Good Mayonnaise Sauce
To make mayonnaise sauce, first rinse the basin in very cold water, and make the sauce in a cool place, if possible keeping the basin on ice while you mix the sauce. See that the oil is perfectly good, and add it drop by drop. This is important, otherwise the sauce may curdle. Use the very best vinegar, as a very little of this will suffice and prevent the sauce from becoming thin. Put the yolks of 2 raw eggs in a basin, and add to them a pinch of salt, ½ a saltspoonful of white pepper, and ½ a teaspoonful of French and English mustard in the dry state, and a tiny pinch of cayenne. Work these together, then stir in drop by drop 3 gills of olive oil. When quite thick add ½ a teaspoonful of lemon juice, and 2 dessertspoonsful of the best vinegar drop by drop, and set in a cool place, or on ice, until required. In case the sauce curdles the yolk of another egg must be beaten up, and the curdled sauce added to it little by little.