• I use 1/4C olive oil, then drizzle in 1C high-oleic sunflower oil.

• For best results, all ingredients should be room temperature. To quickly warm your egg, place it in a cup of warm water for a few minutes.

• Do not try to rush the oil pouring step. When it comes to mayonnaise, slower=thicker.

MAYONNAISE-BASED RECIPES:

Lemon-Chive mayo:

½ cup Homemade Mayo • 2 tablespoons chopped chives  • zest of 1 lemon • black pepper

Put ½ cup of the mayo into a bowl. Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl. Add the chopped chives. Stir thoroughly to combine. Add cracked black pepper to taste (optional).

Basil Garlic Mayo:

1 cup finely chopped fresh basil • 1 garlic clove, minced • 1/4 teaspoon salt  •1/8 teaspoon cayenne • 3/4 cup Homemade Mayo

Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator.

Ranch Dressing:

1 clove garlic, minced • ¼ teaspoon paprika • ¼ cup fresh parsley leaves, minced • 1 tablespoon dried chives • ½ cup Homemade Mayo • 1 teaspoon lemon juice • salt and black pepper

In a small bowl, mix the garlic, paprika, parsley, chives, and mayo with a fork. Drizzle in the lemon juice while continuing to mix, then taste and season with salt and pepper. If your dressing is too thick, add either lemon juice or water — ¼ teaspoon at a time — until it’s the right consistency.

Ceasar Dressing:

1 clove garlic, minced • 1 lemon, juiced • 1 teaspoon black pepper • ½ tube anchovy paste (about 1 ounce) • ½ cup Homemade Mayo • 1 tablespoon Dijon or spicy brown mustard* • salt and black pepper

Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator. *If you are on the Whole30, read your mustard labels! Many Dijons contain white wine, which rules them out for the program.

Tartar Sauce:

½ cup Homemade Mayo • 1 Tablespoon minced cornichons or dill pickle • 2 Tablespoon fresh parsley leaves, minced • 2 teaspoon minced capers • 2 teaspoon minced chives (fresh) • ½ Tablespoon lemon juice • 1 teaspoon pickle juice • salt and ground black pepper

Place all ingredients in a bowl and mix with a spatula until blended. Allow the flavors to meld for 30 minutes before serving. Store covered in the refrigerator.

Creamy Italian Dressing:

2 tablespoons homemade mayo  • 1 tablespoon vinegar: balsamic, wine, or cider (I like pomegranate balsamic!) • 1 clove garlic, crushed • 1/8 teaspoon Italian herb blend (or pick one: dried oregano, rosemary, or basil) • salt and pepper, to taste

Crush the dried herbs with your fingers, then add to mayo, along with garlic. Blend well with a fork. Mix in the vinegar, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water – a ¼ teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with your salad ingredients.

Tonnato Sauce:

1 (7-ounce) can tuna packed in olive oil or water, drained  • 5 anchovies packed in olive oil, drained • 2 tablespoons capers, drained  • 3 tablespoons lemon juice  • ½ cup extra virgin olive oil  • ½ cup homemade mayonnaise  • Kosher salt  • Freshly ground black pepper

Dump all the ingredients in a blender and blitz until smooth and creamy. Done.