In order to obtain a quick and certain mayonnaise sauce, it must be worked simply with a small wire whisk. Put five egg-yolks into a bowl suppressing every particle of the white, add some salt, white or red pepper, and ground mustard; after these are thoroughly mixed pour in slowly a quart of sweet oil and one gill of vinegar, alternating them without once stopping to work vigorously. In a few minutes the sauce becomes voluminous, consistent, smooth and firm.

(607). Mayonnaise Sauce A La Bayonnaise (Sauce Mayonnaise A, La Bayonnaise)

Lay five egg-yolks in a bowl with a quarter of a gill of water, half an ounce of salt, a little pepper and a little cayenne, then beat it up and incorporate slowly into it two and one-half pints of oil and one gill of vinegar, stirring it unceasingly, and when the sauce thickens add to it more vinegar, and continue pouring in the oil and vinegar till they are both consumed. It must be of a high consistency, of a white color, and of a good flavor; it is preferable to use a wire whisk in place of a wooden spoon for this purpose. Add to this mayonnaise half a pound of lean Bay-onne ham, cut in squares, some powdered Spanish peppers, and some chopped parsley.

(608). Mayonnaise Cardinal (Sauce Mayonnaise Cardinal)

Pound one ounce of lobster coral with a little vegetal carmine, a teaspoonful of English mustard, some salt, cayenne pepper, and the juice of two lemons; pass all this through a fine sieve, and mix in with it slowly a pint of mayonnaise sauce (No. 606); this sauce should be a nice light red color.

(609). Mayonnaise Figaro (Sauce Mayonnaise Figaro)

Strain some cooked tomatoes through a very fine sieve, then let them drain well for several hours in a napkin, and mix this pulp in slowly with very firm mayonnaise sauce (No. 606); add to it some powdered cayenne, very finely chopped, and blanched shallots and anchovy essence.

(610). Mayonnaise Sauce Provencal With Sweet Peppers (Sauce Mayonnaise Pro- Vencale Aux Poivrons Doux)

Mash four medium sized cloves of garlic with two tablespoonfuls of English mustard, two cooked egg-yolks, two tablespoonfuls of bread-crumbs soaked in milk and all the liquid pressed out: beat the whole with two raw egg yolks, half a coffeespoonful of pepper, some salt and a teaspoonful of sweet Spanish peppers; incorporate in a pint of oil, dropping it in slowly, and a few spoonfuls of tarragon vinegar, also a little water. Just when serving mix in the sweet Spanish peppers, previously broiled so their skin can be removed, then cut them up in squares. The sweet peppers can be replaced by those that come in cans, which are very well prepared.

(611). Mayonnaise Sauce With Arrowroot (Sauce Mayonnaise A L'Arrowroot)

In case any difficulty be found to raise a mayonnaise either on account of defective oil, or on account of the weather, the following manner will explain how always to obtain a good result: Dilute in cold water in a small saucepan, a heaping spoonful of arrowroot or simply fecula; be careful there are no lumps in it, then heat it over a slow fire, stirring well with a spoon, until it forms a smooth paste, having it hard, in preference to soft. As soon as this is done, pour it into a vessel, and beat it with'a spoon until it loses its greatest heat, then mix in a pinch of salt, a little red pepper, and a pinch of ground mustard, and three or four raw egg-yolks. Work well the preparation while pouring in very slowly, two or three gills of good sweet oil, alternating it with a dash of vinegar.

(612). Mayonnaise Sauce, Green With Pine Herbs, Printaniere, And Ravigote (Sauce Mayonnaise Verte Aux Fines Herbes Printaniere Et Ravigote)

Pick and wash a handful of chervil, tarragon, chives, burnet and garden water-cress. Blanch them in boiling, salted water for five minutes, then drain, refresh and press well to extract all the water. Pound this thoroughly, adding the juice of one lemon and some ground mustard. Mix this ravigote into a pint of mayonnaise sauce (No. 606), and color it a fine pistache green with some spinach green.

(613). Mayonnaise Sauce With Jelly And Jellied (Sauce Mayonnaise A La Gelee Et Collee)

In order to make this mayonnaise set a thin tin salad bowl on chopped ice containing one pint of white jelly (No. 103), add to it a pint of oil, a gill of tarragon vinegar, a little salt, and some white or red pepper. Stir the mixture well with an egg-beater being careful to remove all that adheres to the sides, then add little by little the juice of one lemon; also some chopped and blanched chervil may be advantageously added to the sauce.

Mayonnaise Sauce Jellied

Use an ordinary mayonnaise (No. 606) with oil, pouring into it slowly some cold liquid jelly (No. 103). A jellied mayonnaise may also be prepared by whipping the jelly on ice and incorporating into it at the same time some oil and vinegar, exactly the same as for the egg mayonnaise.

(614). Mayonnaise Sauce With Fruit Jelly (Sauce Mayonnaise A La Gelee De Fruits)

Break four raw egg-yolks into a vessel; mix in with them two tablespoonfuls of water, salt and a little white and red pepper, stir well and incorporate slowly, especially at first, one quart of sweet oil and eight spoonfuls of vinegar at different intervals To make the fruit jelly mayonnaise, add for one pint of mayonnaise sauce (No. 606), one spoonful of English mustard, and a quarter of a pound either of currant, grape, apple, quince or cranberry jelly.

(615). Mayonnaise Mousseline Sauce (Sauce Mayonnaise Mousseline)

Made with a jelly mayonnaise the same as explained in No. 613, leaving out the chervil, and stirring in the same quantity of unsweetened whipped cream, well drained and very firm. An ordinary mayonnaise without being jellied can also be used.