Training Table Dipping Sauce Recipes

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5 DELICIOUS DIPPING SAUCE RECIPES



5 Delicious Dipping Sauce Recipes image

5 easy and delicious dipping sauce recipes for every palate! Incredibly versatile, these easy sauces pair with pretty much anything dippable: steak fries, chicken nuggets, you name it!

Provided by Shinee

Categories     Appetizer     Snack

Time 10m

Number Of Ingredients 21

¼ cup mayo
2 tablespoons prepared horseradish
¼ teaspoon smoked paprika
¼ cup yellow mustard
2 tablespoons dijon mustard
2 tablespoons mayo
2 tablespoons honey
½ teaspoon grated garlic
¼ teaspoon salt
¼ cup tahini
2 tablespoons fresh lemon juice
1 garlic clove (grated)
½ teaspoon coarse kosher salt
¼ teaspoon ground cumin
2 tablespoons or more ice-cold water
¼ cup ketchup
½ tablespoon Worcestershire sauce
½ teaspoon Sriracha (or to taste)
½ cup mayo
1 small garlic cloves (grated)
½ tablespoon lemon juice

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

DIPPING SAUCE



Dipping Sauce image

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

½ cup mayonnaise
2 teaspoons ketchup
2 tablespoons prepared horseradish
¼ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon dried oregano
1 dash ground black pepper
cayenne pepper to taste

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

EASIEST DIPPING SAUCE



Easiest Dipping Sauce image

With only two ingredients, this is the easiest recipe ever! It is also so versatile--use it to dip breadsticks, mozzarella sticks, calamari, or as a substitution for pizza sauce. Serve cold or warm.

Provided by JULIE0330

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 2

½ cup tomato sauce
2 tablespoons ranch dressing

Steps:

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

Nutrition Facts : Calories 44.3 calories, Carbohydrate 2 g, Cholesterol 2 mg, Fat 3.9 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 232.3 mg, Sugar 1.5 g

DIPPING SAUCES



Dipping Sauces image

Provided by Food Network

Categories     main-dish

Time 5m

Number Of Ingredients 4

2 cups unsweetened vanilla chips
2 tablespoons vegetable oil
2 cups unsweetened carob chips
3 tablespoons vegetable oil

Steps:

  • In a double boiler melt vanilla chips and oil together and stir until smooth.
  • In a double boiler melt carob chips and oil together, stir until smooth

ULTIMATE DIPPING SAUCE



Ultimate Dipping Sauce image

Originally made this for onion rings, but it goes great with anything--fried, fish sticks, even grilled meats, shrimp, etc. The ingredients seems a little off, but combined it is excellent--slightly sweet and pretty spicy.

Provided by Amayzng30

Categories     Sauces

Time 22m

Yield 2/3-2/3 Cup

Number Of Ingredients 8

1/2 cup mayonnaise
2 tablespoons whole grain mustard
2 tablespoons yellow mustard
4 tablespoons ketchup
3 tablespoons sweet chili sauce (such as Maggi brand)
1/8 teaspoon cayenne pepper
1/2 teaspoon steak seasoning (such as McCormick's Montreal Steak)
1/8 teaspoon onion powder

Steps:

  • Combine all ingredients in a bowl and stir until well mixed.
  • If flavor seems too salty, add a touch more chili sauce.
  • Chill at least 20 minutes before serving.

Nutrition Facts : Calories 837.6, Fat 62.8, SaturatedFat 8.9, Cholesterol 45.8, Sodium 3277.7, Carbohydrate 70.1, Fiber 3.4, Sugar 32.6, Protein 7.2

CHEESE FRIES WITH ULTIMATE DIPPING SAUCE



Cheese Fries With Ultimate Dipping Sauce image

If you ever have the opportunity to eat at the Training Table in Salt Lake City, ordering their famous Cheese Fries with Ultimate Dipping Sauce is a must! There is nothing complicated about the recipe; all you need is piping hot french fries, shredded cheddar cheese, a really good hickory flavoured BBQ sauce and mayo.

Provided by Southern Polar Bear

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs idaho potatoes
peanut oil or vegetable oil
1 cup grated cheddar cheese
1/4 cup mesquite barbecue sauce (good quality)
1/4 cup mayonnaise

Steps:

  • Heat approximately 3 or 4 inches of oil in a deep fat fryer to 370 degrees F.
  • While the oil is heating, peel potatoes and cut into strips using a French fry cutter.
  • Place potato strips in ice water to remove excess starch.
  • Completely dry potato strips using paper towels.
  • Divide potatoes into two batches.
  • Fry each batch in hot oil until golden brown; approximately 5 to 6 minutes/batch.
  • While the French fries are cooking, make the Ultimate Dipping Sauce by pouring the mayonnaise on one side of a small serving bowl and the BBQ sauce on the other side of the serving bowl. DO NOT mix the mayonnaise and the BBQ sauce; mixing it with the French fries is part of the experience.
  • Remove cooked fries with a slotted spoon and place on paper towel to remove excess oil.
  • Remove paper towel from plate.
  • Sprinkle grated cheddar cheese on piping hot French fries.
  • Serve immediately, but allow the cheese to melt before serving. You may want to place under the broiler for a minute - just until the cheese melts; DO NOT let the cheese bubble and crust over!
  • Dip the cheese fries into the Ultimate Dipping Sauce making sure you get a little bit of mayonnaise and a little bit of the hickory flavoured BBQ sauce.

Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 6.7, Cholesterol 33.5, Sodium 293.5, Carbohydrate 43.5, Fiber 5, Sugar 2.9, Protein 11.8

BASIC DIPPING SAUCE



Basic Dipping Sauce image

Categories     Sauce     Side

Yield makes about 1 1/2 cups

Number Of Ingredients 7

1/3 cup fresh lime juice (2 or 3 limes)
1 tablespoon unseasoned Japanese rice vinegar (optional)
3 tablespoons sugar
2/3 cup lukewarm water
5 to 6 tablespoons fish sauce
2 or 3 Thai or serrano chiles, thinly sliced
2 cloves garlic, minced (optional)

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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