The soup and sauce book

by Elizabeth Douglas

Mayonnaise Sauce

1 or 2 raw yolks of egg
Olive oil
Vinegar

Put the yolk into a bowl and beat it slightly. Add the oil drop by drop, stirring continually in one direction, and working it well against the sides of the bowl. When the sauce becomes thick, the oil may be added more quickly. Continue adding oil until sufficient sauce has been made. Add vinegar, salt, pepper to taste. This sauce should be made in a cold place and will take about fifteen minutes to make. Finely chopped tarragon, chervil and olives may be added to the mayonnaise.