Mayonnaise Sauce with Arrowroot

In case any difficulty be found to raise a mayonnaise either on account of defective oil, or on account of the weather, the following manner will explain how always to obtain a good result; Dilute in cold water in a small saucepan, a heaping spoonful of arrowroot or simply fecula; be careful there are no lumps in it, then heat it over a slow fire, stirring well with a spoon, until it forms a smooth paste, having it hard, in preference to soft. As soon as this is done, pour it into a vessel, and beat it with a spoon until it loses its greatest heat, then mix in a pinch of salt, a little red pepper, and a pinch of ground mustard, and three or four raw egg-yolks. Work well the preparation while pouring in very slowly, two or three gills of good sweet oil, alternating it with a dash of vinegar.