Sauce Tartar Recipe

Put the yolks of three eggs in a clean cold dish, beat slightly and add
slowly, almost drop by drop, a half pint or more of salad oil. After adding
the first half pint, add a half teaspoonful of vinegar now and then to
prevent breaking. You may add a quart of oil, if you like; you may serve it
plain, or stir in at the last moment stiffly whipped cream. One quart of
mayonnaise will hold one quart of whipped cream. For light colored salads,
as sweetbread and Waldorf, it is well to use the whipped cream slightly
colored with a drop of vegetable green.

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