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Mayonnaise with Jelly. Combine equal quantities of mayonnaise and aspic — either lemon or fish, when the jelly is very thick before it has actually jelled. Beat it well with a wire whisk and chill. Use it for masking fish, or as decoration piped through a pastry tube.

Green Mayonnaise (Sauce Verte). To 2 cups mayonnaise add 1 cup mixed herbs (spinach, watercress, parsley, chives, tarragon) that have been chopped very fine, almost to a powder. Blend well.

SAUCE RÉMOULADE

2 cups mayonnaise

2 cloves garlic, finely chopped

1 tablespoon finely chopped tarragon

1 teaspoon dry mustard

1 tablespoon capers

2 hard-cooked eggs, finely chopped

1 tablespoon finely chopped parsley

1 teaspoon anchovy paste

Mix all the ingredients thoroughly and let stand for 2 hours before serving.

RUSSIAN DRESSING

2 cups mayonnaise

2 tablespoons finely chopped onion

1 tablespoon Dijon mustard

2 ounces caviar

Blend well and let stand for 2 hours before serving.

THOUSAND ISLAND DRESSING

2 cups mayonnaise

2 tablespoons finely chopped onion

1 finely chopped hard-cooked egg

1 teaspoon dry mustard

1/3 cup chili sauce

1 tablespoon capers

2 tablespoons finely chopped parsley

Blend well and let stand for 2 hours before serving.

TARTAR SAUCE

3 tablespoons finely chopped onion

2 cups mayonnaise

2 teaspoons lemon juice

2 tablespoons finely chopped dill or 3 tablespoons finely chopped dill pickle

2 tablespoons finely chopped parsley

Blend well and let stand for 2 hours before serving.

LOUIS DRESSING

1 cup mayonnaise

2 tablespoons grated onion

1/4 cup chili sauce

2 tablespoons chopped parsley

Few grains cayenne pepper

1/3 cup heavy cream, whipped

Mix the mayonnaise, onion, chili sauce, parsley, and cayenne thoroughly. Let them blend while whipping the cream. Fold in the cream until it is well mixed with the mayonnaise mixture. This is excellent on cold shellfish.

VINAIGRETTE

Vinaigrette is nothing more than oil, vinegar, salt, and pepper, the oil and vinegar being apportioned according to your taste. I prefer 3 to 4 parts of oil to 1 of vinegar.

It is often erroneously called “French dressing” in this country.

SAUCE GRIBICHE

This sauce is often mistakenly called “vinaigrette.”

3 yolks of hard-cooked eggs

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup olive oil

1 tablespoon wine vinegar

3 egg whites, hard-cooked and finely chopped

1 tablespoon finely chopped pickle

1 teaspoon finely chopped capers

2 tablespoons finely chopped mixed herbs (chives, parsley, tarragon, chervil)

Crush the egg yolks with a fork and blend well with the mustard, salt, and pepper. Gradually stir in the oil. When it is all absorbed, add the vinegar, egg whites, and the other seasonings. Let the sauce stand for at least an hour to bring out the flavors.

BOILED SALAD DRESSING

2 tablespoons sifted flour

3 tablespoons sugar

1 teaspoon dry mustard

1 cup white wine

1/4 cup lemon juice or vinegar

2 eggs, separated

1/2 cup olive oil

Salt

Freshly ground black pepper

1/2 cup sour cream

Combine the flour, sugar, mustard, white wine, and vinegar or lemon juice together in the top of a double boiler. Add the egg yolks, oil, and salt and pepper to taste. Heat over hot water until the mixture thickens. Beat the egg whites until stiff. Add the sour cream and the stiffly beaten egg whites to the mixture and beat with a whisk or wooden spoon until the dressing is thoroughly blended. This can be used hot or cold.

CUCUMBER SAUCE

1 cup sour cream

1/2 cup seeded, grated cucumber

1/2 teaspoon salt

1 tablespoon finely chopped fresh dill

2 tablespoons chopped chives

1/2 teaspoon freshly ground black pepper

Blend all the ingredients well. Allow the sauce to stand for 1 or 2 hours in the refrigerator before serving.

SOUR CREAM SAUCE

Season 1 cup of sour cream to taste with salt and freshly ground black pepper. Add grated onion or chopped chives if you