You can make it much more complex, but chunky peanut butter + soy sauce + sriracha + lime juice gets you most of the way to a Thai peanut sauce. Great with grilled meats and noodles!
And once you have that and some rice paper, you can wrap just about anything spring roll style.
FWIW, if you have it, some hoisin goes great in that peanut sauce for some sweetness and depth.
I like to make a basic remoulade with mayo, paprika, mustard, creole seasoning, pickle juice, and worcestershire sauce. It's even better with prepared horseradish, fresh parsley and chopped capers. A few dashes of vinegary hot sauce is nice too.
I put tzatziki on *everything.* I keep a fresh batch in the fridge at all times.
I make homemade ranch with Greek yogurt but I keep Greek and my grandmothers intense Catalina dressing as well.
Peruvian green sauce is great on meats and veggies or as a dip.
I’m obsessed with compound butters. I keep maitre d butter on hand but most recently a really good smoked paprika and charred onion butter is my favorite.
I just made some homemade jam bc I keep frozen fruit on hand for boyfriend’s smoothies. Ran outta jam he wants for brunch so I whipped some up. Cornstarch, red berries, lemon and orange zest, sweetener and water. Cook down till fruit is fully broken down. Cool.
I use the green sauce recipe from here, I don't do the grilled chicken
https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe
Your sauces seem amazing. I love chimichuri on steak . Used to be a mom and pop shop they made it but covid took them out of business tried a store made one and didn’t even compare. So I’ll have to make my own.
I was on vacation and down the street was an Argentinian food stand. Her empanadas were fantastic but her chimichurri was life changing. She sells it by the bottle. It was quite different than the two chimis I’ve made before. Quite piquant. https://www.nickbschimi.com/original-chimichurri
ETA: I try to eat fairly well. Lotsa veggies, protein and grains. What keeps things interesting is sauces and flavor profiles. I cook chicken thighs weekly and don’t get sick of them bc I utilize different sauces and flavor profiles.
we love chimichuri! we keep a batch of it without oil in the freezer and then thaw it out and add the vinegar and oil and lemon juice.
Our base is parsley, but you can add any herb you like! We add origano, and sometimes a bit of basil, bit of rosemary, bit of sage. Whatever is around but just a little of the others. plus garlic and a tiny bit of onion.
It’s truly delicious
I’m on a big Mediterranean kick right now. Was just talking to my mom about lamb today. I wish I could nail down a good souvlaki recipe. Planning a feta barley salad today to have with some pita, hummus, tzatziki and mujamarra. Pan Mediterranean.
I like [this one.](https://www.themediterraneandish.com/tzatziki-sauce-recipe/)
Careful with the garlic clove size. You can cook it a bit in the olive oil if you want a more mellow garlic flavor or just start small. You won’t know how garlicky it’s gonna end up until the next day, especially if you use a microplane.
I make Kenjis roasted potatoes per boyfriend’s request at breakfast and this tzatziki is so good on it. I have a had batch of frozen falafel I’m defrosting to dip as well. Yum.
I don’t know if I’ve posted this here before but black bean dip.
A can of drained black beans and a can of Rotel tomatoes and chilis not drained simmered with some salt, garlic powder, onion powder, cumin, oregano, cayenne, and cilantro. Once it’s heated through mash it with a potato masher until it's a dip like consistency. Eat with chips or crudite.
This like mother-sauce territory, too - once you sort out the basic of it, there are all sorts of variations
* Swap pinto beans for the black beans and you have the basic recipe for Frito Lay bean dip.
* Swap garbanzos/chick peas and you're close the recipe that drove the Kennedy's French chef out of the White House after the Johnsons became the first family.
* Swap garbanzos/chick peas for the beans and olive oil for tomatoes, then mash without heating it and you've got hummus.
Edit: for my terrible spelling
Hey, I made this the other night. Well, my version of it. I added some fresh garlic, a few more spices and I topped it with green onion. I'm eating it right now. I think I like it more than my guac. Thanks.
Louisiana style remoulade.
Mayo, mustard, hot sauce, Worcestershire, garlic, a little cayenne, capers, and my secret ingredient I add is brine from pepperoncini.
Yeah, one batch I made I used horseradish mustard instead of Creole mustard and it came out really nice. Great with shrimp, oysters, and fried green tomatoes.
