Put the yolks of two eggs into a cold soup plate. Beat or stir a moment with a silver or wooden fork, then add half a teaspoonful of salt, a speck of cayenne, and, if you like it, half a teaspoonful of mustard. Work these well together, then add a few drops at a time, about one pint of olive oil, stirring rapidly and steadily all the time. Stir only one way, as reversing the motion may cause it to curdle. While adding the oil, add also, occasionally, a few drops of vinegar or lemon juice. If too thick when finished, add vinegar or lemon juice until it attains the consistency you desire. The more oil you use, the thicker the dressing. If the dressing should curdle, begin again with one or two more yolks in another plate, and after stirring well, add one teaspoonful at a time, of the curdled mayonnaise, and when all has been stirred in, continue adding oil as before until the desired amount is obtained. Everything used in making a mayonnaise dressing, the dish included, should be ice cold, especially in warm weather. If one teaspoonful of lemon juice be added gradually, before any of the oil, the latter may be stirred in more rapidly, without danger of curdling.