Good Mayonnaise Sauce
To make mayonnaise sauce, first rinse the basin in very cold water, and make the sauce in a cool place, if possible keeping the basin on ice while you mix the sauce. See that the oil is perfectly good, and add it drop by drop. This is important, otherwise the sauce may curdle. Use the very best vinegar, as a very little of this will suffice and prevent the sauce from becoming thin. Put the yolks of 2 raw eggs in a basin, and add to them a pinch of salt, ½ a saltspoonful of white pepper, and ½ a teaspoonful of French and English mustard in the dry state, and a tiny pinch of cayenne. Work these together, then stir in drop by drop 3 gills of olive oil. When quite thick add ½ a teaspoonful of lemon juice, and 2 dessertspoonsful of the best vinegar drop by drop, and set in a cool place, or on ice, until required. In case the sauce curdles the yolk of another egg must be beaten up, and the curdled sauce added to it little by little.
Oil and Vinegar Dressing
Mix 1 saltspoonful of salt and a good pinch of black pepper with 1 tablespoonful of tarragon vinegar. Stir until the salt has dissolved, then add drop by drop 3 tablespoonsful of olive oil.
The other dressings generally used are sauce tartare, salad dressing and sauce vinaigrette, for which I give the following excellent recipes:—
Sauce Tartare
Chop 1 shallot very fine, with ½ a tablespoonful of chervil, the same of tarragon, and 12 capers, also finely minced. Place these ingredients in a bowl and add ½ a teaspoonful of mustard powder (English), the yolks of 2 raw eggs, and drop by drop 1 teaspoonful of vinegar; then a pinch of salt and ⅓ the quantity of pepper. Pour in by degrees, stirring all the time, a teacupful of oil. If too thick add drop by drop a little more vinegar, and if too salt a little more mustard and oil.
Salad Dressing
Beat the hard-boiled yolk of 2 eggs with 1 teaspoonful of dry mustard. When smooth add by slow degrees 8 dessertspoonsful of oil, 5 of vinegar, 1½ of sugar, and ½ a teacupful of cream. Beat together with a silver spoon until smooth. If bottled this dressing will keep for some days.