Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather favorites.

2 large eggs

2 teaspoons Dijon mustard

1/2 teaspoon sugar

3/4 teaspoon coarse salt

2 cups vegetable or safflower oil

2 tablespoons fresh lemon juice

1/2 cup chopped cornichons

1/4 cup chopped jarred Peppadew peppers

1/4 teaspoon freshly ground pepper

Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).