Carefully strain the yolks of 4 eggs into a basin,
place in a cool place (or on ice)
then proceed to pour in a few drops at at time,
some very good salad oil
without ceasing to sir the mixture.
When one tablespoon of oil is well incorporated with the yolks,
put in, in the same manner,
one teaspoonful of French white or Tarraon vinegar.
Keep on adding oil & vinegar
in these proportions until the sauce
is the consistency of very thick cream,
add salt & white pepper to taste,
mix well & the sauce is made.
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.