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Dipping Sauces

Martha
Stewart uses dried ancho chiles, ketchup, orange juice, and cumin as key ingredients in her dipping sauce recipe 
for serving with black-eyed pea fritters. Often, White Sauce is used as a base for dipping sauces. 

The first two recipes below are outstanding and easy. You can use any of them for stir frying meat or vegetables -- for example,
 tempura, Spring Rolls, fried rice. They can also be 
used as a sauce or a marinade. 

Despite the fact that some recipes call for using marinades for basting, The American Institute for Cancer Research(AICR) advises 
discarding them, because it may contain bacteria in raw meat that could lead to food-borne illnesses. At the same time, the AICR says
marinades may reduce the formation of cancer-causing substances created during grilling or other forms of cooking at high heat, e.g. stir
frying.

See also Chile Paste & Sauce and Mom Dorrington's Buffalo Wings Dips.

1. Vietnamese Dipping Sauce (Nuoc Cham) 

Double this--it only makes about 1/2 cup. See also Chile Paste & Sauce for making a paste for future use.

1 1/2 T sugar
1 T soy sauce or fish sauce
juice of 1 lime
1 clove garlic, minced
1/4 t crushed red pepper flakes
1/4 cp water
3/4 t cornstarch and 2 T water, if necessary, for thickening 

1. Combine sugar and water in small saucepan. Heat till sugar dissolves.
2. Cool, then add remaining ingredients and mix well. Serve at room temperature, but do
not store.
3. Mix cornstarch and 2 T water, and stir into the sauce if necessary. 

2. Thai Sweet and Sour Dipping Sauce 

1 T peanut oil
1/4 cp finely chopped shallots
1/4 cp finely chopped garlic
1 T dried hot pepper flakes
1/4 cp fish sauce (or chicken soup)
1 t brown sugar
1 T tamarind pulp dissolved in 1/4 cp warm water (or lime or lemon juice)
2 green onions, finely chopped
1 T fresh cilantro if available, chopped 

1. Heat oil in small skillet and saute shallots, garlic, and hot pepper flakes till
brown. Remove from heat.
2. Combine fish sauce or soup and sugar in small saucepan. Strain tamarind or lime juice,extracting all liquid. Bring to boil, stirring 
to dissolve sugar, then remove from heat.
3. Stir in shallot-garlic mixture and remaining ingredients. Serve warm or at room temperature. 

3. Duck Sauce with Scallions 

Makes about 3/4 cup 

1/4 cp peach, apricot, or plum preserves.
2 T white vinegar
1/2 t soy sauce
1 clove garlic, minced (opt)
1 scallion, chopped
3/4 t cornstarch 

1. Combine preserves and vinegar in small saucepan. Bring to boil.
2. Add soy, garlic and scallion. Return to boil.
3. Mix cornstarch and 2 T water, and stir into the sauce.
4. Cook till sauce becomes thickened and transparent, about 2 minutes.
5. Remove from heat and cool.
 Harrowsmith, 1988

4.Cranberry Port Sauce for Maple Roasted Duck

Note: This recipe is by  Michael Gray, chef at the Hanover Inn, Hanover NH, and
appeared in an old New England magazine. We don't eat duck, but it might be good with with poultry
or pork roast.

For the Maple and Cranberry Marinade:

1/2 cp cranberries, crushed
2 med shallots, minced
1 T whole juniper berries, crushed
1/4 cp maple syrup
6 thyme sprigs
2 T port
ground black pepper

Mix and marinade meat overnight.

For the Cranberry Port Sauce:

2 1/2 cps chicken stock or broth
2 cps port
1/2 cp cranberries, crushed
2 T maple syrup
2 T butter

The recipe boils necks and wing tips in the chicken stock, then combines the strained
stock with the marinade and remaining sauce ingredients. (As noted above, marinades
can contain bacteria.) The sauce is served over the roasted meat. 

5. Horseradish Sauce 1 

Note: The Catfish Institute inspired this recipe.

1 cup créme fraîche or cream
1/2 cup prepared horseradish, drained
1 t`Dijon mustard
1/2 t dry mustard
1 t dill
1 t lemon juice
6 drops Worcestershire sauce

Blend all ingredients and chill. 

6. Horseradish Sauce 2 -- Wasabi Sauce

Mix 2 t wasabi powder with 2 t water to make a paste (or substitute prepared horseradish
and pep it up with white pepper if it's not spicy).

Combine with:
1/3 cp mayonnaise
1/3 cp sour cream 

Serve with okra tempura or other dishes calling for dipping sauces.

 Washington Post,
Steven Raichlen

7. Hoisin-Style Sauce 

1/4	cp prepared Hoisin sauce
3	 T rice vinegar
1/4	cp fat-free, reduced-sodium non-fat chicken broth
1	T sesame seed oil
1	T peanut or canola oil
2-4 t minced peeled fresh ginger, or to taste
1	T reduced-sodium soy sauce
1	T orange juice
1-2 t Chinese-style mustard, or to taste 

Place all ingredients in blender and pureé until smooth. 

Mixture can be used as a marinade immediately. Place mixture in shallow, wide 
pan and add chicken, fish, or meat, turning pieces so all sides are coated. 

Before using as a sauce, let mixture stand at room temperature for 1 hour or 
covered and refrigerated up to 1 day to allow flavors to fully develop. Heat 
mixture over medium heat until hot. Transfer sauce to pitcher. When ready to 
use, drizzle small amount of sauce in center of plates, place cooked chicken, 
fish, or meat on top and drizzle small amount of sauce over top. 

Makes 1 cup. 

Per tablespoon: 25 calories, 2 g. fat (less than 1 g. saturated fat), 2 g. 
carbohydrate, 0 g. protein, 0 g. dietary fiber, 116 mg. sodium. 

 American Institute for Cancer
Research 

8. Lemon Basil Butter 

1/3 cp unsalted butter
2 T snipped fresh basil or 2 t dried basil
2 T fresh lemon juice
1/8 t garlic powder. 

1. Heat butter in small saucepan.
2. Stir in remaining ingredients and heat til well blended. Makes about 1/2 cp. 

9. Honey Mustard Sauce

1/2  cp mayonnaise
1/3  cp Dijon mustard
2    T honey
1    T fresh squeezed lemon juice
Tabasco sauce to taste
salt to taste

    Inspired by Gourmet Magazine.  See also Mom's Dipping 
Sauces for a similar mustard sauce.