The addition of onion, water and egg to the beef makes for a very juicy burger. Top it off with one of the Aiolis or a simple dollop of mustard and mayonnaise.
Consider this iconic French sauce the sassier, more assertive older sister to mayonnaise. It's heavily flavoured with garlic, and it makes an awesome accompaniment to fish, seafood, grilled vegetables and french fries.
Serve the sandwiches for dinner, reserving some of the pork and mayonnaise mixture for your child's lunch the next day. Assemble the sandwich in the morning. It's just as yummy when the pork is cold.
Our Creamy Herb & Feta Spread is inspired by the famous Green Goddess Salad Dressing. Here, we swapped mayonnaise for Greek yogurt and added feta cheese to make it the perfect consistency for spreading on sandwiches.
This elegant turkey is served with a creamy French-style aioli. If you'd rather not use uncooked egg yolks in the sauce, see our recipe for Herbed Mayonnaise. Save any leftover aioli to spread on turkey sandwiches.
Finely chopped mushrooms are essential for this vegetarian burger, so a food processor is the ideal effort-saving appliance. Top the burgers with Fresh Herb Mayonnaise, lettuce and tomato slices or with Golden Onions and serve on whole wheat kaiser rolls.
This lightened-up potato salad is dressed with a flavourful mustard-based vinaigrette instead of mayonnaise. Mixed with flaked salmon and topped with eggs, it's wonderful warm but just as good as a cold lunch the next day.
If you have a side burner on the barbecue, you can cook your eggs at the same time as grilling the bacon and toasting the buns. Honey mustard or a Dijon mayonnaise combo is a delicious addition to the toasted bun.
