FROM NOW ON, YOU MAKE THESE SAUCES EASY PEASY YOURSELF

We have a number of mayonnaise addicts in the editorial team. Salmon sandwich? Mayo. Old cheese cracker? Mayo. Rice cake avocado? Mayo. ‘But mayonnaise is also delicious on everything?’ says Renske. Soon she will move to Japan, where the first mayonnaise restaurant will open. Until then, she can get started with my recipe. Start with a big clean-up in your kitchen cupboard. From now on, you will make all your table sauces yourself. Delicious, easy, and much healthier.

Mayonnaise

– 2 eggs at room temperature

– 2 tbsp Dijon mustard

– 1 tsp salt

– 1 tsp maple syrup

– juice of a lemon

– 250 ml peanut oil

– 25 ml good extra virgin olive oil
1. Separate the eggs. The egg whites will not be used.

2. In a bowl, mix the egg yolks with the mustard, salt, lemon, and water.

3. Gradually pour in the peanut oil while stirring with a whisk; at the very end, add the olive oil.

4. Whisk until all the oil is absorbed and you have a thick, creamy mayonnaise.

5. If you like a slightly sweeter mayo, add 1 teaspoon of maple syrup.

6. Season to taste with pepper, salt, and possibly some extra vinegar or lemon juice.
Vary by adding, for example, a tablespoon of pesto, a few garlic cloves, or some fresh truffle.

Ketchup

1 tbsp olive oil

2 finely chopped onions

2 crushed garlic cloves

1 kilo tomatoes, peeled and chopped

250 ml red wine vinegar

80 grams of coconut blossom sugar

1 tsp mustard powder

1 tsp salt

1 bay leaf

5 cloves

1 cinnamon stick

1 small dried red chili
1. Place the bay leaf, cinnamon, chili pepper, and cloves in a spice bag or a piece of cheesecloth and tie it together.

2. Heat the olive oil in a pan and sauté the onions and garlic until golden brown over medium heat.

3. Add the vinegar, sugar, mustard, salt, and tomatoes and mix everything together.

4. Add the spice bundle and let it simmer on low heat for 40 minutes.

5. Puree the tomato mixture in a blender or with an immersion blender.

6. Strain the sauce through a sieve and catch it in a clean pot.

7. Put the sauce back on low heat and let it simmer gently for 30 to 40 minutes until the sauce thickens a bit.

8. Store the ketchup in jars in the refrigerator.

Chili sauce

2 tbsp olive oil

4 cloves of garlic

3 red chilies

200 ml rice vinegar

200 ml honey

piece of ginger root (about 5 cm)

pinch of salt
1. Finely chop the garlic and slice the chilies into rings. I personally like it spicy, so I also add the seeds. Prefer it a bit less spicy? Then leave them out.

2. Heat a spoonful of oil in a frying pan and add the garlic. Keep it moving with a wooden spoon so the garlic doesn't burn.

3. Add the chilies along with the vinegar, honey, grated ginger root, and salt.

4. Bring the mixture to a boil and let it reduce until the sauce becomes syrupy.

5. Divide the sauce into jars or bottles and store them in the refrigerator.