Make your mayo better — stir in all kinds of sauces, salsas, chutneys
Those crafty French. Them and their crazy mother sauces. Bechamel, veloute and so on. Remember them? They're the sauces you'd never serve because they are considered bland and incomplete on their own.
Like crackers.
Or Sonny Bono. (What, too soon?)
The idea is that, by taking one of these relatively plain mother sauces, you can add other ingredients and turn it into literally bajillions of other sauces.
(And, "No," is the answer to your eye-rolling query: I never get tired of that "literally bajillions" joke.)
Today, we'll apply that approach
