Sauce Essentials Kickin Dippin Sauce Recipes

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

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: You have several choices for the first ingredient. You could use crème fresh, plain Greek yogurt, or sour cream. One of my guests suggested using some orange marmalade, and that sounded really yummy. Experiment, have some fun with it... That's what cooking is all about.
• 4. Add all the ingredients into a non-reactive bowl, or the bowl of a small prep blender.
• 5. Whisk until completely combined.
• 6. Chef's Tip: I like using a small prep blender, just to make it as smooth and creamy as possible.
• 7. Store in the fridge, using a tightly-sealed non-reactive container.
• 8. PLATE/PRESENT
• 9. Serving Suggestions: Chicken Nuggets Plain Chicken Wings Prime Rib Roast Raw Veggies A Topping for Baked Potatoes Freshly Baked Salty Pretzels Whatever you fancy...
• 10. Enjoy.
• 11. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Sauce #1 - Sweet with lots of heat Add the water to a small saucepan, over medium heat. Add the ingredients and bring to a simmer. Remove from heat and allow to return to room temperature before serving, about an hour.
• 4. Sauce #2 - Sweet with sour notes Combine all the ingredients in a small bowl, and serve.
• 5. Sauce #3 - Savory with a bit of heat Add the tamari, vinegar, and water to a small saucepan, and bring up to a simmer. Add the sugar, and stir to dissolve. Add the remaining ingredients, take off the heat, and allow to come to room temperature before serving, about an hour.
• 6. PLATE/PRESENT
• 7. Use them as dipping sauces for all your favorite Asian foods. Enjoy.
• 8. Keep the faith, and keep cooking.

Steps:

• Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
• Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
• Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the ingredients to a food processor, fitted with an S-blade.
• 4. If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Blend until smooth.
• 6. Chef's Tip: If the mixture is a bit too thick, you can thin it down with some water... a tablespoon at a time.
• 7. Refrigerate in a non-reactive (glass) jar for a minimum of 2 hours.
• 8. Chef's Note: This sauce will taste better if it's allowed to rest in the refrigerator for a least 8 hours.
• 9. Chef's Tip: Because of the saltiness of the olives, you probably won't need to add any salt; however, if the sauce needs more salt, then add it... you're the chef.
• 10. PLATE/PRESENT
• 11. I love serving this with tempura shrimp, fish, and veggies. Enjoy.
• 12. Keep the faith, and keep cooking.

Steps:

• In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.