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, almost drop
by drop ; 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.
 

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