Monday, June 13, 2011
When preparing a mayonnaise in summer keep the bowl as cold as possible. Beat up the yolks of two raw eggs to a smooth consistency, add two saltspoonfuls of salt and one of white pepper, and a tablespoonful of oil. Beat up thoroughly, and by degrees add half a pint of oil. When it begins to thicken add a few drops of vinegar. The total amount of vinegar to be used is two tablespoonfuls, and the proper time to stop adding oil, and to add drops of vinegar, is when the dressing has a glassy look instead of a velvet appearance. After a few trials almost any one can make a mayonnaise, as it is very simple.