I will not "roll a barrel" into mayonnaise and ask how you eat it, but, at the same time, agitate to replace mayonnaise with sour cream or yogurt. I'll just write - well, boring, boring when there is mayonnaise everywhere and in everything.
No wonder mankind has invented a lot of sauces, they are not at all in order to decorate cookbooks with their recipes, they were invented, so that food becomes tasty - once, and varied - twice. Even the most primitive boiled meat, if served on the table with different seasonings and sauces, seems remarkably tasty and, most importantly, a new dish every time.
What can we say about other products?
I know, now they will tell me - all these sauces of yours have to be cooked longer than the dinner itself.
But in fact, there are quick (literally instant) mixtures that will not take a lot of time, and they taste great.
Let's go briefly?
For meat (and salads with meat)
Add a couple of tablespoons of horseradish to a glass of thick good sour cream (if there is no fresh one, then you can canned it, but without beet juice and grated, and not turned into porridge), a spoonful of mustard (for those who like a softer taste - Dijon), crush a couple of cloves of garlic, salt - on taste.
For vegetables in any form, preferably steamed or boiled
However, this sauce will go well with meat and fish, even if it does not have a very pronounced fishy taste, and still sounds very good in potato salads.
For a glass of sour cream - a couple of sprigs of mint, a couple of tablespoons of olive oil and, if you like sour, a little lemon juice. Salt, of course, if you want - pepper it, punch it in a blender so that sour cream and mint become one, so to speak. Then the third cucumber, squeeze the juice a little (otherwise it will turn out too liquid), and stir with sour cream.
I recommend trying with young potatoes - the taste is very interesting.
Dill curd sauce
Also suitable for almost everything. It is just as simple to prepare - beat 200 grams of cottage cheese with a couple of tablespoons of sour cream, drive in the yolk of one egg, salt, pepper and stir in a bunch of finely chopped dill.
Important: after cooking, all these sauces need to be kept in the refrigerator for about fifteen minutes - this is one, and two - they cannot be stored, they must be eaten on the same day as they were prepared.
Bon Appetit!