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.
Nutrition Facts : Calories 1989 kcal, Sugar 56 g, Sodium 4869 mg, Fat 183 g, SaturatedFat 28 g, Carbohydrate 80 g, Fiber 8 g, Protein 18 g, Cholesterol 82 mg, TransFat 1 g, UnsaturatedFat 151 g, ServingSize 1 serving
QUICK DUMPLING DIPPING SAUCE
Keep a bag of frozen dumplings on hand and mix our tasty dipping sauce while you heat them -- they make fine hors d'oeuvres for last-minute holiday visitors, or a light, easy dinner with steamed vegetables or rice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield This quantity for a dozen dumplings.
Number Of Ingredients 5
Steps:
- Prepare the dumplings according to package instructions.
- Stir the ingredients together in a small bowl, and serve sauce alongside the dumplings.
DIPPING SAUCE
Steps:
- Mix all ingredients together until well blended.
DIPPING SAUCE
Dipping sauce for a fried onion.
Provided by jodi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 0.9 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.1 g, Sodium 117.7 mg, Sugar 0.5 g
THE BEST DIPPING SAUCE
This is absolutely the best dipping sauce for wontons (or other similar yummies). Double the recipe (at least) if you're having a party or a crowd over to watch the big game.
Provided by Lennie
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl with a whisk.
- Serve immediately as a dipping sauce for wontons (steamed or deep-fried) or spring rolls, or refrigerate until needed.
- Note: if you can't find the chili oil, a good substitute is 1/2 tsp vegetable oil and a goodly pinch of dried red pepper flakes or cayenne pepper.
DIPPING SAUCE
An intense & delicious dipping sauce for wings, ribs, spring rolls, egg rolls, shrimp or anything that I havent tried yet !
Provided by Captain_67
Categories Sauces
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop garlic, green onion & chilli.
- Combine ingredients.
- Place in shot glass or small bowl.
- Rest for 1 hour to intensify.
Nutrition Facts : Calories 10.2, Fat 0.1, Sodium 506.5, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 1.2
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.
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