Mayonnaise Recipe | Sauced

Mayonnaise is one of the most popular condiments out there. In reality, it's a cold emulsified sauce, and while it's easy to make in a blender, whisking by hand yields slightly different results: a mayo that's silkier, saucier, and more luxurious.

Basil and Parmesan Mayonnaise

Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich.

Spicy Duckonnaise

Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an...

Egg White Mayonnaise

Let's be clear: Egg white mayo isn't about cutting calories or cholesterol; it's about making the most of whatever ingredients you have on hand. This recipe is perfect for bakers with egg whites left over from other projects, and its elegant simplicity lets other, more interesting ingredients take center stage.

easy HOMEMADE MAYO 4 ways

How to make homemade mayo from scratch 4 ways, regular mayo, confit garlic mayo, Spicy Calabrian Chili Mayo, and lemon herb mayo all using a variety of methods so no matter what tool you have you can make great mayo at home.

Curry Leaf Chicken Salad Sandwiches

Curry leaves and mustard seeds add flavor to this ginger-scented spicy chicken salad served in hot naan.

Two-Minute Mayonnaise

Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

Mustard Oil-Dressed Cucumber Salad

A cucumber salad that's both fiery and cool, thanks to the distinctive properties of mustard oil and spicy red pepper flakes. Lime juice offers a hint of brightness, and the toasted and crushed hazelnuts add richness and creaminess.

Debittered Olive Oil or Mustard Oil

A foolproof method for getting rid of bitterness in emulsions made with extra-virgin olive oil and mustard oil without sacrificing flavor.

Japanese-Style (Kewpie) Mayo

Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren.