205 Various Mayonnaise Sauces

Method

Using the eggs and creamy parts of large shellfish, crayfish or prawns, anchovies, caviare etc., it is possible to prepare several different Mayonnaise Sauces which are suitable for serving with Hors-d’oeuvre and cold Entrées. The appropriate ingredient should be pounded to a purée and mixed with a little Mayonnaise, passed and added to the required quanity of Mayonnaise.

,