Sauces Mayonnaises diverses (Assorted Mayonnaise Sauces)

Ingredients

• Sauce Mayonnaise
• The eggs and creamy parts of large crustaceans or of crayfish

Instructions

1. Pound the chosen element — the eggs and creamy parts of large crustaceans or of crayfish, or shrimps, caviar, anchovies and the like.
2. Loosen the purée with a little Sauce Mayonnaise and pass it through the étamine.
3. Add the purée obtained to a relative quantity of Sauce Mayonnaise.