Dipping sauces?
There isn't much more you can do to make your stuff better than to get it right off the grill, out of the smoker, or pulled off that heavy spit.
But after the tenth or so piece youve put down your gullet, it is getting fairly tame, and this is why I like dipping sauces!
Let's face it, food you can eat with your fingers just about demand to have a dipping sauce to give a slight variance in the great cooking. This is how the fingers were designed, grasp the meat, dip the meat, and chow down!
Here are a few sauces you can give a try, I don't want to change how and what you eat, but ever so often a bit of a change is nice to try.
----------------- RED SAUCE ----------------
1/2 cup bottled chili sauce
1 tsp prepared horseradish
1 tsp rice vinegar
----------------- VERDE SAUCE ----------------
1 med avocado peeled, pitted
and mashed - (abt 3/4 cup)
1/3 cup low-fat sour cream
2 tsp ground cumin
2 tsp lime juice
1/4 tsp hot pepper sauce
----------------- BUTTER SAUCE ----------------
1/2 cup unsalted melted butter
1 tbl lemon juice
3/4 tsp garlic salt
1/2 tsp dried dill weed
1 dsh freshly-ground white pepper
----------------- SPICY SALSA ----------------
2 x tomatoes finely chopped
2 tbl finely-chopped green onions
1 tbl finely-chopped cilantro
1/4 tsp salt
Hot pepper sauce to taste
----------------- CREAMY DIJON SAUCE ----------------
1/4 cup sour cream
1/4 cup mayonnaise
2 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp prepared horseradish
1/4 tsp dry mustard
1/4 tsp grated lemon peel
1/8 tsp freshly-ground white pepper
Red Sauce: Combine all ingredients.
Verde Sauce: Combine all ingredients.
Butter Sauce: Combine all ingredients.
Spicy Salsa: Combine all ingredients. Chill. (
Makes about 1 1/2 cups)
Creamy Dijon Sauce: Combine all ingredients. Chill thoroughly. (
Makes about 1/2 cup)
Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.
But after the tenth or so piece youve put down your gullet, it is getting fairly tame, and this is why I like dipping sauces!
Let's face it, food you can eat with your fingers just about demand to have a dipping sauce to give a slight variance in the great cooking. This is how the fingers were designed, grasp the meat, dip the meat, and chow down!
Here are a few sauces you can give a try, I don't want to change how and what you eat, but ever so often a bit of a change is nice to try.
----------------- RED SAUCE ----------------
1/2 cup bottled chili sauce
1 tsp prepared horseradish
1 tsp rice vinegar
----------------- VERDE SAUCE ----------------
1 med avocado peeled, pitted
and mashed - (abt 3/4 cup)
1/3 cup low-fat sour cream
2 tsp ground cumin
2 tsp lime juice
1/4 tsp hot pepper sauce
----------------- BUTTER SAUCE ----------------
1/2 cup unsalted melted butter
1 tbl lemon juice
3/4 tsp garlic salt
1/2 tsp dried dill weed
1 dsh freshly-ground white pepper
----------------- SPICY SALSA ----------------
2 x tomatoes finely chopped
2 tbl finely-chopped green onions
1 tbl finely-chopped cilantro
1/4 tsp salt
Hot pepper sauce to taste
----------------- CREAMY DIJON SAUCE ----------------
1/4 cup sour cream
1/4 cup mayonnaise
2 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp prepared horseradish
1/4 tsp dry mustard
1/4 tsp grated lemon peel
1/8 tsp freshly-ground white pepper
Red Sauce: Combine all ingredients.
Verde Sauce: Combine all ingredients.
Butter Sauce: Combine all ingredients.
Spicy Salsa: Combine all ingredients. Chill. (
Makes about 1 1/2 cups)
Creamy Dijon Sauce: Combine all ingredients. Chill thoroughly. (
Makes about 1/2 cup)
Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.
