About the sauce mayonnaise, which is often half a failure, several important things should be remembered. It should be made in a bowl previously washed with warm water, and very carefully; the yolks, one, two, or three, according to the quantity of sauce wanted, well broken first with a wooden spoon, and salt, pepper, and a few drops of vinegar added. Then the oil should be put in, drop by drop and very slowly at first.
When after a time the sauce begins to thicken too much, this is the moment to add the proper quantity of vinegar, after which you go on adding oil till it is finished. For two yolks you must reckon about a pint of oil and not more than a tablespoonful of vinegar.