– very easy to prepare, but despite this, it harmonizes perfectly with many dishes. Garlic sauce will be an excellent addition to fried meat, baked potatoes, salad of fresh tomatoes and cucumbers, etc. It is also a good idea to use this sauce as a base, i.e. create different dishes by adding different ingredients to it.

Just remember that industrially produced mayonnaise contains a number of harmful ingredients, including preservatives, flavor enhancers, flavors, emulsifiers, thickeners, stabilizers, dyes, etc. And there are few natural ingredients, because instead of eggs, egg powder has long been used, soy starch is added to give consistency, and the cheapest, refined and deodorized oil is used.

Garlic sauce with mayonnaise and dill

Ingredients:

• sour cream - 400g
• mayonnaise - 400g
• garlic - 1 head
• green onions - 1 bunch
• dill (fresh) - 1 bunch
• parsley (fresh) - 1 bunch

Sauce recipe:

1. To prepare garlic sauce with mayonnaise, sour cream and herbs you need...
2. Mix sour cream and mayonnaise.
3. Rinse all greens under running water and dry on a napkin.
4. Finely chop the green onions, dill and parsley and add to the sour cream and mayonnaise.
5. and send it after the onion.
6. Pass the peeled garlic through a press, add salt and mix.
7. Add garlic to the rest of the ingredients and stir.
8. Before serving, the garlic sauce should be refrigerated for several hours.

Ingredients:

• 300 g mayonnaise (the fattier the better)
• 2 tbsp. l. sour cream 20% fat
• 1 head of garlic
• salt to taste
• black pepper to taste

Cooking method:

1. In a convenient deep bowl, mix mayonnaise and sour cream, mix well, add salt and pepper. Peel the garlic and pass through a garlic press.
2. Add garlic mass to mayonnaise and sour cream. Mix thoroughly again, preferably not with a spoon, but with a whisk. The sauce is ready.
3. It can be transferred to a glass container, covered with a lid and hidden in the refrigerator. As soon as the required dish is ready, transfer the sauce to a gravy boat and serve.

Homemade garlic mayonnaise sauce

Ingredients:

• chicken egg – 1 pc.;
• high-quality olive oil (can be replaced with corn or sunflower oil) – 120-150 g (watch as you beat);
• table mustard or any of the savory ones (Dijon, American, hot, spicy) - 8 grams or 1 dessert spoon;
• table vinegar (9%) – 5-10 ml to taste;
• finely ground salt - up to? teaspoon;
• granulated sugar – 1-2 pinches;
• garlic – 3-5 cloves;
• seasonings to choose from - paprika, dried basil, dill, parsley, arugula, hot pepper, etc.

Preparation:

1. In a deep glass or ceramic bowl, combine the egg, mustard, salt, sugar and finely chopped garlic with a sharp knife (the size of the fractions should be no larger than a sesame seed).
2. Mix the ingredients and beat using any kitchen appliance: mixer, blender, standard food processor attachment, whisk.
3. Continuing the beating process at high speeds, gradually begin to pour vegetable oil into the sauce. It is added in a thin stream, in small portions, observing the increase in mass in volume. According to reviews from experienced cooks, the approximate dose of oil is 5 ml every 15-30 seconds.
4. The addition of oil is continued until the mayonnaise reaches the consistency of the desired thickness. That is why the recipe indicates only an approximate amount. When beating for a long time, the mixture sometimes overheats, especially if the weather is hot, and the egg may curdle. Therefore, while whipping, periodically give the mayonnaise a five-minute rest, during which it cools.
5. At the very end, the entire portion of vinegar and spices is added to the sauce.
6. After thorough mixing, the mayonnaise is transferred to a glass container, covered with a lid and stored in the refrigerator.
7. It is possible to either add mayonnaise during the cooking process or serve the homemade product in a beautiful gravy boat to the table.
8. It should be noted that since there are no synthetic preservatives in homemade sauce, and their role is played by natural ones (mustard, vinegar, garlic, pepper), its shelf life is quite short and lasts up to 3-4 days. Therefore, prepare mayonnaise in small portions and try to use it immediately during the cooking process.
9. Naturally, the taste of homemade mayonnaise is somewhat different from the factory one, and the consistency can vary from liquid to thick, however, no one doubts its undoubted health benefits.

Ingredients:

• fresh dill - 45 gr.
• garlic cloves - 6 pcs.

