Sauce à la Ritz
Add 1 tablespoon chili sauce, ¼ tea-spoon Worcestershire sauce, 1 fresh tomato, peeled, seeded, and finely chopped, and 1 teaspoon mixed finely chopped chives, chervil, and parsley to 1 cup mayonnaise. Mix well.
Thousand Island Dressing
Follow the recipe for sauce à la Ritz, substituting ½ teaspoon chopped pimiento and ½ teaspoon chives for the combination of chives, chervil, and parsley.
Mayonnaise Chaud-Froid Sauce
This is the sauce that is used to coat fish and lobster and on which the decorations are placed. Soften 2 tablespoons gelatin in ¼ cup cold water for 5 minutes. Set over hot water and steam until the gelatin is dissolved. Add to 2 cups mayonnaise and mix well.
Two sauces which have all the richness of mayonnaise but are different are sauce gribiche and cream mustard. Both are used for chicken, fish, and shell-fish. Sauce gribiche is also good with calves' feet or calves' brains or cold boiled beef or, in fact, with any of the many meats on the hors d'oeuvres tray
Sauce Gribiche
Separate 3 hard-cooked eggs, put the yolks in a bowl, and crush them until they are smooth. Add ½ teaspoon salt, 1 teaspoon mustard, and a little pepper. Add 1 ½ cups olive oil, little by little, beating vigorously as in making mayonnaise. Add ½ cup vinegar, stirring constantly. Chop the egg whites into fine dice, chop ½ cup sour pickles and press out all the moisture, and chop 1 tablespoon mixed parsley, chervil, tarragon, and chives. Add the pickles, egg whites, and herbs to the egg-yolk-and-oil sauce and mix well.
Cream Mustard
Mix together 1 teaspoon prepared mustard, a little salt, a little pepper, and a few drops lemon juice. Add ½ cup heavy cream which may be plain or whipped, little by little, stirring vigorously until well combined.
The other cold entree sauces are variations of vinaigrette sauce or of Frénch dressing. Here again the term used depends upon who is using it. The two names are used interchangeably. But as a rule French dressing is considered the simple mixture of oil, vinegar, and simple seasonings like salt and pepper, while vinaigrette includes the chopped herbs, pickles, and so on. All of the sauces of this type are used on fish, meats, vegetables, and combinations of them, particularly those that are popular on the hors d'oeuvres tray. French dressing is, of course, the dressing that is used with the tossed green salad. Any of this group of sauces must be well mixed because the oil and liquid never hold together in an emulsion.
French Dressing or Vinaigrette Sauce
Mix together 1 tablespoon vinegar with 3 to 4 tablespoons olive oil. Add ½ teaspoon salt, a little pepper, and if desired ½ teaspoon dry or prepared mustard. The amount of oil depends upon the taste and also on the strength of the vinegar.
Vinaigrette with Fines Herbes
Mix together 1 tablespoon vinegar with 3 to 4 tablespoons olive oil and add ¼ teaspoon prepared mustard and 1 teaspoon mixed chopped parsley, tarragon, chervil, and chives.
Vinaigrette with Mustard
Mix together 1 teaspoon prepared mustard, a little salt, a little pepper, and either 1 teaspoon lemon juice or 1 tablespoon vinegar. Add 4 tablespoons olive oil, little by little, stirring vigorously until well combined.
Vinaigrette Sauce for Hors d'Oeuvres
Mix together 2 tablespoons vinegar and 3 tablespoons olive oil. Add 1 teaspoon salt, a little pepper, 1 teaspoon capers, 1 teaspoon each chopped parsley, tarragon, chives, and chervil, and 1 tablespoon chopped hard-cooked egg. Combine well.
Lorenzo Dressing
Mix ½ cup chili sauce with ¾ cup olive oil, ¼ cup vinegar, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Add some finely chopped water cress leaves and combine well.
Vinaigrette for Calves' Feet or Brains
Add to vinaigrette sauce with fines herbes ½ calf's brain that has been cooked in court-bouillon (water to which celery, onion, parsley, bay leaf, a few drops of vinegar, salt, and pepper have been added), drained, and then crushed. The calf's brain thickens the sauce.
Ravigote Sauce
Use particularly with leftover meat and fish. Mix together 2 tablespoons vinegar and 5 tablespoons olive oil and add ½ onion, finely chopped, 1 table-spoon prepared mustard, 1 chopped hard-cooked egg, 1 teaspoon mixed chopped parsley, tarragon, chives, or chervil, and salt and pepper to taste.
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