A simple sauce is so much better than basic mayo or mustard. Use these recipes on your favorite sandwich or in the other ways suggested below. (Better make a double batch.) Store for up to three days in the refrigerator.
Stir together 1 cup mayonnaise, 2 tablespoons Dijon mustard and ¼ cup fresh lemon juice.
Other uses: Serve with smoked salmon, spread on avocado toast, or mix into deviled-egg filling.
Stir together 1 cup plain yogurt, ½ cup firmly packed chopped fresh cilantro leaves, 1 teaspoon kosher salt, and 3 tablespoons fresh lime juice.
Other uses: Drizzle over nachos, dollop onto flaky white fish, or spread on a veggie burger.
Stir together 1 cup mayonnaise, ¼ cup Asian chili garlic sauce, and ¼ cup dill pickle relish.
Other uses: Spread on a BLT, serve with French fries, or use as a dressing on iceberg wedge.
Process 1 (12-ounce) jar of roasted red peppers, drained; 1 chopped garlic clove; 2 tablespoons roasted almonds; 1 teaspoon kosher salt; ¼ teaspoon black pepper; and 4 teaspoons red wine vinegar in a food processor until almost smooth.
Other uses: Fold into an omelet, top a grilled steak, or swirl into spaghetti.