Cooking method:

1. Combine sour cream and mayonnaise in a common bowl and refrigerate for a third of an hour. At this time, remove the stems from the dill; they are not needed. Grind the product, mix with pepper and salt (to taste).
2. Remove the skins from the garlic cloves, put them in a mortar and turn them into porridge. Mix all available ingredients, beat with a mixer or fork. Transfer the homogeneous mixture into a saucepan and serve.

Garlic sauce based on mayonnaise

Ingredients:

• black pepper - amount to your taste
• mayonnaise with fat content from 65% - 145 gr.
• garlic teeth - 7 pcs.

Cooking method:

1. Place the mayonnaise in the refrigerator and wait half an hour. During this time you need to prepare the garlic. Remove the husks from the cloves and pass each of them through a press.
2. Add the main component to mayonnaise, add pepper and add salt to your taste. Take a sample and add a little more garlic or salt if necessary.
3. This recipe is considered the simplest. It is served with any dish, taking into account personal preferences. The sauce is often supplemented with washed and chopped dill and seasonings.

Ingredients:

• Mayonnaise (preferably homemade) –100 g.
• Garlic – about 3 cloves.
• Mixed peppers – added to taste.
• Fresh parsley - a small bunch.

Cooking method:

1. Prepare the required set of products and kitchen utensils.
2. Peel the garlic cloves, rinse and dry them. The amount of garlic can be reduced or increased if desired.
3. Grind it into a bowl using a garlic press, knife or fine grater.
4. Based on your taste and wishes, add a mixture of peppers.
5. Place mayonnaise (store bought or homemade) in a bowl.
6. Stir the resulting mass.
7. Place in a saucepan and decorate with sprigs of fresh herbs.
8. Now you know how to make garlic sauce with mayonnaise, so you can use it as a savory addition to all kinds of dishes.

Classic garlic sauce

Ingredients:

• garlic - five large cloves;
• olive oil – 2/3 cup;
• salt and ground black pepper - to taste.

Cooking method:

1. We take a hand press, mortar and pestle or blender and grind the garlic.
2. Pour the required volume of vegetable oil into the resulting slurry.
3. Salt and pepper the dressing, and then use a mixer to beat the sauce to even out the consistency.
4. We put the bowl with the sauce in the refrigerator for a couple of hours so that the ingredients of the dressing mix well with each other and “share” their tastes and aromas.

Garlic mayonnaise sauce for shawarma

There are two ways to prepare garlic sauce at home. The first of them involves using store-bought mayonnaise. However, it is preferable to use homemade mayonnaise as a base - a sauce prepared by yourself using natural products, the quality of which you are completely confident in. This mayonnaise is absolutely safe for health and will not harm even children. In addition, it tastes much more delicate and goes well with homemade shawarma.

Ingredients:

• egg - one;
• olive oil - a glass;
• lemon juice - tablespoon;
• mustard - teaspoon;
• salt, sugar, ground black pepper - to taste;
• garlic - eight large cloves;
• dill - a bunch.

Cooking method:

1. Beat the yolk and white of one egg into a bowl suitable for beating and use a mixer to achieve homogeneity of the components.
2. Add the oil little by little: after pouring one portion, beat until the oil is completely mixed with the beaten egg, and only then add the next portion.
3. We adjust the thickness of the sauce using oil: if the dressing is too runny, add more.
4. Pass the garlic through a hand press, mix with mustard and seasonings and add to mayonnaise.
5. Beat the mixture with a mixer set to maximum speed, and at the very end add finely chopped dill to the sauce.

Garlic Sause

Ingredients:

• Fat sour cream - 4-5 tbsp. l.
• Soy sauce - 1 tbsp. l.
• Processed cheese – 30 g
• Chopped dill - 1 tbsp. l.
• Garlic - 2 cloves
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

1. Prepare ingredients for garlic sauce.
2. How to make garlic sauce:
3. Add soy sauce, dill, salt and pepper to sour cream. Mix.
4. Grate the processed cheese on a fine grater.
5. Peel the garlic. Add cheese to the sauce and press the garlic.
6. Mix the garlic sauce thoroughly.
7. Ready-made garlic sauce is best served with hot fried potatoes.

