Mayonnaise
Rinse a mixing bowl with hot water and dry it well. Put in it 2 egg yolks. ½ teaspoon salt, a little white pepper, ½ teaspoon dry mustard and 1 teaspoon vinegar. Beat the mixture vigorously with a whisk or at low speed in an electric mixer and add 1 cup olive oil or a good salad oil drop by drop, until a little more than ¼ cup oil has been added. Add ½ teaspoon vinegar, still bearing, and then pour in the rest of the oil in a thin stream. Beat continually and stop adding the oil from time to time to make sure that the mixture is well blended. When all the oil has been added, finish with ½ teaspoon vinegar. Lemon or lime juice may replace the vinegar in the mayonnaise, and prepared mustard to taste may be substituted for the dry mustard.
If the mayonnaise should curdle, wash the beater, beat 1 egg yolk in another bowl, and very slowly add the curdled mayonnaise to the fresh egg yolk, beating constantly to form a new emulsion.
Mayonnaise which is nor to be used immediately will stand up better if 1 tablespoon boiling water is mixed into it after the last of the oil has been added.
Light Mayonnaise
Add the juice of ½ lemon to 1 cup mayonnaise and fold in 2 tablespoons lightly whipped cream. For egg salads.
Mayonnaise à la Membe (Mint-flavored oral Mayonnaise)
Pour ½ cup scalded vinegar over 1 tablespoon chopped mint leaves. Cool, Strain and use the vinegar to make mayonnaise. Add a few chopped mint leaves to the mayonnaise. For fruit salads.
Sauce Tartare
Combine ¼ cup pickles and 1 tablespoon capers, both finely chopped, and squeeze them in a dry cloth to remove as much liquid as possible. To this add ½ teaspoon each finely chopped parsley. tarragon and chervil. Combine with 1 cup mayonnaise. For fried fish and other sea food.
Sauce Rémoulade
To 1 cup sauce tartare add 3 anchovy filets pounded to a fine paste and 1 teaspoon Dijon mustard. For cold boiled shrimp and other sea food.
Sauce Gribiche
Add 1 hard-cooked egg, finely Chopped, to 1 cup sauce tartare. For poached fish and cold meats.
Sauce Niçoise
Discard the pith and seeds of 1 small red or green sweet pepper and chop the pepper finely. Combine with 1 teaspoon mixed chopped tarragon and chives, ¼ cup tomato paste, and 1 cup mayonnaise. For fish.
Mona Lisa Dressing
Combine 1 teaspoon each paprika, horseradish and English mustard with 1 cup mayonnaise. Fold into the mixture 2 tablespoons heavy cream. For sea food.
Green Sauce
Wash thoroughly the leaves from 8 sprigs water cress. 8 spinach leaves and 4 sprigs parsley. Cover with boiling water and let stand 5 to 6 minutes. Drain the leaves, put them into a basin of cold water and drain again. Squeeze the greens thoroughly to remove all surplus water. Chop, press through a fine sieve and combine with 1 cup mayonnaise. For salmon.
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