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Here is a really simple recipe for one of my favourite kinds of salad dressing. A rich, creamy, sweet, and tangy honey mustard, which is amazing on vegetables and as a dip for chicken tenders takes minutes, or maybe even just seconds to make.

This recipe will yield about one cup of honey mustard dressing. It will last approximately three weeks in the refrigerator and is easily scalable, so you can make as much or as little as you need!

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Sure, you can buy your mayonnaise in a big jar, but homemade mayo is a real treat. It’s so fresh and, while mayonnaise is mostly oil, it can be considered slightly healthier when made fresh, due to the fact that you get to use fresh ingredients. It will not contain preservatives which is always nice, though that means you will have to use it up in a few days. You can also choose your oil, which may seem like a small thing, but different oils have different properties and some people prefer certain oils. The taste of this mayonnaise is surprisingly close to that of major brands. If you didn’t know it was a batch of homemade mayo, and you tasted it, you would probably think that it is just Hellmann’s or Kraft. Still, I don’t know if it is just psychological but it seems to me to have just an extra little… something. It may just be because I make it myself and I know it is fresh, or maybe it is that little bit of love that all homemade foods possess. Whatever it is, I love to make it because when i do, I enjoy it more.

Making mayonnaise is extremely similar to making hollandaise sauce. Both sauces have a bad reputation of being difficult to make, and/or scary to make at home from scratch. I think that both sauces are incredibly easy to make and most of the fear, besides fear of difficulty, is that most people think that you have to use raw egg yolk. Raw egg yolks can be use to make either sauce, but in both cases, I cook the egg yolks. Therefor, have no fear, this recipe is safe and easy!

The recipe will yield about a cup and a half of mayonnaise, and it will last about a week in the refrigerator. So make this full batch if you intend on making a recipe, such as egg or potato salad in the next couple of days. Make half a batch if all you want is a little mayo to spread on sandwiches.

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My mother calls it gravy. Yes, I come from a “gravy” family.  I cannot go along with this tradition. It is sauce to me. Gravy is pan drippings or stock thickened with a roux. Sauces are made from a wide variety of ingredients, fruits being one option. Sorry, Mom.

Though we disagree on the name, we agree about everything else on the subject of tomato sauce. When I was learning how to cook this was one of the first things I wanted to learn how to make. I, and everyone else who ever tasted it, always admired my Mom’s, really the family’s, amazing tomato sauce. What a nice surprise it was, to learn how easy it is to make. The secret is mainly in the technique, which is mostly about patience, and quality of the ingredients, rather than quantity of them. The simplicity is partly what makes it so special. It’s all about enhancing the flavour of the tomatoes by complimenting them with ingredients that support, and do not overpower their flavour, and simmering the sauce for a long long time. Yes, we are those people who believe that a worthy sauce has to age into its full potential. There are those who think that a wonderful sauce can be made within an hour. This has never been proven to me. A quick sauce in my opinion is simply flat.  Not only should a sauce be simmered for hours, but it should be chilled and allowed to sit in the refrigerator for at least 8 hours, then be brought back up to heat before serving. It is only after this rest that all of the flavours truly combine. So when you decide to make this sauce, start the day before you intend to eat it.

I am not really sure how many servings this recipe makes. How do you measure a serving of sauce? Some people like a lot and some people only use a little. I like a lot of sauce and I suppose I could serve up around 10 good sized plates of pasta with a generous amount of sauce on it with this recipe, but this is only a rough guess. Even if you are cooking only for yourself or a couple of people, this is the smallest batch of sauce you should ever make. It freezes well and has lots of uses so even if you do not think you can eat it all within a couple of days you can always freeze it for later.