Condiments are what makes your sandwich unique. Whether eating a classic ham and cheese or a hot dog, what you put into that sandwich or slather onto the bread makes the most of the main ingredients. Here are some basic recipes with a few variations to build your pantry and your sandwich repertoire.


Basic Mayonnaise Recipe

2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow.

Add 1/4 cup oil, drop by drop, beating vigorously all the while.
Beat in 1 teaspoon each lemon juice and hot water.

Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water.

Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil.

Cover and refrigerate - keeps for one week.

Mix into one portion of mayonnaise made as above to create bright variations:

Remoulade Dressing: 1 tablespoon each minced capers and sweet gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood; cold vegetable salads or sliced tomatoes.

Russian Mayonnaise: Mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.

Chantilly Mayonnaise: Fold in 1/2 cup heavy cream, beaten to soft peaks.

Wasabi Mayonnaise: Mix in 1 tablespoon fresh wasabi powder, 2 tablespoons soy sauce, 1/4 cup whipped cream and 1/4 cup sour cream.

Aoli (Dip) Recipe

1 1/8 teaspoon(s) salt
1 head(s) garlic, seperated into cloves
1/2 cup(s) mayonnaise made as above
2 teaspoon(s) fresh lemon juice
1/2 teaspoon(s) dijon mustard
1/8 teaspoon(s) ground red pepper (cayenne)
1/4 cup(s) extra-virgin olive oil

In 2-quart saucepan, combine 4 cups water and 1 teaspoon salt; heat to boiling over high heat. Add garlic and boil until garlic has softened, about 20 minutes. Drain. When cool enough to handle, squeeze soft garlic from each clove into small bowl.

In blender, puree garlic, mayonnaise, lemon juice, mustard, remaining 1⁄8 teaspoon salt, and ground red pepper until smooth. With blender running, add oil in slow, steady stream until mixture is thickened. Transfer to bowl; cover and refrigerate up to 4 hours. Makes about 3⁄4 cup. Great veggie dip or as a sauce for fish or lamb.

Based upon the ingredients you add, mayonnaise can be the side show or the star of the sandwich. Explore and enjoy!