Mayonnaise Dressing.
1/2 pint of olive oil.
1 teaspoonful of mustard.
1/2 teaspoonful of salt.
1/2 teaspoonful of sugar.
1 tablespoonful of lemon juice.
2 tablespoonfuls of vinegar.
Yolks of two uncooked eggs.
A grain of cayenne.
Put the yolks of the eggs into a bowl, being careful not to let any of the white go in. Add the dry ingredients to the yolks, and place the bowl in a flat pan. Put a little cold water and ice in the pan. Beat these ingredients until light and thick; then begin to add the oil, a few drops at a time. Beat well between each addition of oil. When the mixture gets thick and ropy, a larger quantity of oil may be added each time. When the dressing is so thick that the beater turns hard, add a few drops of vinegar to thin it. When all the other ingredients have been used add the lemon juice, and beat for a few minutes longer. This sauce will keep for three or four weeks, if covered and kept in a cool place.
The secret of success in making a Mayonnaise dressing is to have everything cold, to beat the yolks of eggs and dry ingredients until thick, and at first to add the oil only in drops. It is also essential that the beating should be regular, and always in one direction.
If a milder flavor of the oil be liked, a gill of whipped cream may be stirred into the dressing when it is about to be used.