Choice Cookery. Catherine Owen
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the case when the sauce is required to mask salad. It should for this purpose be set on ice until firm, but in all cases be kept cold. The best mayonnaise, left in a warm kitchen, would separate and become oily. The stirring must be steady and constant, and the task must not be left until completed.
Mayonnaise is the basis of several other sauces, so that in accomplishing it a great deal is done.
Green mayonnaise is made by dropping a bunch of parsley into boiling water, and in a minute or two, when it becomes intensely green, take it up, pound it in a mortar, and then through a sieve. Use as much pulp as will color the sauce a delicate green.
Red mayonnaise, used for cardinal salad and other purposes, is made by pounding lobster coral very fine and stirring it in. It must not be forgotten that anything added to mayonnaise must be ice-cold.
Aspic mayonnaise is another form of the sauce, used in dressing cold dishes, and while more delicious than the usual sauce, will keep its form for hours after the dish is dressed. It is absolutely necessary to prepare it on ice. Put half a pint of stiff aspic jelly into a bowl set in cracked ice, whisk it with an egg-beater until it is a white froth (usually the motion will melt it, but to save labor it may be set in lukewarm water to soften, then beaten, but no oil must be added until it is again ice-cold froth); then beat in very gradually a quarter of a pint of olive oil and a tablespoonful of tarragon vinegar, proceeding with the same care as for the usual mayonnaise; add a saltspoonful of salt, a pinch of pepper, and the same of powdered sugar.
Norwegian sauce is preferred by many to Tartare for some purposes, and is made by adding freshly grated horseradish to mayonnaise in the proportion of two tablespoonfuls to half a pint.
Tartare sauce is mayonnaise with the addition of mustard, chives, pickles, and tarragon, chopped. As usually served, it has only mustard and capers or chopped cucumber, but for those to whom a slight flavor of onion is not disagreeable, chives should be added. To half a pint of mayonnaise use a teaspoonful of dry mustard mixed with two of tarragon vinegar, then stir into the sauce. To this add a tablespoonful either of capers or chopped pickled cucumber; this is the usual Tartare sauce; but the French recipe is a tablespoonful of very finely chopped chives, a teaspoonful each of fresh tarragon and chervil in place of the pickles.
Cold cucumber sauce is mayonnaise with an equal quantity of grated cucumber, drained, pressed, and stirred into it, with a saltspoonful of salt and a few drops of very strong vinegar.
Horseradish sauce is a very good sauce for hot or cold beef, roast or boiled. Grate three tablespoonfuls of horseradish fine, put to it a teaspoonful of sugar, one of salt, and one of vinegar, or a tablespoonful of Chablis wine; let them soak an hour or two, and the last thing before serving stir in four tablespoonfuls of cream that is whipped very solid. A half-teaspoonful of dry mustard is sometimes mixed with the horseradish, but that is a matter of taste. When the sauce is to be served hot, two yolks of egg and two tablespoonfuls of water must be substituted for cream, which would curdle. The water, horseradish, etc., must first come to the boiling-point, then the eggs added gradually, and just allowed to thicken, not to boil.
Mint Sauce.—Take only the young, tender leaves, not a bit of stem, and chop very fine indeed. To two tablespoonfuls add a tablespoonful and a half of brown sugar and three of vinegar. It should be quite thick, not as we so often see it—vinegar with a few bits of mint floating around.
Mint Jelly for masking cold lamb or cutlets.—Take two tablespoonfuls of Spanish sauce, and dissolve in it a good teaspoonful of gelatine softened in cold stock, a tablespoonful of aspic, and one of thick mint sauce. If no aspic is ready, it is not worth while to make for the small quantity needed; a teaspoonful of glaze, two of gelatine, and half a wineglass of Sauterne may be dissolved together to take its place. No gelatine will be needed with the Spanish sauce in this case.
Sweet sauces will be left until the desserts are treated of.
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