Put the uncooked yolks of two eggs into a cold soup dish; beat well with silver or wooden fork one minute; then add half teaspoonful of salt, dash of cayenne pepper, and if you like, half teaspoonful of mustard. Work these well together, then add drop by drop half pint or more of olive oil. Stir rapidly and steadily while adding oil. Do not reverse the motion or it may curdle. After adding one gill of oil, alternate occasionally with a few drops of lemon juice or vinegar, until a proper consistency. More or less oil may be added according to the quantity of dressing wanted. With care a quart bottle of oil may be stirred into the yolks of two eggs, alternating with a few drops of lemon juice or vinegar, after adding the first gill of oil.

In case the dressing should curdle, i. e., the egg and oil separate, which makes the dressing liquid; begin anew at once with the yolks of two eggs in another plate, and after stirring them well, add by teaspoonsful the curdled mayonnaise, stirring all the while, and then finish by adding more oil as directed. In warm weather put the dish in which you make the mayonnaise on a piece of ice or in a pan of cold water; the oil and eggs should also be very cold. This dressing, if closely covered, will keep in the ice for a week. Tarragon vinegar may be used if desired.