Everything Sauce

Every burger shop or deli has their version of an everything sauce. It’s typically a mayo and ketchup based spread to use as a dip with fries, a schmear on a breakfast sam, or drizzle over a grilled protein. This is a version that is more “us.” Homemade mayo, lots of lemon, a little bit of herbs, roasted red pepper and a good amount of vinegar to brighten up any meal.

I used homemade mayo as the base here, but 1 cup of good quality mayo or veganaise will work great. You can also do ½ whole milk greek yogurt, ½ mayo if you’re not mayo people.

Homemade mayo is so easy to make if you have an immersion blender and a mason jar. To make, pour 1 cup of avocado oil into a mason jar. Add a pinch of salt and 1 large egg (room temperature). Using an immersion blender, put the head of the blade right over the yolk. Start to blend on medium, pulling up and pushing down a bit to help aerate the mixture. Once mostly emulsified, turn on high. Continue to blend until the mixture is thick, white, and fluffy.