A Book of Mediterranean Food

Break the yolks very carefully
into the mortar; add a little salt,
pepper, and a teaspoon of mustard
in powder. Stir well before adding
any oil at all; at first the oil must
be stirred in drop by drop, then a
little more each time as the
mayonnaise gets thicker. Stir
steadily but not like a maniac.
From time to time add a very little
tarragon vinegar, and at the end a
squeeze of lemon juice. Should the
mayonnaise curdle, break another
yolk into a clean basin, and add
the curdled mayonnaise gradually;
it will come back to life
miraculously.