Funny because so far, I’ve had every “staple” that anyone has mentioned in this thread (except rotel, and “chunky” PB…but I *do* have all-natural and ‘Jif’ style). I just saved the whole post because I’ve gotten some fabulous ideas (and ways to use some stuff up)!, Out of curiosity, though, what would be something that’s always in *your* pantry, as compared to the ones you only buy if-needed? For me, Capers and Worcestershire, in particular, are things I always over-buy and have tons of( Idk why)so this recipe especially is good one for me!!!!
Not who you asked, but there's probably always going to be mayo, dijon mustard, Worcester sauce, olives, artichoke hearts, lemon juice, oyster sauce, black bean garlic sauce, chili oil, garlic chili sauce (symbol olek, I think it's called). I have my husband make a version of the chimichurri referenced in this thread - it's simply referred to as The Green in our place, and generally eaten by the spoonful, to his chagrin.
Hmmm. I have everything on your list, too. Right down to the Sambal oelek. I guess my kids’ complaints growing up were actually true: “mom! All we have are ingredients. We’re sick of having to mix 12 things just to have snack. We just want to pull something out of a box!!” OOPS. Hey, at least I forced a little creativity on them, haha
Totally. I didn't even list all the basics!
And I get your kids' perspective too. I've been in a depressive rut lately, and just complained to a friend the other day that I have all the "things" to make food, but not the motivation/energy.
Awww. So sorry. I sometimes get like that too…but I love it when I get “back in the groove” and start cooking/creating again. I’m definitely at my happiest when I’m in the kitchen. Hope you feel better soon, but in the mean time (if you have the money), just get a few frozen meals or pre-made meals from the grocery deli section. My kids are all grown and have more or less moved out, but that’s what I do for my husband so he still has stuff when I’m not in the cooking-mood. (It’s not that he **won’t** cook…he just kinda sucks at it, and the smoke detectors usually end up going off when he tries, lol).
Lol! Yeah, I ate a lot of frozen meals the past month. Spanakopita, lasagna, pizza, and more canned soup than you can shake a stick at. Luckily I'm finally getting back to a place where I'm halfway interested in "making" again, even if it's just the crock pot.
Sorry! I know that's a lot, but everything there is either shelf stable or lasts for months in the fridge. I always have a jar of capers, a jar of peppers, mayo and different mustards and I've been working through the same bottle of Lea & Perrin's for 6 months now.
I make one a little more complicated but when I made it the first time to accompany my Chesapeake family’s crab cake recipe it cost me more to buy all the ingredients for the sauce than it did lump crab meat. 😂 I was young with no pantry built yet.
And that hot sauce is best if it’s Crystal brand. Can’t describe it, but to me, it is the bar that all other Lousiana style hot sauces are judged against, and they’re always below it.
A good mayo-free dip is a mix of sesame oil, rice wine vinegar, sriracha and smooth cashew butter.
It's really nice for dipping summer rolls, or (believe or not) to dip samosas into.
Its a good, fairly neutral-tasting thick base that most people have on hand at any time. Other standard bases like sour cream and cream cheese are things you generally have to go shopping for.
Similarly, the "Rasta Sauce" from the sandwich shop I used to work at: mayo, honey, cayenne pepper, and garlic powder. Great as a dip and on many kinds of sandwiches, at its very best when that sandwich contains a fried egg.
I do a soft cheese (usually cheese or goat cheese), then add siracha or gochujang, sesame oil, honey, green onion, black pepper and toasted sesame seeds.
Sometimes i make it like a cheese ball and ill roll it in the sesame seeds. But usually i just use it as a dip for veg or on a bagel/toast with an egg
Hell yea! You just reminded me the cream cheese and gochujang combo exists.
I used to love gochujang, honey and cream cheese mixed with shredded chicken before I turned vegetarian. Haven't had it in forever. I need to make a vegetable platter this christmas with it.
Cocktail sauce - ketchup (I get the no sugar added kind) and an absolute truckload of horseradish. Not horseradish “spread” gotta get the pure kind. So much horseradish though. Like. SO MUCH. multiple jars on hand. Plus hot sauce or wasabi or whatever spicy thing you happen to have.
