For each of the following dressings, add the listed ingredients to 2 L of mayonnaise.

-Thousand Island Dressing-
1 pt (500 mL) chili sauce, 2 oz (60 g) minced onion, 4 oz (125 g)
finely chopped green bell pepper, 4 oz (125 g) chopped drained
pimiento, and (optional ingredient) 3 chopped hard-cooked eggs.

-Louis Dressing-
Prepare Thousand Island Dressing without the chopped eggs. Add
1 pt (500 mL) heavy cream.

-Russian Dressing-
1 pt (500 mL) chili sauce or ketchup, 1⁄2 cup (125 mL) drained
horseradish, 2 oz (60 g) minced onion, and (optional ingredient)
1 cup (500 mL) lumpfish or whitefish caviar.

-Chantilly Dressing-
1 pt (500 mL) heavy cream, whipped. Fold the whipped cream into
the mayonnaise carefully to retain volume. Do this as close as
possible to service time.

-Blue Cheese Dressing-
1⁄2 cup (125 mL) white vinegar, 2 tsp (10 mL) Worcestershire sauce, a
few drops of hot red pepper sauce, and 1 lb (500 g) crumbled blue
cheese. Thin to desired consistency with 1–2 cups (250–500 mL)
heavy cream or half-and-half. Variation: Substitute sour cream for up
to half of the mayonnaise.

-Ranch Dressing-
1.1⁄2 qt (1.5 L) sour cream, 2.1⁄2 pt (1.25 L) buttermilk, 8 oz (250 mL) wine
vinegar, 6 oz (175 mL) lemon juice, 6 oz (175 mL) Worcestershire
sauce, 6 tbsp (90 mL) chopped parsley, 4 tbsp (60 mL) chopped
chives, 6 crushed garlic cloves, 4 chopped scallions, 2 oz (60 mL)
prepared mustard, 1 tbsp (15 mL) celery seed.

-Aïoli II-
Mash 2–4 oz (60–125 g) garlic with the salt in the basic recipe. Add
this to the egg yolks. Use olive oil or half olive oil and half salad oil.

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