MAYONNAISE No. 1.
Two yolks, one-half teaspoonful salt, dash of mustard, sprinkling of white pepper, a pinch of sugar and six drops of Tabasco. Stir smoothly and add, a few drops at a time, cold olive oil until it is thick and cakes on the spoon. Thin with lemon juice and add oil and lemon juice alternately until one and one-half cups of oil and juice of one small lemon have been used. A few drops of vinegar may also be added. Cooking oil is used by some in place of olive oil.