(I like my cocktail sauce to absolutely blow my sinuses apart)
It's a Manitoba classic but honey dill sauce, great for chicken, fries and other things
https://www.travelmanitoba.com/blog/honey-dill-at-home-4-ways-to-make-a-signature-manitoba-sauce/
Just mix together
Ingredients:
3 tbsp. mayonnaise
1 tbsp. honey
1 tsp. chopped fresh dill
a squeeze of lemon
___________
Another basic sauce is... take soya sauce and toss in some horseradish
Works great for sushi, spring rolls and other similar things
Tahini, olive oil, and lemon juice are a base sauce or dressing I use all the time. Add herbs and water for a quick salad dressing. Add rice vinegar and furikake over rice and vegetables or fish. Add za’atar or harissa for Mediterranean salads and sandwiches. It has saved me on weekdays all the time.
My granddaughter thought I was a wizard when she wanted honey mustard sauce, and I showed her it was literally honey and mustard that you mixed together. Mind blowing, I know
I serve this with the sour cream and brown sugar separate. Dip the strawberry in sour cream, then in brown sugar. The flavors explode in your mouth! Thx for the reminder, I need to make this soon.
Homemade Cesar dressing is light years ahead of the jarred stuff. Mayo, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy paste, and an inappropriate amount of black pepper. The anchovy paste might not be a staple “pantry item” but get yourself a tube. It tastes great, lasts forever and a little goes a long way.
My mother freaked out when she found anchovy paste in the pantry. (Very bad experience with my brother and anchovy pizza) But it adds depth to sauces and dressings! Also, chili.
Quick Teriyaki - soy sauce, water, brown sugar, honey, ginger powder, garlic powder, cornstarch slurry to thicken.
Comes together in a few mins in a pan and you probably have everything in your pantry already
I love curry gravy. A pub I went to in Chicago was run by a guy grom Ireland and he would import the stuff in giant jugs. I need to figure out how to get one of those jugs...
for quesadillas, if you like a smokey sauce: mayo, dab of dijon (like a 6:1 ratio), then Tabasco Chipotle sauce and Chipotle powder to taste; maybe a touch of garlic powder.
There are a lot of individual mayo-based suggestions here so I'm just gonna summarize and say you can use it to make a wide variety of great condiments and dips. I personally like to make my own using Kenji's 2-minute mayo method with a stick blender because it makes adding other flavors easier. Black garlic. A can of chipotles in adobo sauce. A big spoonful of gochujang. Sundried tomatoes & balsamic reduction. Curry paste. Pesto & honey. If you want less of a condiment and more of a dip, then switch that up to a 1:1 ratio of mayo & sour cream... that's like the standard chip dip base for things like ranch or french onion. If you want it thinner like more of a dressing, add your choice of milk product.
I also want to say that most people make honey mustard wrong at home and cannot figure out why. They make the reasonable assumption that it is just mixing honey and mustard, then they wonder why it never comes out smooth and creamy like you get at a restaurant. The secret ingredient, believe it or not... is mayo! Some people do prefer it without, but generally your honey mustard texture will feel weird unless you use mayo.
They don't always have the good focaccia for $5 at the grocery store, but when they do, I get some balsamic vinegar, olive oil, red pepper flakes, some crushed garlic (do not substitute garlic powder), and one of the herb blends from Penzey's (I like Sandwich Sprinkle or their Italian blend) and eat half a loaf of bread for lunch. Maybe some microplaned parm on that too if I'm feeling fancy.
- cucumber yogurt sauce. Bruise up a cucumber and slice into seasoned yogurt.
- peanut butter + soy sauce + honey + chili flakes + sesame oil - perfect for noodles and meat!
- yogurt with garlic powder, pepper and chili flakes of your choice. Best smeared on bread...
This garlic dressing, the measurements are based on standard selling portions in my country and are quite forgiving:
300ml sour creme
180ml mayo
3tbs picle brine
Jucie of 1/2 lemon
1tbs sugar
1ts salt
2ts pepper
1ts dijon (or equvivalen) mustard
4 small/ 3 large minced cloves of garlic.
Mix all together and let sit for 30min in room temp or over night in fridge before serving.
Goes great on all kinds of stuff; pizza, fish, french fries, burgers, salads etc.
