Best Sauce Essentials Lemon Buttermilk Dipping Sauce Recipes

Sauce Essentials: Lemon Buttermilk Dipping Sauce image

Provided by Andy Anderson !

Time 5m

Number Of Ingredients 8

1/2 c fresh buttermilk
1/2 c fresh mayonnaise
1 large lemon, both the zest and the juice
1 Tbsp fresh dill, chopped
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp white pepper, freshly ground
salt, kosher variety, to taste

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Add all the ingredients to a large mixing bowl.
4. Use a whisk to thoroughly combine the ingredients.
5. Chef's Note: At this time, add a bit of salt, to taste.
6. Place into a tightly-sealed, non-reactive container, and stick into the fridge overnight. Assuming you can wait that long.
7. Chef's Note: After an evening in the fridge, it will thicken up a bit, and make for a perfect sauce for dipping.
8. PLATE/PRESENT
9. Use as a dipping sauce for chicken, fish, or some fresh veggies. Enjoy.
10. Keep the faith, and keep cooking.

Lemon Butter Sauce image

Provided by Food Network

Number Of Ingredients 11

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley

Steps:

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Sauce Essentials: Dipping Sauces image

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 38

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

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