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. Use a Dover
egg-beater from the start; after a little a teaspoonful of oil can be
added instead of drops, and, very soon, a much larger quantity.

=Curdled Mayonnaise.=

Occasionally a mayonnaise will assume a curdled appearance; under such
circumstances, often the addition of a very little of white of egg or a
few drops of lemon juice, with thorough beating, will cause the sauce to
resume its former smoothness. In case it does not become smooth, put the
yolk of an egg into a cold bowl, beat well, and add to it the curdled
mixture, a little at a time.

=Red Mayonnaise.=

Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of
mayonnaise dressing, and when well blended beat very thoroughly into a
cup or more of the dressing, or add dressing until the desired tint is
attained.

=Red Mayonnaise, No. 2.=

(_For fish._)

Pound dried lobster coral in a mortar, sift, and add gradually to the
dressing, to secure the shade desired. Or, after the salad is arranged
in the bowl, or in nests, mask the top with mayonnaise of the usual
color, and sift the coral over the centre, leaving a ring of yellow
around the edge.

=Sauce Tartare.=

Make a mayonnaise dressing, using tarragon vinegar. To each cup of
dressing add one shallot, chopped fine, two tablespoonfuls, each, of
finely chopped capers, olives and cucumber pickles, one tablespoonful of
chopped parsley, and one-fourth a teaspoonful of powdered tarragon.

=Sardine Mayonnaise.=

Skin and bone three sardines and pound them to a pulp; sift the cooked
yolks of three eggs and add to the pulp; work until smooth, then add to
one cup of mayonnaise dressing.

=Jelly Mayonnaise.=

(_Used for masking cold fish or salads, or as a garnish with forcing-bag
and tube._)

To a cup of mayonnaise dressing beat in gradually from two
tablespoonfuls to one-third a cup of chilled but liquid aspic. More
seasoning may be needed. Apply to a cold surface, or chill before using
with forcing-bag.

=Livournaise Sauce.=

To a cup of mayonnaise dressing add a grating of nutmeg, one
tablespoonful of chopped parsley and the pulp of eight anchovies.

To prepare the anchovies, wash, dry, remove skin and bones and pound to
a pulp in a mortar.