Mayonnaise sauce with garlic

Ingredients:

• 2 raw yolks,
• 4 cloves of garlic,
• 2 tablespoons olive oil,
• juice of half a lemon

Cooking method:

1. To prepare mayonnaise, grind the garlic with egg yolks, juice, salt, and pepper.
2. While stirring, pour oil into the garlic pulp.
3. The finished mayonnaise with garlic should be in the form of an emulsion.
4. If the sauce has curdled, add a teaspoon of water drop by drop while whisking.
5. Potato, meat, and fish salads are seasoned with garlic mayonnaise.

Sauce with mayonnaise and garlic and lemon

Ingredients:

• a glass of mayonnaise main sauce,
• 2 cloves of garlic,
• half a lemon,
• teaspoon lemon zest,
• half a bunch of dill

Cooking method:

1. Making mayonnaise sauce.
2. Peel the garlic and grind with dill in a mortar.
3. Squeeze juice from lemon.
4. Add garlic and dill pulp, lemon zest and juice, salt and pepper into mayonnaise.
5. Whisk the ingredients into mayonnaise and let sit.
6. Season fried fish with garlic and lemon mayonnaise.

Ingredients:

• mayonnaise - 100 g.
• garlic - 3 teeth.
• mixture of peppers - to taste
• fresh parsley - a bunch.

Cooking method:

1. We clear the table of unnecessary items and place on the work surface the products that are necessary for preparing the sauce.
2. Immediately prepare your garlic press and spoon to stir the sauce ingredients.
3. Also don’t forget about the bowl in which we will combine the components.
4. We start by dividing the head of garlic into cloves.
5. The number of cloves can be increased or decreased.
6. Focus on your preference.
7. We clean the cloves from the husks.
8. Now is the time to chop the garlic cloves.
9. Squeeze them into a bowl (cup).
10. Next we move on to adding spices.
11. In our case, it is a mixture of aromatic peppers.
12. At this stage, also focus on your taste.
13. Place the stated portion of mayonnaise into the bowl with the garlic mass (this can be homemade or store-bought mayonnaise).
14. Now, using a regular spoon, thoroughly mix all the ingredients added for the garlic sauce.
15. If you plan to serve the resulting sauce with a meat or fish dish, transfer it to a saucepan and garnish with sprigs of fresh herbs.
16. Also, this garlic sauce with mayonnaise can be used for salads and fried vegetables (zucchini, eggplant, etc.).

Garlic sauce with sour cream and mayonnaise

Ingredients:

• mayonnaise,
• sour cream,
• garlic,
• dill
• black pepper and salt.

Cooking method:

1. To begin, mix sour cream and mayonnaise in a deep bowl, very finely chop a couple of sprigs of dill and mix in
2. Next, peel the garlic, chop it using a garlic press and add it to the resulting mixture.
3. Lastly, add salt and pepper to taste
4. Mix thoroughly, achieving a homogeneous mass; for this it is better to use a whisk.
5. The sauce is ready.
6. Now all that remains is to transfer it to the desired container, close the lid and leave it in the refrigerator until you prepare the dish to which this sauce should be accompanied.
7. This is a classic sauce recipe, which can be easily varied using, for example, fresh herbs or various mixtures of ground peppers.

White garlic barbecue sauce

Ingredients:

• mayonnaise 250g
• ½ head garlic
• dill

Cooking method:

1. Place the mayonnaise on a plate.
2. I already wrote above that you can use fermented milk products instead of mayonnaise.
3. Add black pepper.
4. Squeeze the garlic through a garlic press.
5. I personally like the occasional small piece of garlic in the sauce.
6. But in general, it would be correct to squeeze the garlic into another bowl and grind it with a mortar.
7. Or you can use dry garlic, grind it into powder along with black pepper and add to mayonnaise.
8. Mix everything well.
9. Finely chop the dill and add to our sauce.
10. Basically, the white garlic sauce is ready.
11. But it is very thick.
12. It needs to be slightly diluted with water.
13. We do everything to our taste.
14. Here is our white garlic barbecue sauce ready.

Garlic sauce with mayonnaise for potatoes

Ingredients:

• sour cream 200 g.
• garlic 1-2 teeth.
• fresh dill 0.5 bunch.
• salt 1-2 chips.

