Put the uncooked yolk of one egg into a clean, cold soup dish, add a half drop of Tabasco and a pinch of salt; stir with a fork until well mixed, and add, drop by drop, four tablespoonfuls of olive oil; add a few drops of lemon juice or vinegar, and put it into the serving receptacle. Stand aside in a cold place until wanted.

Where a large quantity of mayonnaise is needed, of course the proportions must be larger; start with the yolks of two eggs instead of one.