Put in a bowl the yolks of six raw eggs, after having removed the cores. Season with half ounce of table salt and a little cayenne pepper. Gradually pour one-fifth pint of vinegar on the yolks while whisking them briskly. When the vinegar is absorbed add one quart of oil, very slowly, constantly stirring the sauce meanwhile. The sauce is finished by the addition of the juice of a lemon and three tablespoonfuls of boiling water - the purpose of the latter being to ensure the coherence of the sauce and to prevent its turning.

Mayonnaise prepared in this way is rather liquid, but left to rest a few hours will thicken considerably. Unless it be exposed to too low a temperature, the Mayonnaise, prepared as above, never turns, and may be kept sweet for several days. Keep free from dust by covering.