Cooking method:

1. Place sour cream in a small bowl.
2. Many recipes recommend adding a few tablespoons of mayonnaise to the sour cream sauce to make it richer in taste.
3. But I still prefer sour cream in its pure form, then the sauce is light and not too greasy.
4. I have sour cream 15% fat, thick and dense.
5. If you have it very liquid, you can thicken it with cottage cheese (in a blender, beat 100 g of cottage cheese along with sour cream at low speed).
6. Separately, I chop the green dill.
7. I chop about half the bunch as finely as possible and put it in a bowl with sour cream.
8. I also add one or two cloves of garlic, peeled and passed through a press - it gives the sauce a special sharpness and piquancy.
9. Adjust the amount of garlic to your taste.
10. This time I only put 1 clove.
11. If you like spicier sauces, you can add a pinch of ground red pepper.
12. I just added salt to taste - two small pinches of salt is enough.
13. Then thoroughly mixed all the ingredients using a fork until smooth.
14. And carefully poured it into a sauce boat - it turned out to be 250 ml of aromatic sauce, fresh and very tasty.
15. Topped with a sprig of green dill.
16. Sour cream and garlic sauce for potatoes can now be served.
17. But it will become even tastier if you let it sit for 15-30 minutes in the refrigerator - during this time the taste of garlic and dill will develop better, which means the sour cream sauce will become richer.

Garlic mayonnaise sauce with horseradish

This sauce turns out to be quite spicy; it perfectly complements salads and meat dishes.

Ingredients:

• a pinch of dried garlic, salt, sugar;
• a quarter glass of sour cream and mayonnaise;
• lemon juice (0.5 teaspoon);
• a teaspoon of dried green onions, grated horseradish.

Cooking method:

1. First, whisk the sour cream and mayonnaise with a whisk or in a blender.
2. Next, add the remaining ingredients to the mixture.
3. Stir the mixture all the time while adding.
4. Add all the ingredients, taste the dish periodically so that it does not turn out too spicy.
5. You can also serve the finished dish with chips, beer and vegetables.

Cheese-garlic sauce

Ingredients:

• 200 g cheese;
• half a head of garlic;
• a jar of medium fat mayonnaise (200 g);
• greens of your choice (dill, parsley, basil or celery);
• 1 tsp each ground pepper (allspice and black)

Cooking method:

1. Wash the greens and let them drain, then chop them as finely as possible.
2. Peel and chop the garlic.
3. For the sauce, we recommend choosing not too salty and dense varieties of hard cheese.
4. So, grate the cheese on the coarsest grater.
5. Place mayonnaise, cheese, garlic, black and allspice ground pepper, and herbs into a blender.
6. Grind for 2-3 minutes.
7. Pour the spicy cheese-garlic sauce into a glass container with a tightly closed lid.
8. This sauce will keep in the refrigerator for a week.

Garlic sauce with mayonnaise for shawarma

Ingredients:

• garlic - 1 head
• kefir - 0.5 tbsp.
• mayonnaise - 0.5 tbsp.
• sour cream - 0.5 tbsp.
• ground black pepper - to taste
• ground red pepper - to taste
• dill and cilantro - to taste
• salt - to taste

Cooking method:

1. This recipe is the most common for making shawarma.
2. The sauce will be very original if you add some chopped pickled cucumbers or brine to it.
3. Mix mayonnaise, sour cream and kefir.
4. Add chopped garlic to the resulting mixture.
5. Then chop the greens and also add to the sauce.
6. Salt and add black and red pepper.
7. Using a blender, mix the finished mass for several minutes.
8. Place the prepared sauce in the refrigerator for four hours.
9. This sauce is wonderful not only in combination with homemade shawarma, but also goes well with other dishes.

Garlic sauce made from mayonnaise and sour cream

Ingredients:

• mixture of peppers (ground composition) - 4-5 gr.
• mayonnaise (non-diet) - 275 gr.
• fresh dill - 45 gr.
• garlic cloves - 6 pcs.
• sour cream with fat content from 20% - 125 gr.

Cooking method:

1. Combine sour cream and mayonnaise in a common bowl and refrigerate for a third of an hour.
2. At this time, remove the stems from the dill; they are not needed.
3. Grind the product, mix with pepper and salt (to taste).
4. Remove the skins from the garlic cloves, put them in a mortar and turn them into porridge.
5. Mix all available ingredients, beat with a mixer or fork.
6. Transfer the homogeneous mixture into a saucepan and serve.

Garlic sauce with mayonnaise and cream cheese

This delicious liquid seasoning perfectly complements the taste of fish dishes. Its taste will be appreciated by everyone present at the table, don’t even doubt it!

