Sauce Mayonnaise

Ingredients

• 2 egg yolks
• salt
• cayenne
• 1 teaspoon salad oil (purest quality)
• 1/2 pint salad oil (purest quality)
• 2 tablespoon French or tarragon vinegar
• 1 tablespoon cold water
• 1 meat jelly (veal)

Instructions

1. Put the egg yolks into a large basin, carefully freed from any specks, with a little salt and cayenne.
2. Stir these well together.
3. Add about a teaspoonful of the purest salad oil and work the mixture round with a wooden spoon until it appears like cream.
4. Pour in the remaining oil by slow degrees, continuing at each interval to work the sauce as before until it resumes the smoothness of cream, and not a particle of oil remains visible.
5. Add the French or tarragon vinegar and the cold water to whiten the sauce.
6. If at hand, incorporate a bit of clear veal jelly about the size of an egg, which will improve it greatly.