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Simple Mayonnaise

To the yolk of one egg allow about one cup of olive oil and three tablespoons of lemon juice or strong, pure vinegar. To the yolk of the egg add one saltspoon of salt and a dash of cayenne pepper or Tabasco, and a teaspoon of either prepared mustard or Worcestershire Sauce. (These may of course be omitted if preferred). Add a few drops of oil to the whipped yolk and beat well with silver fork, adding more oil, little by little, alternating with the acid until the dressing is quite stiff and glossy. Keep ice-cold until used. Also, this may be frozen (in glass) by burying it in ice and salt for two hours. (Real olive oil congeals at higher temperature than other oils. If the oil is merely labelled "olive oil" it will not freeze so quickly.)