Pouring and Dipping Sauces

[Jessie C]

Edit to add : possible spoiler.

 

[Jay59]

Here are a couple more in the same vein. These have an eye toward seafood though chicken nuggets won't mind.

Old Bay Sauce​

​

1/2 cup mayonnaise​

Juice of one lemon, about 1 tsp​

Lemon zest (optional)​

1 tsp Old Bay seasoning blend​

1/2 tsp sugar (optional)​

cayenne to taste​

​

Blue Cheese Sauce​

​

1 1/2 cup sour cream​

1/2 blue cheese crumbles​

1/2 cup bottle hot sauce​

​

Bang Bang Sauce​

​

1/4 cup mayonnaise​

1/4 cup sweet chili sauce​

1 - 3 tsp hot sauce​

Twist of lime (juice of 1/4 lime)​

​

All of these are whisk ingredients together and chill until served.

This one is quite different. Contrary to appearances, this is not a Cajun sauce. It's from Vietnamese chef Dan Q Dao. It's also hot as hades.

Dao Family Sauce​

​

Peel of 2 large oranges​

4 cups yellow onions, chopped​

two heads garlic, peeled and minced​

1/2 cup granulated garlic​

1/2 cup lemon pepper mix​

1/4 cup black pepper​

1/4 cup unsalted butter​

2 Tbsp cayenne pepper, or to taste​

1 (3-oz.) pkg. crawfish boil seasoning
Water for simmering

Put all ingredients in a stock pot.
Cover with water to one inch deep.
Bring to low boil and reduce to simmer for an hour.
Serve hot, reheating if necessary. ​

 

[Jay59]

If you are even a little British you'll like this one.

Orange Wing Sauce​

​

1 Tbsp drippings​

2 cups orange marmalade​

1 cup ketchup​

1/2 cup soy sauce​

1 1/2 tsp grated ginger​

S&P to taste​

​

Zesty Smoke Sauce​

​

1 small onion, chopped​

3 garlic cloves, minced​

1/2 cup corn syrup​

1/2 cup ketchup​

1/4 cup cider vinegar​

1/4 cup Worcestershire sauce​

1/4 cup Dijon mustard​

1 Tbsp chipotle powder​

In a saucepan, bring to a simmer and reduce by 1/3. ​

Serve warm or chill.​

 

[Jay59]

Here are a couple of copy-cat Restaurant sauces

Faux Chick-Fil-A​

​

1⁄4 cup Dijon mustard​

5 Tbsp mayonnaise​

3 Tbsp barbecue sauce​

3 Tbsp honey​

This is a Sweet and Sour common to many restaurants.

Sweet and Sour​

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1 cup canned pineapple juice , see note​

3/4 cup packed brown sugar​

1/3 cup rice vinegar or apple cider vinegar​

3 Tbsp ketchup​

2 Tbsp soy sauce or tamari ​

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1 1/2 Tbsp cornstarch dissolved in 2 Tbsps water​

​

Place first five ingradients into a saucepan​

Heat to just bubbling​

Add cornstarch slurry and heat stirring until thickened, about one minute​

Cool completely​

You can use food coloring if you wish.

Mock In-N-Out Sauce​

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½ cup mayonnaise​

3 Tbsp ketchup​

1 tsp yellow mustard​

1 tsp white vinegar​

2 ½ Tbsp sweet pickle relish​

S&P​

​

I would add dash or two of cayenne

 

[Jay59]

I found a Cajun version of the white sauce in the OP. The main differences are hot sauce, fresh parsley, and pickle brine.

Call this a remoulade since it's Cajun.

Cajun Remoulade​

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1 cup mayonnaise​

1 Tbsp Louisiana style hot sauce​

1 Tbsp chopped parsley​

1 tsp Creole mustard or spicy brown mustard​

1 tsp prepared horseradish ​

1 tsp Worcestershire sauce​

1 tsp pickle juice, jalapeno juice, or vinegar​

1 jalapeno pepper minced​

1 small shallot minced​

2 cloves garlic minced​

Juice from half a lemon​

1 tsp Creole seasoning blend​

Cayenne pepper, S&P to taste​

 

[Jay59]

Here is one that you can use for dipping or toss with noodles.

Thai Peanut Sause​

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¼ cup peanut butter use ½ cup for more peanut flavor​

2 Tbsp soy sauce​

1 Tbsp rice wine vinegar​

2 Tbsp chili-garlic sauce, eg sriracha​

1 Tbsp sesame oil​

1 Tbsp honey​

1 tsp lime juice​

1 tsp garlic powder or 1 clove garlic, minced​

1 tsp ginger powder or 1 tsp fresh grated ginger​

Whisk everything until smooth​

Thin with water if desired​

This can be thick and dense. If it is too thick, warm it in a microwave being careful not to boil it.

