I make my own mayonnaise and add adobo seasoning for a great salad dressing.

http://www.nwedible.com/2013/02/magically-fast-and-easy-homemade-mayonnaise.html

I was looking for the original recipe I used, this one is close. I simple use one egg, one cup olive oil, a squirt of lemon juice, teaspoon Dijon mustard. The immersion blender is the KEY. I bought it specifically for mayo as I had tried the pour oil in slowly technique and that wasn't working for me.

I haven't used store bought since.

A rich, velvety, and very elegant French sauce that goes with any meat, fish or vegetable. Really awesome on poached eggs! If you don't know what to do with the vinegar left over from your capers, use it in this recipe.

Hollandaise Sauce

1 egg yolk
2 tablespoons clarified butter, in liquid form (i.e. Slightly heated)
1 teaspoon of lemon juice or light coloured vinegar (plain vinegar, white wine vinegar, apple cider, or caper vinegar)
Salt

In a bowl, preferably stainless steel, whisk egg yolk with lemon juice or vinegar, using a wire whisk. Then continuing with whisking the egg, add clarified butter by one teaspoon at a time, whisking in between intervals until you get a stiff emulsion before you add the next teaspoon of clarified butter. The mixture will turn from deep orange egg yolk colour to a light pastel yellow, and the final emulsion should have the consistency of mayonnaise. Add a pinch of salt at the end, and taste the sauce to see if you need to add more lemon juice or vinegar or salt to your desired taste level. You can also add a bit of water if you want a runnier or looser sauce. This recipe of one egg yolk makes a serving portion for one person, multiply recipe for as many servings you need.