Yolks of 2 eggs beaten light, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of dry mustard, 1 tablespoon of olive oil or melted butter, a little pepper, 4 tablespoons of hot vinegar, which must be added slowly, beating all the time, stir until thick and light. It can be returned to the fire and stirred till it thickens, but must not boil. This is sufficient for 6 persons when you use lettuce, but not for salmon, lobster or chicken salad.
The yolks of 3 eggs, a heaping teaspoonful of mustard, a teaspoonful of sugar, a little salt, a few drops of essence of celery. Stir gradually into this as much salad oil as you like, or if you prefer it, melted butter, and stir, and stir with a fork ad libitum, ad infinitum. Add 2 tablespoons of vinegar and a little cayenne pepper. It will be thick like jelly. When you use it, thin with vinegar to the consistency of Cream.
Break the yolk of a fresh egg on a plate and stir briskly round and round with a silver fork, adding very slowly olive oil, and 1/2 teaspoonful of salt. Consistency comes from the oil and salt. When the egg has absorbed a gill of oil, and is as stiff as mush, add slowly a little vinegar and a pinch of cayenne pepper.