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Mayonnaise, Real, or French Dressing for Salads.
Yolks of 2 or 3 eggs, 1 lemon, salad oil, 1 tea-spoonful each of pepper, salt, and brown or moist sugar. directions—Mix the yolks of the eggs raw with the pepper, salt and sugar (a wooden spoon is said to be best to work it with); then begin to
work in, little by little, the salad oil (the author thinks not above 1 table-spoonful for each yolk used—the amount was not given by Warne's Model Cookery (English), from which I quote, but left to depend upon its creaming with the lemon juice), mixing so thoroughly that it may appear a perfect cream. Keep by your side the lemon, cut in two. As soon as the oil and eggs begin to mix, squeeze in some of the lemon juice, adding more oil, drop by drop, (little by-little, as above mentioned, I think best, as drop by drop, unless you have a helper to drop it, would be too slow for Americans), then more lemon juice, till all is finished. Let it be a perfect cream before you use it, and mix in a cool place.
Remarks. —I have no doubt the mixing in a cool place will be an important point in keeping the oil less "greasy, " as we say. In case the lemon juice is not acid enough to make all of a creamy consistence, add by degrees stirring all the time, as much good vinegar as will accomplish it. It is generally used for chicken, but may be used on anything used for salad, by those who prefer the oil, in place of butter or cream. It is simple and easily made.
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