Homemade sauces: Caesar, tonnato, mayonnaise, quick hummus and hollandaise

Article updated on 3 September 2026: I added a quick homemade hollandaise sauce; see below.

I have put together the recipes of several of the most popular sauces in one article, so that both you and I have them conveniently “at hand”. All of them share the same production method and the fact that it takes almost nothing to make – you just need to follow the proportions and know a few tips.

If you are worried about the fact that store-bought products are full of hidden ingredients (added sugar, preservatives, thickeners or low-quality fats), this production method will be a real lifesaver. When you make your own sauce, you have 100% control over everything that goes on your plate. Plus, even thick, traditionally “heavy” mayo sauces can be healthier—like those made with avocados, Greek yogurt, or hard-boiled eggs!

The big production secret: a jar and a hand blender

Until I saw this method, I used a whisk to slowly drizzle the oil into the base of the sauce, fearing it would “shrink” or that the oil wouldn’t combine with the other ingredients. It goes without saying that when the process seems difficult and there is still the slightest possibility of failure, you start to avoid production.

Therefore, this quick method is a complete salvation! All you need is a narrow, tall container (the simplest jar is ideal) and a hand blender. immersion blender). This way you can make traditional mayonnaise, Caesar dressing, aioli, other mayonnaise sauces and even hummus.

A few more rules to make the sauce work the first time

1. Uniform (room) temperature

This is the most important rule when making emulsions with raw egg. The egg, oil and lemon juice should be at room temperature. If you take the egg straight from the fridge and the oil from the cupboard, the fat and liquid just won’t combine.

• Tip: If you are in a hurry, soak a cold egg in a glass of warm (not hot!) water for a few minutes.

2. A narrow and tall vessel

Do not use a wide bowl. Choose a tall jar or mixing bowl with a bottom just slightly wider than the head of your hand blender. This allows the blender to catch all the liquid ingredients at once and start the emulsification process.

3. Layering and correct technique

• Progress: The liquid ingredients (egg, juice/vinegar), mustard and spices always go to the bottom, and the oil is poured on top.
• Whipping: Lower the blender all the way to the bottom, put it close to the egg and turn on the maximum speed. Do not lift the blender for the first 5-10 seconds! When you see a thick, white emulsion forming at the bottom, slowly and steadily lift the blender up until it mixes in all the oil.

4. Ideal sauce proportions

• For the traditional mayonnaise emulsion: 1 egg requires about 100-150 ml of oil.
• For the classic dressing (Vinaigrette): 1 part acid (lemon juice or vinegar) and 3 parts oil (1:3).
• Consistency adjustment: If the sauce is too thick – do not add more oil (it will thicken even more). Fill it up 1-2 tablespoons of room temperature water or lemon juice and blend again.

5. Choosing the right oil

Choose for mayonnaise and mild sauces neutral flavored oil: avocado oil is perfect (it has a neutral taste and is healthier) and olive oil with a very mild taste (light olive oil or suave). Rapeseed or refined sunflower oil is suitable because of its neutral taste, but is less favorable for health. Extra virgin olive oil (EVOO) can add bitterness when whisked, so this mayo won’t have that real flavor.

Mustard is a natural emulsifier

Even if you don’t like the taste of mustard, throw in at least a teaspoon. The compounds in the mustard help stabilize the oil-liquid interface so the sauce doesn’t flake. In addition, it is mustard that gives mayonnaise that specific taste of mayonnaise. Choose finely ground Dijon mustard. Mustard powder can also be added, especially when making alternative mayonnaise sauces with boiled eggs.

What should I do if the sauce does separate (“shrink”)?

Do not throw away the products! Pour into a clean glass 1 tablespoon of warm water or whisk 1 fresh egg yolk, place the blender in the bottom and slowly, in small amounts, pour the failed sauce back – the mass will combine and become creamy.

1. Homemade Caesar dressing in 20 seconds

Creamy, savory and made in one jar!

Ingredients:

• 1 pc. egg (room temperature)
• 1 teaspoon a teaspoon Dijon mustard
• 1 tbsp. a spoon lemon juice
• 150 ml mild olive, avocado or other neutral oil
• 1 small slice garlic
• 1-2 pcs. anchovy fillet
• A pinch salt and black pepper
• 2 tbsp. spoons finely grated parmesan cheese
• (A splash of water) – if you want a more liquid consistency

Production:

1. Put the egg, mustard, lemon juice, garlic, anchovies, salt, pepper in a tall jar and cover with oil.
2. Place the hand blender at the very bottom and beat without stirring until a thick mass forms at the bottom.
3. Slowly raise the blender until all the oil is blended.
4. Turn off the blender, add the Parmesan cheese and mix it in with a spoon. If the sauce is too thick, add a splash of water and mix.

