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Mayonnaise Sauce

For half a pint of sauce, put the yolk of an egg in a basin, with half a tablespoonful of tarragon or other flavored vinegar, and a tablespoonful of pure vinegar, with a little salt and pepper. Mix these thoroughly with a wooden spoon. Then add oil, drop by drop, mixing thoroughly. Never add more until the first is well mixed. When about forty drops are mixed, the quantity added may be a teaspoonful at a time, until four ounces are added. Then taste, and add more vinegar, pepper and salt, if necessary. If you like it, a little eschalot, or onion and parsley, thoroughly mixed, may be added.