MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes

Ingredients

• The yolks of 2 eggs
• 6 tablespoonful salad-oil
• 4 tablespoonful vinegar
• salt and white pepper to taste
• 1 tablespoonful white stock, No. 107
• 2 tablespoonful cream

Instructions

1. Put the yolks of the eggs into a basin, with a seasoning of pepper and salt; have ready the above quantities of oil and vinegar, in separate vessels;
2. add them _very gradually_ to the eggs;
3. continue stirring and rubbing the mixture with a wooden spoon, as herein consists the secret of having a nice smooth sauce.
4. It cannot be stirred too frequently, and it should be made in a very cool place, or, if ice is at hand, it should be mixed over it.
5. When the vinegar and oil are well incorporated with the eggs, add the stock and cream, stirring all the time, and it will then be ready for use.
6. For a fish Mayonnaise, this sauce may be coloured with lobster-spawn, pounded; and for poultry or meat, where variety is desired, a little parsley-juice may be used to add to its appearance.
7. Cucumber, Tarragon, or any other flavoured vinegar, may be substituted for plain, where they are liked.