Mayonaise Sauce

Take a round-bottomed basin, place therein three yolks of eggs, a little pepper and. salt, and with a wooden spoon proceed to work therein by turning the spoon round quickly, about half a pint of salad-oil and half a gill of tarragon vinegar; these must be incorporated by degrees; and in order to produce the sauce in perfection, it must present the appearance of a firm creamy substance.

This cold sauce is especially adapted for chicken and lobster salads.