Sauce Essentials: Dipping Sauces

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

VIDEO PLAYER
serves Tons
prep time 10 Min
method No-Cook or Other

Ingredients

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

How To Make

  • 1
    PREP/PREPARE
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Keep the faith, and keep cooking.
  • 7
    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