Sauce Essentials Dipping Sauces Recipes

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SAUCE ESSENTIALS: DIPPING SAUCES



Sauce Essentials: Dipping Sauces image

These five dipping sauces are on my rotation whenever I'm working with things like chicken. In truth, I use them with chicken, pork, and even fish. And how about using them with a nice plate of veggies... Rather than post five separate recipes (life's too short), I thought I would just include all of them in one. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Other Sauces

Number Of Ingredients 38

PLAN/PURCHASE
CAJUN MAYO DIPPING SAUCE
1/4 cup(s) mayonnaise, plain variety
1 tablespoon(s) lemon juice, freshly squeezed
1/4 teaspoon(s) cayenne pepper
1/8 teaspoon(s) garlic powder
1/8 teaspoon(s) black pepper, freshly ground, or to taste
1/8 teaspoon(s) salt, kosher variety, or to taste
1/8 teaspoon(s) onion powder
1/8 teaspoon(s) dried thyme
1/8 teaspoon(s) paprika, sweet or hot, your choice
1 pinch(es) dried oregano
RASPBERRY MUSTARD DIPPING SAUCE
1 cup(s) raspberry jam (seedless)
2 tablespoon(s) dijon mustard, i prefer grey poupon
- hot sauce, to taste (i prefer frank's)
TANGY HONEY GARLIC DIPPING SAUCE
1/2 cup(s) mayonnaise (plain variety)
2 tablespoon(s) mustard, yellow variety
2 tablespoon(s) fresh clover honey
2 clove(s) baked garlic
1 tablespoon(s) apple cider vinegar
1/4 teaspoon(s) salt, kosher variety, or to taste
1/4 teaspoon(s) white pepper, freshly ground, or to taste
SPICY RED DIPPING SAUCE
1 cup(s) mayonnaise, plain variety
1/2 cup(s) ketchup, i prefer homemade
2 clove(s) baked garlic
1 tablespoon(s) worcestershire sauce
1/4 teaspoon(s) salt, kosher variety, or to taste
1/4 teaspoon(s) black pepper, freshly ground, or to taste
CAJUN DILL DIPPING SAUCE
1/4 cup(s) mayonnaise, plain variety
2 tablespoon(s) pickle relish, dill variety
1 tablespoon(s) fresh dill, chopped
1 clove(s) baked garlic
1 teaspoon(s) lemon juice, freshly squeezed
1 teaspoon(s) cajun, or creole seasoning, i prefer tony chachere's

Steps:

  • PREP/PREPARE
  • Chef's Note: In all cases, take the ingredients, and blend together, then refrigerate in a tightly sealed jar. They will last for 10 - 14 days.
  • Chef's Tip: I like to make my own mayonnaise for these dips. If you use homemade mayo, then the shelf life will only be about 5 - 7 days.
  • Chef's Tip: If you can store them in the fridge overnight before using, that will give the ingredients a chance to know one another, and they will taste even yummier the next day.
  • If you would like to make these dips more vegan then substitute the mayonnaise with Vegenaise. I use it all the time for my vegan clients.
  • Keep the faith, and keep cooking.
  • ADDITIONAL RECIPE If you have never baked you garlic, you should give it a try. Here's a recipe on how it's accomplished: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?p=4

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