Tyler Kord of No. 7 Sub is a mayonnaise fiend, but not just because of the taste: "It's that creamy, coat-your-tongue texture people love" – something he also achieves, brilliantly, with spreadable vegetables. Kord suggests cooking onions and garlic in a generous knuckle of butter over low heat until they're very soft, then pureeing them into a silky, savory sauce. Try the same with carrots, cauliflower, or pretty much any vegetable you like. (With heartier veggies, add a little water to help them steam, and cook until the water's all gone.) Season with enough salt to make the flavors pop, and start slathering.
Credit: Photograph by Nick Ferrari
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
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