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.