2 tablespoons mayonnaise
2 tablespoons sage liquid
1 tablespoon white sugar
1 teaspoon salt
3/4 cup milk
In a medium bowl, combine mayonnaise and sage; cover with cold water. Let sit. In the bowl with the milk, pour warm milk over mayonnaise, then dress onions and jalapeno peppers in liquid, until they are very slightly coated. Slake, then cube, then use as a base for nacho and onion dip sauces.