Unlock Culinary Magic: 5 Simple Sauces Made From One Base Recipe
The right sauce can transform a simple meal into an extraordinary culinary experience. If you’ve ever felt that your home-cooked dishes are missing that professional touch, a game-changing sauce is likely the missing ingredient. The good news? You only need to learn one fundamental recipe to unlock five incredibly versatile, flavorful sauces. From a zesty herby mayo to a creamy ranch, this guide shows you how one simple, homemade mayonnaise base can instantly level up your entire cooking repertoire.
The Foundation: Creating the Perfect Base Mayonnaise
Every great sauce needs a strong foundation, and for this set of recipes, that starts with a classic whole egg mayonnaise. Making your own mayo is surprisingly simple and creates a superior, fresh flavor compared to store-bought versions.
A quick note on ingredients: This recipe uses one raw egg. If you are concerned about using raw eggs, you can safely substitute with pasteurized eggs or simply use a quality store-bought mayonnaise as your base instead.
To prepare your base mayonnaise:
- Combine 1 whole egg, 3 teaspoons of white vinegar (or lemon juice), and 1 teaspoon (10g) of Dijon mustard in a tall jar or container.
- Add 180ml of any neutral-flavored oil.
- Use an immersion blender: Place it all the way to the bottom, start on a high speed, and slowly bring it up. This action emulsifies the ingredients, creating a thick, smooth mayonnaise.
Keep in mind, this base should not be seasoned yet. Since the subsequent sauce ingredients may contain sodium, seasoning the base could lead to an overly salty final product. You will season each sauce individually to taste.
Five Incredible Sauces to Elevate Your Meals
With your base mayonnaise ready, you are prepared to create five distinct and delicious sauces.
Herby Mayo: The Fresh and Fragrant Classic
This sauce is a must-have for sandwiches, wraps, and dips. It’s a simple blend that delivers an incredibly fresh, potent flavor:
- Combine 1 cup of the base mayonnaise with 15g of fresh dill and 10g of fresh parsley.
- Use an immersion blender to blitz the ingredients until the color turns a beautiful, light green. Blending ensures the herbs are completely broken down, fully infusing their flavor into the sauce.
- Season with salt and ground white pepper to taste.
A little secret: this herby mayo actually improves after a day or two in the fridge as the flavors deepen.
Chili Crisp Mayo: The Ultimate Flavor Booster
For those who love a smoky, spicy kick, this is your new go-to. It requires no blender and is perfect for burgers, Asian-inspired dishes, or as a dipping sauce for fries.
- Add your base mayonnaise to a mixing bowl.
- Stir in 3 tablespoons of chili crisp oil and 1 tablespoon of buttermilk.
Mix until the sauce achieves a beautiful color. Remember to taste before seasoning, as the chili oil itself might contain salt.
Tartar Sauce: A Perfect Pairing for Seafood
This tangy, fragrant sauce is traditionally served with fish and seafood, but its bright flavor works with so much more. Since you are blending it, there’s no need to chop the ingredients beforehand.
- To your base mayonnaise, add 2 slices of dill pickles, one halved and peeled shallot, 2 tablespoons of capers (no need to rinse—that’s extra flavor!), 5g of flat-leaf parsley, 1 ½ teaspoons of Dijon mustard, and the juice of about a quarter of a lemon.
- Blend thoroughly, adding a splash of water or buttermilk if you need to thin the consistency.
- Season with salt and ground white pepper.
Outback Sauce: The Savory Steakhouse Favorite
This savory and slightly sweet sauce is incredible with steak, chicken, or as a dipping sauce for onion rings and potatoes.
- To your base mayonnaise, add 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika.
- Include 1 tablespoon (20g) of tomato ketchup, 1 tablespoon (20g) of creamed horseradish, and 1 tablespoon (20ml) of Worcestershire sauce.
- Mix all ingredients until they form a pale orange/red color. A hand whisk or immersion blender can be used, as nothing needs to be broken down.
- Season with salt and ground white pepper.
Ranch Sauce: The Crowd-Pleasing King
Ranch is a staple for a reason! This homemade version is simple, fresh, and superior to the bottled variety.
- Combine 1 cup of base mayonnaise with ½ cup (120g) of sour cream and ¼ cup (60ml) of buttermilk.
- Add 2g each of fresh dill, parsley, and chives, along with 1 teaspoon each of onion and garlic powder.
- Squeeze in the juice from a quarter of a lemon.
- Use an immersion blender to mix, concentrating on breaking up all the fresh herbs for maximum flavor infusion. You can use dried herbs and simply stir if preferred.
- Season with salt and ground white pepper.
Storage and Enjoyment
You now have five spectacular sauces ready to transform your meals! All of these sauces can be stored in a clean, sterilized jar. If you used your homemade base mayonnaise, they will last about a week in the fridge. If you used a store-bought base, they may last up to two weeks, but be aware that the fresh herbs will begin to degrade over time.
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