With a little imagination, mayonnaise can be one of the most versatile sauces at the cook's disposal. The possibilities are limitless. Sitting patiently in the refrigerator door is a miracle waiting to happen.

• Add a bit of lemon juice and crushed garlic and you have a quick aioli to go with crudites or to spread on crusty bread with grilled summer vegetables.

• Add chopped capers or cornichons, some minced shallot, and a squeeze of lemon juice to make an elegant tartar sauce for lightly fried fish.

• Stir in any spice blend for an instant dipping sauce: curry powder, Cajun spices, or your own personal blend.

source: Top Chef the Cookbook

tags: vegetarian