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Mayonnaise Sauce.
TO MAKE HALF A PINT.
Ingredients.
Egg. Tarragon Vinegar. Oil. Vinegar.
Method.
This sauce is used as a dressing for salad and cold meat or fowl; it is
the foundation of all cold sauces, and must be well made.
1. Separate thoroughly from the white the yolk of one egg and put it
into a basin with half a tablespoonful of tarragon vinegar, one tablespoonful of
good vinegar, and a little salt and pepper. 2. Take the oil bottle and place
your thumb over the top and let the oil fall in at short intervals, drop by drop,
and well mix. The great art is to thoroughly mix the oil before adding more. 3.
After adding about forty or fifty drops of oil you may now add it, in quantities of
a teaspoonful, till you have used about four ounces altogether, which will make
about half a pint of sauce. 4. Add by degrees half a tablespoonful of
tarragon vinegar, one tablespoonful of good vinegar, and pepper and salt to taste.
As a rule this sauce should be well seasoned. If desirable, slightly rub the
basin in which the sauce is mixed with an eschalot or garlic. Some think a
finely-minced eschalot and parsley are agreeable additions to this sauce, and
it is sometimes made without the egg.
PRECAUTIONS.- Gradually and thoroughly stir in the oil till the sauce is of
the consistency of cream, and of a pale straw colour. Do not add the vinegar until
the egg and oil are well mixed.
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