Classic Homemade Sauces

Ingredients

• 1 cup mayonnaise (preferably homemade)
• 2 tablespoons mustard (Dijon or yellow)
• 1/2 cup ketchup
• 1 tablespoon vinegar (apple cider or white wine)
• 2 cloves garlic (minced or roasted)
• 1/4 cup fresh herbs (basil, parsley, or cilantro)
• 1 teaspoon lemon juice (for Creamy Garlic Aioli)
• 1/4 teaspoon salt (for Creamy Garlic Aioli)
• 1 tablespoon chipotle in adobo sauce (for Spicy Chipotle Mayo)
• 1/4 cup brown sugar (for Tangy Barbecue Sauce)
• 2 tablespoons Worcestershire sauce (for Tangy Barbecue Sauce)
• 1 cup tomatillos (husked and chopped, for Zesty Salsa Verde)
• 1 jalapeño (seeded, for Zesty Salsa Verde)
• 1/2 cup pine nuts (for Flavorful Pesto)
• 1/2 cup Parmesan cheese (for Flavorful Pesto)
• 1/2 cup olive oil (for Flavorful Pesto)
• 1/4 cup pickles (for Classic Tartar Sauce)
• 1 tablespoon capers (for Classic Tartar Sauce)
• 1/2 cup sour cream (for Rich Mustard Sauce)
• 2 tablespoons honey (for Rich Mustard Sauce)
• 1 tablespoon fresh chopped dill and chives (for Herb-Infused Mayonnaise)
• 1 cup plain yogurt (for Savory Yogurt Sauce)
• 1 teaspoon cumin (for Savory Yogurt Sauce)

Instructions

1. In a medium bowl, combine the mayonnaise, mustard, ketchup, and vinegar. Whisk until well blended.
2. Add minced garlic and lemon juice to the basic sauce mixture. Stir in salt. Refrigerate for at least 30 minutes.
3. Mix 1 tablespoon of chipotle in adobo sauce into the basic sauce. Let sit for about 15 minutes.
4. In a saucepan, combine ketchup, brown sugar, and Worcestershire sauce. Simmer on low heat for 10 minutes.
5. In a blender, combine tomatillos, jalapeño, and a pinch of salt. Blend until smooth.
6. In a food processor, blend pine nuts, Parmesan, garlic, and herbs until finely chopped. Slowly add olive oil until smooth.
7. Combine chopped pickles and capers into the basic sauce. Mix well and refrigerate for at least 30 minutes.
8. Stir together sour cream and honey into the basic sauce until well combined.
9. Add fresh herbs into the basic sauce, mixing thoroughly. Refrigerate for 1 hour.
10. Mix yogurt with cumin. Add salt to taste and refrigerate.