In a medium bowl combine 1 cup mayonnaise, 1/2 cup ketchup, 2 tbs yellow mustard and 1 tbs Dijon mustard. Whisk until smooth. Add 2 tsp honey, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar and 1 tsp hot sauce. Sprinkle in 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or heat to preference. Transfer to a squeeze bottle or airtight container and refrigerate at least 30 minutes so flavors meld. Keeps 5–7 days refrigerated.

Herb & Tangy Sauces

Herbed Yogurt Sauce (makes ~1 1/4 cups)

In a bowl combine 1 cup Greek yogurt and 1/4 cup sour cream until smooth. Add 2 tbs chopped parsley, 1 tbs chopped chives, 1 tbs fresh dill (or 1 tbs dried), 1 tbs chopped capers and 1 tsp lemon juice. Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix well and taste; add additional lemon juice or salt if needed. Chill at least 20 minutes for flavors to develop. Use as a cool sandwich spread or dip for potatoes. Keeps 3–4 days refrigerated.

Spicy & Smoky Sauces

Chipotle Smoky Sauce (makes ~1/3 cup)

In a small bowl whisk together 1/4 cup smoky BBQ sauce and 1 tsp minced chipotle in adobo. Stir in 1 tsp honey, 1/2 tsp apple cider vinegar and 1 tsp olive oil to smooth the texture and brighten flavor. Adjust heat by adding more chipotle if desired. Use as a bold sandwich spread or dipping sauce for fries. Refrigerate up to 1 week.

Garlic & Herb Butter (for potatoes)

Compound Garlic Herb Butter (makes ~3/4 cup)

Place 1/2 cup softened unsalted butter in a bowl. Add 2 tsp minced garlic, 1 tbs chopped fresh parsley and 1/2 tsp lemon zest. Season with 1/4 tsp salt and 1/8 tsp black pepper. Mix thoroughly with a fork until uniform. Transfer to plastic wrap, shape into a log if desired, and chill to firm. For served potatoes, melt spoonfuls over hot fries or baked potatoes; or spread on warm sandwich bread. Keeps 7–10 days refrigerated or 3 months frozen.