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.