 

[Jay59]

Ran across this on the internet. It's similar to one I have experience with.

Chipotle BBQ Sauce​

​

Oil​

1 large onion, diced ​

1/3 cup malt vinegar ​

1/2 cup apple cider vinegar ​

2/3 cup water ​

2 cup ketchup ​

2 1/2 tbsp molasses ​

6 oz can of Chipotle in adobo ​

1/3 cup soy sauce ​

1/3 cup dark brown sugar ​

2 tbsp honey​

1 1/2 tbsp onion powder​

2 tsp garlic powder​

1 tsp black pepper​

​

Sauté the onion in a little oil until soft and starting to caramelize​

Add vinegar and water and bring to a low boil​

Add remaining ingredients and return to a low boil​

Simmer until reduced by half, stirring occasionally, about 20 minutes​

Adjust seasonings​

Strain through a sieve, pressing to get as much liquid as possible​

​

This will store for months if refrigerated. Don't discard the onion pulp. It is a possible condiment on hot dogs or an addition to chili or spaghetti sauce.

 

[Lisa]

This sounds really good! Aside from Sweet Baby Ray's BBQ sause, I'm more inclined to sauses that aren't tomato based, I'll bet this would be awesome on catfish!

The white sauce was made famous by Big Bobs BBQ in Alabama. https://bigbobgibson.com/

 

[Jay59]

I saw this in a St Patrick's Day article. It's a close cousin to cheese soup but on a smaller scale.

Beer Cheese Sauce​

​

½ stick butter​

2 Tbsp flour or more as needed​

1 tsp chili flakes (Optional)​

8 oz light yet flavorful beer​

3 ounces cream cheese​

8 ounces shredded cheddar cheese​

​

Make a light brown roux.​

Add the chili flakes if using and stir in the beer.​

Cook, stirring continually, until the mixture thickens, about 5 minutes.​

Stir in the cream cheese until melted.​

Add the shredded cheddar cheese a bit at a time, continually stirring, until it is smooth.​

If using unsalted butter, add a pinch of salt with the beer. Cheddar is specified but any meltable cheese is fine. Consider omitting the pepper flakes and using pepper Jack cheese. For sharpness, add 1/4 tsp dry mustard powder.

Since there is much talk of ranch dressing, here is a homemade version that's better than commercial.

Ranch Dressing​

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1/2 cup mayonnaise​

1/2 cup sour cream​

1/2 cup buttermilk or regular milk​

1 tsp dried dill weed​

1/2 tsp dried parsley​

1/2 tsp dried chives​

1/4 tsp onion powder​

1/2 tsp garlic powder​

S&P​

Juice of 1/2 lemon or to taste​

​

Blend all ingredients and refrigerate for an hour or more. ​

For a lighter dressing, use well-drained plain yogurt instead of mayo. If using fresh herbs, double the amount and mince finely. Onion tops can be used in place of the chives.

It's usually not a problem, but this recipe needs to be used within a few days, particularly if you use fresh herbs.

 

[Rexedgar]

Sriracha and Hellmans

Gochujang and Hellmans

Both excellent on chicken wings, fish sticks, French fries and such.

 

[Jay59]

Chimichurri is a South American salsa. It's more herbal than Mexican salsas.

Red Chimichurri​

​

1 red bell pepper, seeded and chopped ​

1/2 white onion, chopped​

3-6 cloves garlic, minced​

½ bunch cilantro, finely chopped​

½ bunch parsley, finely chopped​

1/3 cup red wine vinegar​

Juice from half a lemon​

1 tsp red pepper flakes​

1 tsp paprika​

1 tsp dried oregano​

S&P to taste​

1/3 cup olive oil​

​

Combine all ingredients except the oil.​

Once seasonings are adjusted, mix in the oil. ​

Chill.​

This recipe involves a lot of fine cutting. To save work, use a food processor but do not over chop. Try using a dry wine instead of wine vinegar. add more lemon to increase the acidity.
This is a fantastic marinade for fish or fowl.

 

[Jay59]

Crab Cake Sauce​

​

½ cup mayonnaise​

1 Tbsp whole grain mustard​

1 Tbsp hot sauce​

1 tsp apple cider vinegar​

¼ cup pickled jalapeno peppers, chopped​

1 Tbsp diced celery​

1 tsp Cajun seasoning​

Juice from half a lemon​

2 cloves garlic, minced​