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"Some people think tartar sauce is no big deal. But I've tasted some pretty darn bad versions (and I have yet to try a store-bought version that tastes good), so here's my favorite: my mom's recipe. The most important thing about tartar sauce, in my opinion, is that it be not at all sweet, but savory and rich instead (if you like sweet tartar..."

Ingredients: chives, dried onion flakes...

"I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!"

Ingredients: coarse salt, pepper...

"You CAN make this without using a raw egg; see directions. This classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do."

Ingredients: Dijon mustard, eggs...

"Handy recipe from "The Joy of Cooking". Much faster and more foolproof than handmade Hollandaise but paler and less flavorful. The recipe relies on the entire quantity of heated butter to cook the egg yolks so don't try to make a smaller batch."

Ingredients: egg yolks, fresh lemon juice...

"Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real *Luck of the Irish* - Mike (my cousin) brought his Lebanese heritage..."

Ingredients: corn oil, egg whites, garlic...

"I use this sauce with "I Love Salmon Loaf" and cooked asparagus. The flavor combination is perfect!"

Ingredients: eggs, salt, white pepper...

"Very elegant dish for a brunch or luncheon that's easy to prepare."

Ingredients: egg yolks, eggs, ham...

"This recipe is from Amish Cooking by Pathway Publishers. This recipe is a sweet, mild dipping mustard. Identical to Herlochers Dipping Mustard in flavor. If you live in the Ohio area, Herlochers is often available in the deli section of larger grocery stores. This is excellent for deli meat and cheese trays. Very good on smoked meat or cheese sandwiches...."

Ingredients: sweet cream, dry mustard, eggs...

"Super-easy variation on the French classic that goes great with chicken, seafood, vegetables (especially asparagus!) and of course, those sturdy pillars of Sunday brunch, Eggs Benedict and Eggs Florentine."

Ingredients: egg yolks, lemon juice, milk...

"Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse..."

Ingredients: dry mustard, egg yolks, pastis...

"This garlic-laden mayo is a sauce for people who take to garlic. Use as a sauce or dip for a whole host of cooked and raw vegies, greens, hard cooked eggs and seafood. As an appetizer spread for bread"

Ingredients: egg yolks, lemon juice...

"Just made to be eaten with a garlicy leg of lamb."

Ingredients: fresh ground black pepper, eggs...

"Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, but delicious in fish stews, soups, fresh vegetables and roasted vegetables."

Ingredients: egg yolks, fresh lemon juice...

"Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as "a simple but satisfyingly pungent Greek "super-aioli" which goes well as a relish with rich food", this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according..."

Ingredients: fresh ground black pepper, eggs...