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Mayonnaise Sauce

Place one fresh egg yolk in a small bowl with one tablespoon good vinegar, one saltspoon ground English mustard, two saltspoons salt and a saltspoon cayenne pepper. Briskly beat up the whole together with a wire whisk for two minutes, then add, drop by drop, three-quarters of a gill good cool olive oil, continually mixing while adding it, and continue mixing for four minutes after the oil has been added; add the juice of one-quarter of a sound lemon, mix for one minute more, then use when required.

Place the surplus of the mayonnaise in a cup and put in a cold place, as it will keep in good condition for two or three days.