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Salad Sauce, Mayonnaise

Put the yolk of an egg carefully freed from the white into a basin, and take away the speck. Beat the yolk lightly, add a pinch of salt and a pinch of pepper, pour some oil upon it, drop by drop at first, and at the same time beat the sauce lightly and quickly. When it begins to thicken slightly increase the quantity of oil, and continue beating until it forms a thick, smooth, yellow paste. Add gradually as much white-wine vinegar as will suit the palate. The quantity required will, of course, vary considerably, according to individual taste. The correct proportion is one tea-spoonful of vinegar to eight of oil. Keep the sauce in a cool place till wanted. A little tarragon vinegar will greatly improve this excellent sauce.