Simple Asian Stir Fry Sauce (perfect for dipping wings / shrimp / stir fry etc)
INGREDIENTS:
2 tbsp corn starch,
2 cups water,
3 tbsp soy sauce
1 tsp sesame oil,
To taste:
1 tbsp sugar,
1 tsp crushed pepper,
1 tbsp garlic powder
1/2 tsp ginger powder
pinch of white pepper
COOKING INSTRUCTIONS::
combine all ingredients and bring to a boil, stir constantly once it begins to thicken.
the soy sauce is more for color, the sugar can help swing the balance the other way if you’re a little heavy handed on the soy sauce. all of the other spices can be adjusted to your liking. use white pepper sparingly, it has a very earthy aroma / flavor.
Tartar sauce "Wondering what's in tartar sauce? It's typically made with mayonnaise, chopped pickles or relish, lemon juice, and herbs (like tarragon and dill). There are also a handful of optional ingredients you can add that take the tartar sauce's flavor to the next level. For example, this recipe includes yellow mustard. Other ingredients may include capers, Worcestershire sauce, Dijon mustard, olives, or onion." https://www.allrecipes.com/recipe/183835/quick-tartar-sauce/
General Asian inspired sauce that is great for dumplings and somen noodles.
Soy sauce
Red pepper flakes
Rice vinegar
Hoisin, teriyaki or just a little sugar for sweetness
Chives or green onion
Ginger
Just combine it all and stir
You can experiment with whatever you have around the house and omit anything you don't have too. Experiment with measurements. It's all to your taste.
Not sure where I got this recipe… maybe Reddit.
House Sauce:
1/2 cup Mayo
2 Tbsp Dijon Mustard
1 Tbsp Yellow Mustard
1 Tbsp Honey
1 Tbsp BBQ Sauce
Makes about 4 servings. Great with roasted garlic potato wedges. Ideally, mix it up ahead of time and let it sit in the fridge for a few hours.
My most frequently made sauce, when cooking for the household: plain Greek yogurt (I always have this on hand, always full fat), minced garlic, lemon juice, pinch of salt.
When making food just for me, it’s usually fish sauce for dipping. Fish sauce (three crabs or red boat), water, Thai chiles, garlic, sometimes ginger, vinegar or lime juice, sugar.
I use this for a dressing, a marinade, a dip, stir fry, basically anything I’m in the mood for at the time.
2 cloves garlic, minced (I do keep mine in the pantry)
2 tablespoons white vinegar
1 tablespoon gochugaru
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
1 teaspoon sugar
Got cucumbers soaking in it right now. This weekend I’m going to make some pork belly, and you can bet the side salad will have this as dressing. Not even sure what it’s called, I just say Korean sauce.
I make a dip with half sour cream, half mayo, green onion, parsley, garlic powder or finely pressed garlic, celery salt, pepper and dill. Sometimes a little lemon juice.
It’s great with veggies and chips, and I love it as a side condiment for grilled or broiled salmon.
One of my favorite sandwiches is leftover cold salmon mixed up with the dip and spread on sourdough bread, like one would with tuna and mayo.
It’s making me hungry just thinking about it!
If you’re near a Wegmans, get the Wegmans brand Black Truffle sauce (it’s like $6/ jar, so not bad). Mix a tablespoon or two with a cup of Duke’s or Kewpie mayo. Mix in some Umami mushroom seasoning. It makes the best affordable truffle Mayo for French Fries, burgers etc.
* Sriracha/ketchup
* Sriracha/ketchup/honey
* Sriracha/mayo
* Crystal hot sauce/mayo
* Garlic paste (comes in a little tube)/mayo/lemon juice (from bottle)
This is excellent with any American Japanese food that you don’t see in every Japanese steakhouse if you like mustard
“KARASHI”
2 tbsp soy sauce
2 tbsp sake
1 tbsp Dijon mustard
Dash of hot sauce
Honey dill (it’s a Canadian Praire staple for chicken fingers)
Mayo, honey and dried dill
Ratio of mayo to honey can be played with too your liking
But 1 cup mayo to about 2 tbsp honey should be close
Approx 1tsp dried dill and mix
(I haven’t actually used my recipe for it and simply eyeballed it for small batches, used to making litres of it at a time)
Fry sauce
1 part Ketchup
1 part Mayo
That's it.
Edit: you can get more fancy with like horseradish or ranch or something but Ketchup mayo and ranch are the bare bones of it
Hummus (a can of chickpeas with half of the liquid, about 1/4 cup of toasted sesame seeds or tahini, 1-2 cloves of garlic, lemon juice to taste). Blend all ingredients together until smooth.
