Route 66 Sauce

• 1/2 cup Basic Mayonnaise
• 2 tbsp Homemade Ketchup
• 1 tbsp Homemade Pickle Relish
• 1 tbsp finely chopped shallot

To Make:

1. Combine all ingredients in a bowl, chill until needed.

Lemon Mayonnaise

• 1/4 cup Basic Mayonnaise
• finely grated zest of 1 lemon
• 1 tsp fresh lemon juice
• 1 tsp prepared horseradish
• 1/8 tsp kosher or sea salt

To Make:

1. Combine all ingredients in a bowl and gently mix.

2. Chill in the refrigerator for 30 minutes.

Olive Mayonnaise

Makes 100ml

• 100ml Basic Mayonnaise
• 2 tbsp pitted and finely chopped black olives
• 1 tsp capers, washed and chopped
• 1 small garlic clove, crushed

To Make:

Add all ingredients to a bowl, and mix gently

Chilli Mayonnaise

• 1 tsp deseeded and very finly chopped red or green chili pepper

To Make:

1. Add chili to the Basic Mayonnaise and stir.

Lettuce Mayonnaise

• 60ml Basic Mayonnaise
• 75g Shredded iceberg lettuce
• 1 Small onion, chopped
• 1/2 tsp mustard
• 50g Dill pickles, finely chopped

To Make:

1. Combine all ingredients in a bowl. Chill until needed

Classic All-American Burger

Makes 4 Burgers

• 800g Good quality minced beef, chilled
• 1 onion, finely chopped
• Salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 8 slices American style or sharp cheddar cheese
• 75g iceburg lettuce, shredded
• 2 beef tomatoes, thickly sliced
• 1 onion, sliced

Toppings:

• 4 Burger Buns, split
• 30ml Mild American mustard
• 60ml Basic Mayonnaise
• 2 Sweet dill pickles, sliced
• Simple tomato ketchup

To Make:

1. Mix the meat and the chopped onion in a large bowl, season with salt and plenty of pepper and chill for 1 hour

2.Using hands, shape into 4 evenly sized burgers. Using thumb make small depression in center of each burger.

3. Heat a char-grill or pan-grill until smoking hot.

4. Brush the burgers liberally all over with the oil, place on the grill and cook 3-4 minutes on each side until cooked and slightly charred all over.

5. Cover the burgers with cheese slices (2 per burger) and wait until melted.

6. Toast the buns. Cover the bottom bun with mustard, the top with Basic Mayonnaise.

7. Top the bottom bun with shredded lettuce, followed by burger, then by the onion and tomato slices. Finally top with sliced dill pickles and replace top bun.

8. Serve with the Ultimate Fries and lots of Simple Tomato Ketchup.

Aioli Sauce

To 100ml of the Basic Mayonnaise sauce, add:

2 Large garlic cloves, crushed to the mustard, egg and vinegar at the beginning of The Basic Recipe.

Basic Mayonnaise

Makes 300ml

• 3 egg yokes
• 1tsp Dijon mustard
• 1 tsp white wine vinegar
• salt and freshly ground black pepper
• 250ml vegetable or salad (non scented) oil
• 2 tsp lemon juice

To Make:

1. Place the egg yokes, mustard and vinegar in a bowl, add a little salt and pepper.

2. Place the bowl on a wet cloth on a vlat surface. This will help keep the bowl steady as you add the oil.

3. Slowly whisk in the oil, pouring it in a fine steady stream from a jug or ladle.

4. Whisk continuously until the mayonnaise begins to thicken; by the time all the oil has been added the mayonnaise will be thick in texture.

5. Add the lemon juice and adjust the seasoning to personal taste.

6 Mayonnaise will keep 4-5 days if covered in the refrigerator.