Next in importance to aspic comes Mayonnaise.
Of this there are several forms. Ordinary
mayonnaise is made thus: Put into a basin one raw
egg yolk, an eggspoonful of mustard (or equal parts
of French and English mustard), a pinch of salt, and
the same of white pepper; mix this well together with
a delicately clean and scalded wooden spoon (where
mayonnaise is much used a special spoon should be
kept for it), adding drop by drop enough good
salad oil to bring it all to the consistency of butter;
now add a teaspoonful or so of best vinegar, either
plain or flavoured, being careful to keep the sauce
pretty stiff. These quantities will produce half a
pint of sauce. If it has to stand, it is advisable
to add a tablespoonful of absolutely boiling water
just at the last. This mayonnaise is of a rich egg