I understand many of us adore our sauces and I say if you're gonna do it...do it homemade. You'll be removing all the chemicals and preservatives. Say no to jar sauces and dressings. Below are a few of my mayonaise recipe.  Of course I drew blood sweat + tears (well maybe not) while whipping them up all by hand but I don't expect you to do the same. I've incorporated the quick + sassy food processor method for ya. Trust me you'll NEVER eat jar mayo again! Enjoy.

Basic Mayonaise Recipe

2 Egg Yolks

1/2 Tsp of Dijon Mustard

1/2 Tsp White Wine Vinegar

8 Oz of Neutral Salad Oil or Canola Oil

S+P (salt + pepper) to taste

A pinch (and I mean pinch) of Cayenne Pepper (Optional)


Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added. Mix in cayenne.

Refrigerate in an airtight container, up to 1 week.

Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil or if the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.


I suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Now that you've gotten the basic down...More Recipes Below

Garlic Aioli Recipe

Mayonaise (1/3 of recipe above)

2 Cloves Of Garlic (mash into a paste)

S+P (Salt + Pepper) to taste


Thousand Island Recipe

Mayonaise (1/3 of recipe above)

2oz of Ketchup

1 TBL Sweet Pickle Relish

S+P (Salt + Pepper) to taste


Remoulade Sauce (If ya wanna get fancy)

Mayonaise (1/3 of recipe above)

1/2 tsp Capers (finely chopped)

1/2 tsp Gherkins (finely chopped)

Few sprigs of Parsley (finely chopped)

Few sprigs of Chervil (finely chopped)

Few sprigs of Tarragon (finely chopped)

1 tsp Dijon mustard

1 Anchovy Filet (finely chopped)

S+P to taste