Mayonnaise for Cold Pasta The New York Times Magazine Craig Claiborne with Pierre Franey Yield: About 1 cup 1 egg yolk 1 Tbsp. lemon juice 1 Tbsp. Dijon mustard Salt and freshly ground pepper 1/2 cup olive oil 1/2 cup peanut, vegetable or corn oil Tabasco sauce Put the yolk into a mixing bowl and add the lemon juice and mustard, salt and pepper to taste. Gradually add the oils, beating rapidly with a wire whisk. As the mixture starts to thicken, the oil may be added more rapidly. Add a touch of Tabasco, more salt, and pepper, lemon juice and/or mustard to taste.

Mushrooms à la Grecque for Cold Pasta The New York Times Magazine Craig Claiborne with Pierre Franey Yield: About two cups 1/2 lb. small mushrooms, preferably button mushrooms 1 1/2 Tbsp. lemon juice 4 1/2 Tbsp. olive oil 1/2 tsp. coriander seeds 1 small clove garlic, crushed and peeled Salt and freshly ground pepper 2 Tbsp. chicken broth If mushrooms are small, leave them whole. Otherwise, cut into quarters. Put in a saucepan with lemon juice and stir to coat. Add remaining ingredients. Cover and cook seven to eight minutes, stirring occasionally. Uncover and cook over high heat about five minutes, shaking the pan occasionally. Remove from the heat and let cool. Remove garlic clove before serving.

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