Mayonnaise, like many other sauces, can be very much varied. For instance, while mayonnaise is prepared by using lemon juice instead of vinegar, and adding at the last a gill of very stiffly whipped cream to the mixture. For red mayonnaise stir equal parts of mayonnaise and tomato puree together, adding, if necessary, a dash of flavoured vinegar to the mixture. For green mayonnaise blanch some sprays of parsley, chervil, and tarragon, drain off the water, pound the herbs smoothly, and then incorporate them with some mayonnaise sauce, adding a drop or two of green colouring to get it all a delicate green. If mayonnaise aspic is desired, add three large tablespoonfuls of mayonnaise to a short half pint of aspic jelly, incorporating them well. A delicious masking sauce may be made by stirring a full tablespoonful of mixed olives, or truffles, as you please, into a short half pint of mayonnaise, with a dust of coralline pepper, and a squeeze of lemon juice, stirring in at the last about a gill of stiffly whipped cream. All these sauces should be stood on ice till wanted.