When the mixture has become of good consistency the oil may be added faster.

When it is too thick to beat well, add a little of the lemon juice, then more oil, and so on alternately, until the ingredients are used.

If a very heavy dressing is desired, as when it is to be put on with forcing-bag and tubes for a garnish, an additional half a cup of oil may be added without increasing the quantity of acid.
In preparing mayonnaise, there is absolutely no danger of curdling, if the eggs be fresh and the oil be added slowly, especially if the materials and utensils have been thoroughly chilled.

If the yolks do not thicken when beaten with the condiments, but spread out over the bowl, you have sufficient indication that they will not thicken upon the addition of the oil, and it were better to select others and begin again.

Take care to add the teaspoonful of acid to the yolks and condiments before beginning to drop in the oil, as this lessens the liability of the mixture to curdle.
=How to Make Mayonnaise in Quantity.= If four quarts or more of dressing be required, make the full amount at one time; cut down the number of yolks to one for each pint of oil, but keep the usual proportions of the other ingredients.