2 Sauces For Basting Or Dipping Recipes

5 DELICIOUS DIPPING SAUCE RECIPES

Steps:

• For each dipping sauce, combine the ingredients in a medium bowl and mix well until smooth.
• Refrigerate for at least 1 hour before serving.

EVERYTHING BASTING SAUCE

Steps:

• Gather the ingredients.
• Place all ingredients in a medium saucepan and bring to a rolling boil.
• Cover and allow to cool completely before applying to meat. This sauce can be used with any recipe that calls for a basting sauce .
• Enjoy!

BASIC DIPPING SAUCE

Steps:

• In a small bowl, combine the lime juice, vinegar, sugar, and water and stir to dissolve the sugar. Taste and adjust the flavors to balance the sweet and sour as needed.
• Add the fish sauce, starting out with 5 tablespoons and then adding more as your palate dictates, balancing the sour, sweet, and salty. How much fish sauce you use depends on the brand and your own taste. Aim for a light honey or amber color and a bold, forward finish. Keep in mind that this sauce is typically used to dress dishes that include unsalted ingredients like lettuce and herbs-ingredients that will need an extra flavor lift. When you're satisfied, add the chiles and garlic. (If diners are sensitive to chile heat, serve the chiles on the side.)
• Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving. It may be prepared early in the day and left at room temperature until serving.
• Sizing Up Dipping Sauce Dishes
• Small, cute dishes are good for plunging little morsels of food into sauce. But if you are dunking a bundle of food wrapped in lettuce or a hand roll, you need shallow bowls three to four inches in diameter.
• Buying and Juicing Limes
• Look for limes with smooth skins. They are juicier and easier to work with than fruits with dimpled, tough skins. Before juicing, use your palm to roll the limes back and forth on a firm work surface. This breaks down the membranes, which allows you to extract the maximum amount of juice from the fruit. Because I like pulp in my sauces, I use an old-fashioned handheld reamer for juicing. If your juicer filters out the pulp, start with a scant measurement of what is called for in a recipe, as you won't be working with the extra bulk contributed by the pulp. You can always add more juice when making final adjustments.

ISLAND WING OR DIPPING SAUCE

Steps:

• Place everything in a blender or food processor & puree.
• Pour into a med. saucepan & heat over medium heat, stirring constantly until thickened -- about 10 minutes.
• Remove from heat & let cool.
• Use as basting for wings or as a dipping sauce.

PLUM GOOD BARBECUE BASTING DIPPING SAUCE

Steps:

• Throughly chop plums in food processor then transfer into a cooking pot.
• Add all remaining ingredients except olive oil stirring between additions.
• Bring to a boil and reduce to a simmer.
• simmer on stove for 15 minute or until the onions are translucent and it reaches a good saucy consistency.
• Add the olive oil, stir and remove from heat.
• After it cools down some you can put into a bowl or clean jars and transfer it into the refrigerator.
• Will keep in fridge for up to two weeks.

SEAFOOD BUTTER SAUCE AND BASTE

Steps:

• Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling. May also be served warm as a nice dipping sauce with shrimp, crawfish, crab and lobster.

EASIEST DIPPING SAUCE

Steps:

• Mix tomato sauce and ranch dressing together in a bowl until combined.