Ingredients:

• 4 tbsp. mayonnaise, 3-4 cloves of garlic,
• 2 tbsp. Dijon mustard,
• 2 packs (or 220 g) soft cream cheese,
• 2 tbsp. chopped dill,
• a quarter tsp each paprika, celery seeds and parsley,
• If necessary, lemon juice.

Cooking method:

1. Before mixing all the seasoning components, the cheese should be allowed to warm at room temperature until pliable for at least 1 hour. If the cheese is not warm enough and does not become soft, it will be difficult to mix with the rest of the ingredients. Read more:
2. Mix all the ingredients. Adjust the consistency of the sauce with the amount of mayonnaise or lemon juice. Cool the mixture for an hour and serve.
3. Any sauce made from mayonnaise and garlic is a pure improvisation of the cook. Feel free to add your favorite spices and herbs to it and you will not be disappointed. This liquid seasoning will be different every time, as will the dishes you season with it.

Step 1: prepare homemade mayonnaise.

First, let's prepare natural homemade mayonnaise, which is useful for both children and adults. 20-30 minutes before the start, put all the necessary products on the kitchen table and let them warm to room temperature. Then pour sunflower oil into a tall plastic bowl and add a chicken egg, salt, sugar, mustard, and lemon juice. Without mixing, keep the ingredients in this form for a couple of minutes so that they react. After this, insert the immersion blender to the base of the glass and turn it on at the highest speed.

After a few seconds, a snow-white mass will appear at the bottom, but we don’t stop the process, beat everything until it reaches a thick, creamy consistency, reminiscent of rich sour cream. This will take no more than two minutes. As soon as the mayonnaise is ready, transfer it to a clean, preferably sterilized, half-liter jar, close it with a plastic, tight-fitting lid and put it in the refrigerator for 20–30 minutes so that the aromatic mixture becomes denser.

Step 2: prepare the garlic and herbs.

Meanwhile, using a kitchen knife, peel the onions and rinse them along with the dill and parsley under cold running water. Then dry them with paper kitchen towels. Place them one by one on a cutting board and continue preparing. Just finely chop the greens. We do the same with the garlic cloves or squeeze them through a special press into a small bowl.

Step 3: prepare mayonnaise sauce.

After 20–30 minutes, when the mayonnaise has infused, take it out of the refrigerator and transfer half of the snow-white mixture into a small bowl. We also send chopped herbs and garlic there. Mix everything with a tablespoon until smooth and serve the resulting miracle to the table in a gravy boat.

Step 4: Serve mayonnaise sauce.

Mayonnaise sauce is served cold in a container specially designed for this purpose. They complement meat, poultry, fish, game dishes, appetizers, dress salads, layer sandwiches with sausage or cheese products, or simply savor them with bread. Tasty, fast, inexpensive and healthy! Enjoy!
Bon appetit!

If desired, homemade mayonnaise can be whipped in a deep bowl using a regular whisk;

Very often, greens and garlic are ground to a homogeneous pulp in a blender and only then mixed with mayonnaise;

Do you like more spicy aromatic sauces? Add some spices to the green miracle, for example, dried fennel, coriander, rosemary, paprika, oregano, suneli hops, several types of pepper: white, allspice, black, red, chili or whatever you like best;

A set of greens will be perfectly complemented by cilantro, green onions and basil;

Homemade mayonnaise is stored in the refrigerator for at least 2, maximum 3 days, and the sauce from it can be kept in the refrigerator for no more than two days, but it is better to eat it right away, because after a while the greens release juice, it will cause fermentation, which can lead to poisoning;

Not ideal, but a possible replacement for homemade mayonnaise is factory-made from the store, a good alternative to lemon is lime juice or white wine table vinegar, sunflower oil is olive oil, and fresh garlic is garlic powder.

The rich, creamy taste of mayonnaise goes perfectly with mustard, herbs, garlic and a variety of spices. This allows it to be included in a variety of delicious sauces that give familiar salads, sandwiches and hot dishes a new original taste.

Mayonnaise sauce is a universal addition for appetizers and hot dishes

Ingredients

Ground black pepper 1 pinch Salt 1 pinch Dijon mustard 2 tbsp. Anchovy 2 pieces) Lemon juice 2 tbsp. Worcestershire sauce 1 tsp Garlic 2 cloves Parmesan cheese 50 grams Mayonnaise 150 grams

• Number of servings: 6
• Preparation time: 10 minutes
• Cooking time: 15 minutes

How to make mayonnaise sauce for Caesar salad

The bright sour-salty taste of the famous American snack is achieved mainly thanks to the dressing. The seasonings included in its composition are harmoniously combined thanks to the fatty mayonnaise base.

