From:
The Thorough Good Cook
Sauces: 39. Mayonnaise
Take a round-bottomed
basin, place therein three yolks of eggs, a little
pepper and
salt, and with a
wooden spoon proceed to work therein, by turning the spoon round quickly, about half a pint of
salad oil and half a
gill of
tarragon vinegar; these must be incorporated by degrees, almost
drop by drop; and in order to produce the sauce in
perfection, it must present the appearance of a firm,
creamy s
ubstance. This cold sauce is especially adapted for
chicken and
lobster salads.