No. 1364 Mayonnaise ordinaire.
Put the yolks of two fresh eggs in a basin, with the yolk of one hard-boiled one, rub through a hair sieve, add two saltspoonfuls of salt, and one of white pepper, stir round with the right hand with a wooden spoon, holding a bottle of salad-oil in the left, dropping it in by degrees, continually stirring, when becoming a little thickish, add a couple of spoonfuls of common vinegar, by degrees, still keeping it stirred, then more oil, proceeding thus until you have used a pint of oil and four or five spoonfuls of vinegar, having, by constantly working it, formed a stiffish cream-looking sauce, perfectly smooth; this sauce being used for salads, requires to be rather highly seasoned, as it affords the seasoning for salad, volaille, &c.; mayonnaise aux fines herbes, ditto en ravigote verte, are made as above, adding the herbs, or herbs and spinach as in the two preceding. Should the sauce curdle in making, the operation must be again commenced, putting the yolk of an egg in a basin, stirring in carefully a little oil and vinegar, and when forming a smoothish paste, stir in the curdled sauce by degrees until the whole has become very smooth. Always choose a cool place to make it in.