The cooking procedure is as follows:

1. Garlic needs to be ground with salt. Add the anchovy and mash well again.
2. Combine garlic-anchovy paste with lemon juice, mustard and Worcestershire, mix thoroughly. Instead of Worcestershire, you can use a mixture of balsamic vinegar and soy sauce in equal proportions.
3. Finely grate the Parmesan and add to the mixture.
4. Pour in mayonnaise, pepper and stir until a homogeneous mass is formed.

The resulting sauce can be seasoned not only with Caesar, but also with any salads made from fresh vegetables. It is used as a layer for panini-type sandwiches and an addition to grilled vegetables and meat.

Green mayonnaise marinade

This is a traditional French dressing using fresh herbs. It has a beautiful emerald green hue. To prepare you will need:

• mayonnaise – 200 g;
• spinach – 300 g;
• natural yogurt – 100 g;
• lemon juice – 1 tsp.
• tarragon – 2 tsp.
• parsley – 2 tsp.
• chives – 2 tsp.
• salt - to taste.

From this quantity of products 400 g of sauce is obtained. You can use frozen spinach instead of fresh spinach, and fresh basil instead of tarragon.

Procedure:

1. Place the herbs and chives in a pan of boiling water for 5 minutes. Remove, cool and grind into a paste.
2. Boil the spinach for 5 minutes, place in a sieve, and squeeze.
3. Place the spinach in a bowl and mash until pureed.
4. Pour in mayonnaise and yogurt, mix thoroughly.
5. Add herbal paste and lemon juice. If necessary, add salt and stir again.

Green sauce cannot be stored. It is served immediately after cooking - with fried chicken, lamb, baked potatoes. In the homeland of the recipe, in France, baked pork and fish are decorated with a picturesque green dressing.

In world cooking, there are many recipes for mayonnaise sauces. Try experimenting with different ingredients and maybe you’ll come up with your own “signature” version!

In this cheat sheet you will find recipes most popular and delicious sauces with mayonnaise which are easy cook it yourself at home even for an inexperienced housewife.

Tatar sauce. Add salt, black pepper, mustard, finely chopped pickles (gherkins), 1 chopped hard-boiled egg (or just the white) and a pinch of granulated sugar to the mayonnaise to taste. Finally, gradually add a few teaspoons of cold water. If the sauce is not sour enough, add a little lemon juice. Such sauce with mayonnaise served with fried fish or cutlets.

Swedish sauce. Add to the mayonnaise 1-2 tablespoons of thick applesauce made from baked apples, 2 teaspoons of grated horseradish, the juice of half an orange and salt to taste. The sauce is served with roasted pork.

White wine sauce. Prepare mayonnaise from 1.5 glasses of vegetable oil, juice of 2 lemons, salt, sugar to taste and 4-5 raw yolks, add 1 glass of white wine to it and serve with sausage and fresh fish.

Sauce for salted fish. Add to the mayonnaise 2 teaspoons of mustard, 2 tablespoons of finely chopped onions, a spoonful of dill, a pinch of parsley, 1-2 finely chopped hard-boiled eggs, salt, black pepper, add sardines or pieces of salted herring (pre-bone the herring, soak in fresh milk for one hour and rinse with vinegar).

Red wine sauce. Add a glass of red wine, 1/2 tablespoon of wine vinegar or lemon juice, salt and black pepper to taste, a little sugar, 2 tablespoons of chopped onions to the mayonnaise and serve with sausages or fried sausage.

• Old beef will cook faster if you first coat it thickly with mustard and rinse it in cold water a few hours before cooking.
• The liver will acquire a new taste if you place it in fresh milk for 2-3 hours before frying.
• Schnitzels come out especially tender if you cover them with a mixture of vinegar and sunflower oil before frying and leave them for 1-2 hours.
• It will be easier to remove fish scales if you immerse the fish in hot water for a few minutes before cleaning.
• The fish will become especially tasty if you dip it in fresh milk before frying. You need to fry it in vegetable oil, rolling it in wheat flour.

Mayonnaise has many haters, but it continues to be the most common cold sauce.

