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.

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.

Two-Minute Aioli

Classic aioli is made with nothing but garlic and olive oil pounded in a mortar and pestle. Our updated version uses egg yolks to help bind the sauce along with a hand blender to make it 100% foolproof and extremely quick.

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.

Modern Spanish-style Allioli (Olive Oil and Garlic Mayonnaise)

Traditional allioli is made with olive oil pounded in a mortar and pestle with garlic until a smooth, emulsified paste is formed. This modern version uses egg yolks to help bind the sauce into a rich, creamy spread.

Easy Vegan Mayonnaise (With Aquafaba)

This chickpea-based mayonnaise ends up light, creamy, completely grease-free, and stiff enough to hold its shape when you mound it up, but loose enough to spread easily over a sandwich. I'm not tasting it side by side with real, egg-based mayo because I'm still staying vegan this month, but I'd put it up against any homemade mayo out there. Best of all, it takes only two minutes to make.

Sun-Dried Tomato and Roasted Garlic Mayo Recipe | Sauced

This mayo is bursting with deep tomato and garlic flavor. It's the perfect consistency for fry-dunking!

Tomato, Mayo, and Toast (The TMT)

The best way to enjoy a perfect end-of-summer, bursting-at-the-seams tomato (heirloom or otherwise) is in fact sliced on top of toast slathered with a good homemade mayo.

Garlic Beefonnaise

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...