It should be smooth and thick.

Keep on ice, and it will keep a week.

Excellent.
MAYONNAISE SAUCE.
For this sauce use the yolks of three raw eggs; one even tablespoonful of mustard; one of sugar; one teaspoonful of salt; and a saltspoonful of cayenne.
Break the egg yolks into a bowl; beat a few strokes, and gradually add the mustard, sugar, salt, and pepper.

Now take a pint bottle of best olive-oil, and stir in a few drops at a time.

The sauce will thicken like a firm jelly.