5 Sauces ANYONE Can Make to INSTANTLY Level Up Your Cooking

Start by making the base mayonnaise using one egg, 3 tsp of white vinegar or lemon juice, 1 tsp of Dijon mustard, and 180 ml of neutral flavored oil.

Use an immersion blender to emulsify the ingredients by placing it at the bottom of a tall jar and slowly bringing it up until smooth.

Transfer the mayonnaise to a clean sterilized jar. This recipe yields roughly one cup of mayonnaise.

For herby mayo, add 15 g of fresh dill and 10 g of fresh parsley to the base mayonnaise and blend until a light green color is achieved.

Season the herby mayo with salt and ground white pepper to taste, then stir to combine and transfer to a clean sterilized jar.

To make chili crisp mayo, mix 1 cup of base mayonnaise with 3 tbsp of chili crisp oil and 1 tbsp of buttermilk in a mixing bowl until combined. Adjust seasoning if necessary.

For tartar sauce, combine 1 cup of base mayonnaise with 2 slices of dill pickles, 1 halved and peeled shallot, 2 tbsp of capers, 5 g of flat leaf parsley, 1.5 tsp of Dijon mustard, and the juice of 1/4 lemon in a container and blend until smooth. If too thick, add a splash of water or buttermilk to thin it out.

Season the tartar sauce with salt and ground white pepper to taste, mix well, and transfer to a clean sterilized jar.

To prepare Outback sauce, mix 1 cup of base mayonnaise with 1 tsp of garlic powder, 1 tsp of smoked paprika, 1 tbsp of tomato ketchup, 1 tbsp of creamed horseradish, and 1 tbsp of Worcestershire sauce. Blend until combined and transfer to a clean sterilized jar.

For ranch sauce, combine 1 cup of base mayonnaise with 120 g of sour cream, 60 ml of buttermilk, 2 g each of dill, parsley, and chives, 1 tsp each of onion powder and garlic powder. Blend until smooth and transfer to a clean sterilized jar.

Equipment Needed

Dietary

Allergens