Sir James'S Beetroot Salad

• 2 beets, cooked
• 2 egg yolks, raw
• 1/4 teaspoon prepared mustard, English
• 1/4 pint olive oil
• 3/4 tablespoon chili vinegar
• 3/4 tablespoon tarragon vinegar
• 1/4 pint whipped cream
• salt
• pepper

1. To make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt.
2. The drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise.
3. When the mayonnaise has "taken", add the whipped cream. Keep cold.
4. Just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches.
5. Theodora Fitzgibbon notes: Sir James remarks: "A spendthrift for oil, a miser for vinegar, and a lunatic to mix it!" Nowadays, of course, a good mechanical mixer may be used in place of the lunatic.

beets, egg yolks, olive oil, chili vinegar, tarragon vinegar, cream, salt, pepper

Taken from www.food.com/recipe/sir-jamess-beetroot-salad-423509 (may not work)