2. Variations of mayonnaise: from classic to “Without fear”

You can easily make any of the following homemade mayonnaise using the same production method:

Traditional homemade mayonnaise

Quick Classic:

• 1 raw egg
• 1st century sh. mustard
• pinch salt
• 1st century sh. lemon juice/vinegar
• 100 ml oil.

Mayonnaise with boiled eggs (“Without fear”)

For those who avoid raw eggs:

• 2 hard-boiled eggs
• 1st century sh. mustard
• pinch salt
• 1st century sh. lemon juice/vinegar
• 100 ml of oil (and a splash of water to adjust the thickness).

Mix everything until a velvety mass.

Light mayonnaise for those counting calories (~25 kcal per tablespoon)

• 3 hard-boiled eggs
• 1 tbsp olive oil
• ½ c. sh. lemon juice/vinegar
• 1st century sh. mustard
• 100 ml water, salt and pepper.

Creamy avocado and yogurt mayonnaise

A healthier choice, great as a side dish for fish or vegetables:

• 1 ripe avocado
• 1 hard-boiled egg
• 100 ml natural Greek yogurt
• ½ lemons juice
• 1st century sh. mustard
• 3 years sh. extra virgin olive oil, salt.

Cottage cheese mayonnaise

A healthier option, high in protein, low in fat, suitable for dressing sandwiches or salads:

• 2 hard-boiled eggs
• 200 gr cottage cheese
• ½ lemons juice
• 1st century sh. mustard
• 1 clove of garlic
• 3 years sh. mild olive oil, salt.

3. Instant hummus in a jar (with hand blender)

Simple hummus can be prepared using the same principle of one jar and a hand blender. Maybe not quite a sauce, but since the cooking principle is the same, here is the recipe!

Ingredients:

• 120 gr cooked or canned chickpeas
• 40 g tahini (sesame paste)
• 40 g aquafaba (liquid from a can of chickpeas) or very cold water
• 10 g (about 1 tbsp.) lemon juice
• 10-15 g (about 1 tablespoon) olive oil
• 1 small clove of garlic
• ½ century sh. fine salt

Production:

1. Place all ingredients in a tall jar or mixing bowl.
2. Insert the hand blender all the way to the bottom and blend until completely smooth, fluffy and creamy.

4. Classic Italian Tonnato sauce

This tuna, hard-boiled egg and caper sauce is a true Italian classic that goes wonderfully with meat, boiled potatoes or crusty bread.

Ingredients:

•  1 can (~160g total weight / ~110g drained) tuna in its own juice or olive oil
•  2 pcs. (~100-110g) hard boiled eggs
•  1 tbsp. spoon (~15 g) capers
•  1 tbsp. spoon (~15 g) freshly squeezed lemon juice
•  50-60 g extra virgin or extra virgin olive oil
•  1/4 tsp. teaspoon (~2 g) salt and black pepper
•  (Sprinkler to adjust the consistency of cold boiled water)

Production:

1. In a tall jar, put hard-boiled eggs, drained tuna (if it is in olive oil – add all the oil), capers, lemon juice, salt and pepper.

2. Insert the hand blender into the bottom and blend everything until a velvety smooth mass. If using tuna in your juice, add olive oil a little at a time while whisking.

3. If the sauce seems too thick, add a teaspoon of cold water and blend again.

5. Quick Homemade Hollandaise in a Jar

In the same way, you can also prepare homemade hollandaise in a jar with a hand blender [tarti olandez] the sauce.

Ingredients:

• 2 egg yolks, room temperature
• 2 tsp lemon juice or delicious vinegar
• 100 gr melted butter
• fine salt to taste

Production:

1. Melt the butter, I put it in the microwave for a minute or a half. Cool it, it should be around 60C, in no way boiling, because you will get scrambled eggs.
2. Put the egg yolks and lemon juice in a tall jar or mixer bowl, add salt and mix lightly.
3. Insert the hand blender all the way to the bottom and pour in the warm, melted butter. At the same time, rub until you get a completely smooth, fluffy and creamy mass.

Homemade sauces without preservatives can be stored in a sealed jar in the refrigerator 3-4 days. Mayonnaise sauces with boiled eggs are even recommended to be kept overnight in the refrigerator after making them to allow the flavors to bond, but I suggest making the others at the same time – it’s so easy!

And here I described how I make it simple and very tasty tzadziki sauce, turn up.