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Salt and Pepper (One teaspoonful of Vinegar)

One teaspoonful of Vinegar.

One teaspoonful of Tarragon Vinegar.

Half a teaspoonful of made Mustard.

One gill of Salad Oil.

Put the yolks of eggs into a basin, with a saltspoonful of salt and half a saltspoonful of pepper; break the yolks with a wooden spoon, and pour in, one drop at a time, the gill of oil, whisking it well the whole time. At the last, stir in the vinegar and the mustard. The sauce, when properly made, must be as smooth and as thick as double cream.