Save Recipe Print
15 min
15 min
6 to 8 servings



In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use.

Dips away!


Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Tartar Sauce

Recipe courtesy of Ina Garten

Tartar Sauce

Recipe courtesy of Neptune's Net

Salmon Cakes with Artichoke Tartar Sauce

Recipe courtesy of Katie Lee

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Alfredo Sauce

Recipe courtesy of Ree Drummond

Marinara Sauce

Recipe courtesy of Ina Garten

Teriyaki Sauce

Recipe courtesy of Majerle's Sports Grill

Pizza Sauce

Recipe courtesy of Ree Drummond

Marsala Sauce

Recipe courtesy of Drury Lane Theatre and Conference Center

Browse Reviews By Keyword

          Latest Stories