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Mayonnaise Dressing

Put the uncooked yolks of two eggs into a clean, cold soupdish, stand on the ice for fifteen minutes. Place the oil also on the ice. When both are perfectly cold, add to the yolks a half teaspoonful of salt, a dash of cayenne, and if you like a half teaspoonful of mustard. Work these well together, and then add, drop by drop, a half pint or more of good olive oil. You must stir rapidly and steadily while adding the oil. Do not reverse the motion or it may curdle. After adding one gill of oil, alternate occasionally with a few drops of lemon juice or vinegar. The more oil you use the thicker the dressing. If it becomes too thick, add about a half teaspoonful of vinegar. More or less oil may be added, according to the quantity of dressing (23) wanted. With care a quart bottle of oil may be stirred into the yolks of two eggs, alternating with a few drops of lemon juice or vinegar, after adding the first gill of oil. In case the dressing should curdle, i. e., the oil and egg separate, which makes the dressing oily and liquid, begin anew at once with the yolks of two eggs on another plate, and after stirring them well, add by teaspoonfuls the curdled mayonnaise, stirring rapidly and steadily as before, and then finish by adding more oil as directed.

This dressing, if covered tightly in a jar or tumbler, will keep in a cold place three or four days.

It may be varied and improved by adding plain or tarragon vinegar, whipped cream, a half teaspoonful of powdered coriander seed, cervil, or onion juice.