Lovers of this product eat it just like that, spread on bread. Some people use it with tomatoes or cucumbers. But few people know that you can prepare a delicious mayonnaise sauce at home, which is perfect both as a salad dressing and as an addition to the main dish. There are many recipes and you can choose any of them. Everyone knows tartar sauce and aioli. Why not try cooking something more original?

The simplest and most delicious option

The easiest way is to prepare it yourself. It can be served either separately as a dressing or used as an ingredient for pasta with cheese. To prepare it you will need:

• Any quality mayonnaise.
• Sour cream.
• Garlic powder.
• Black pepper.
• Any dried herbs to taste.

Mix the ingredients in any proportion to taste. If you want to season pasta with this sauce, mix it with finely grated hard cheese and add to freshly prepared pasta.

Option with mustard

Mustard sauces can be found everywhere, and are most often served with seafood, chicken or fast food. They go especially well with French fries, successfully replacing the usual ketchup.

To do this you will need:

• 1 1/4 cups mayonnaise;
• A quarter glass of mustard (sweet);
• 1 tablespoon sweet paprika;
• 1-2 teaspoons of universal dried herb seasoning;
• 2 teaspoons grated horseradish;
• 1 teaspoon hot sauce (preferably Tabasco);
• 1 large clove of garlic, finely minced.

Mix all ingredients in a bowl. It's best to let this mayonnaise sauce sit for a few hours to allow the flavors to meld. Store strictly in the refrigerator.

Option with mustard and sour cream

This mayonnaise is universal and includes many ingredients. Thanks to this bouquet of flavors, it is suitable for everything - burgers and fried chicken, as well as salads. You can also add more or less of each ingredient based on your personal tastes.

This sauce is especially easy to make if you have leftover buttermilk from baking or making pancakes. Buttermilk replaces sour cream in this recipe. Everything else is simply added to taste. If desired, you can top the dish with finely grated blue cheese.

Ingredients for the classic recipe:

• 1 tbsp. sour cream or Greek yogurt;
• half a glass of mayonnaise;
• 1/8 teaspoon paprika;
• 1/4 teaspoon mustard powder;
• 1 teaspoon lemon juice;
• 1/2 spoon of tea salt;
• 1/8 teaspoon black pepper;
• 1 tablespoon finely chopped fresh parsley;
• 1 teaspoon chopped fresh green onions;
• 1/4 teaspoon dried dill (or teaspoon chopped fresh).

In a medium bowl, stir sour cream and mayonnaise until smooth. Add other ingredients, adjusting amounts to suit your taste. Ready mayonnaise sauce should be stored in the refrigerator.

Option for French fries

Few people eat French fries or hamburgers without full-flavored sauce. Most fast food lovers limit themselves to mixing equal parts of ketchup and mayonnaise, without thinking about coming up with a more interesting combination of flavors.

Original mayonnaise sauce for potatoes includes the following ingredients:

• 1/4 cup mayonnaise;
• 2 tablespoons of ketchup;
• 1 teaspoon balsamic vinegar;
• 1/2 teaspoon ground black pepper;
• 1/2 teaspoon sea salt.

In a small bowl, mix all ingredients. Adjust their proportions to taste as needed. The finished product can be stored in a closed container for 3 days (in the refrigerator).

Classic or tartare option

Mayonnaise, pickles and lemon juice are all you need to create a homemade sauce that's perfect for adding a savory flavor to all your favorite fish recipes.

Simply mix the following products:

• 1 glass;
• 1/4 cup sweet cucumber pickle;
• 2 tablespoons fresh lemon juice.

Garlic or aioli option

This product is somewhat different from the above in that it is advisable to prepare it from scratch rather than using store-bought mayonnaise. Otherwise, the taste of the finished sauce will not be as rich. Take the following products:

• 2 garlic cloves, crushed;
• 1 teaspoon sea salt;
• 2 egg yolks;
• 1 cup olive oil;
• 1 tablespoon lemon juice;
• 2 teaspoons whole grain mustard;
• 1 tablespoon of water.

Pulse the garlic, salt and egg yolks in the small bowl of a food processor until the mixture is smooth. With the unit running, slowly add the oil through a straw and beat until a thick mayonnaise forms. Place the resulting product in a bowl.

Mix lemon juice and mustard and pour the mixture into the mayonnaise. Add water to taste. Cover the surface of the bowl with the sauce with plastic wrap and place in the refrigerator until ready to serve.