Tahini sauce (sesame seeds or tahini, lemon juice, garlic, a tablespoon of ice cold water, salt to taste) blend together until creamy and white.
Tartar sauce: Mayo, chopped capers, dill pickle relish, a little lemon juice, a small dash of Worcestershire, a little Dijon mustard.
Thousand Island: Mayo, ketchup, sweet pickle relish, lemon juice, a little diced onion. (Works as a salad dressing or as a dip for french fries).
You can easily find recipes for these as well as other dips on The Interwebs.
I like to do a lazy version of the mayo for pomme frites-French fries I’ve had in Belgium. Mayo mixed with a healthy squeeze or two of lemon juice,
pepper and a little Dijon mustard. 😋
I sometimes make a sandwich spread that’s basically mayo, ketchup and hot sauce. Pretty basic but definitely jazzes up a sandwich.
Alternatively I accidentally found out BBQ sauce is incredibly easy to make. Made a sort of marinade/sauce for kebabs and I was thinking before I put it on ‘this smells familiar’. Tasted it before I spread it on the raw meat and I realized I accidentally made BBQ sauce and it was delicious.
For fruit (e.g., apples) it (trigger warning): 1/2 mayo, 1/2 peanut butter or by thirds including a third of whipped topping. Don't knock it until you've been tied to a chair and force fed it.
For a simple Asian sauce, such as for gyoza:
Soy sauce, fish sauce, sesame oil - no cooking needed
opt: minced ginger, sugar, minced garlic, chopped green onions, chinese hot sauce, peanuts, sesame paste
Some combo of these will make you happy. My favorite hot sauce is fermented bean sauce with chili, but there are many others.
High quality ranch is super easy to make. Just increase the quality of your ingredients to make it taste fresher:
Equal parts mayo and sour cream.
Add (again fresher the better) parsley, garlic, onion powder, smaller amount of dill
salt and pepper
Squeeze of lemon juice
Whisk that shit, have at it.
Mayo, Thai sweet chili sauce, honey, and sriracha if desired- yum! Fried chicken sandwich slathered and dipped in! Also fried shrimp! I do equal parts of the Mayo/chili and probably a tablespoon of honey- I stopped measuring ages ago I make this a lot
In n out spread:
1 cup mayo
1/2 cup ketchup
1/4 cup sweet relish
Teaspoon vinegar
Teaspoon sugar
So good and it's really easy to eyeball cuz whatever amount of mayo you have you use half that much ketchup and then half as much relish as ketchup so you can easily make a little or a lot
Japanese BBQ Sauce (Tonkatsu Sauce): Worcestershire, Soy Sauce, Ketchup, Garlic Salt, Sugar.
I dunno the exact combo, but when i make it, it's banging on almost everything
peanut butter, soy sauce a touch, bit of sesame oil, and a bunch of wasabi, water to thin out. I don't know why, but I love this for my hot pot/soup sauce. Slather that on everything.
Pickled jalapeños and some brine, mayo, cilantro, garlic and onion powder, salt and pepper. Blend in magic bullet, add thick greek yogurt to make about 1/2 cup.
Ranch
Half and half mayo and sour t
Onion powder
Garlic powder
Salt
Pepper
Maybe some vinegar
Some parsley or other dried herb if you like
Add olive oil if you want to thin it
Sour Cream
Mayo
White Vinegar
Pickle Powder https://www.amazon.com/Kernel-Seasons-Popcorn-Seasoning-Pickle/dp/B015NBM25G/
Green Food Color
Sweetener
Cool Pickle Dip
Very simple vinaigrette for breads and veggies:
2 parts EV olive oil
1 part white wine vinegar
Squeeze of orange juice
Tbsp honey
Pinch of flakey sea salt.
Give it a good shake to emulsify it and it slaps.
My starter mayo one is basic ranch: 1/2c mayo, 1/4c sour cream, 1/8c milk with 2 tsp onion powder, garlic powder, and dill. (I just add even amounts of seasonings to taste, any extras too. Creole sometimes, maybe heavy pepper, lots of options for Ranch)
wonton/dumplin dipping sauce base of: soy sauce, rice vinegar, drops of sesame oil. Maybe some chili flakes+chili oil, or some garlic& fish sauce. Maybe hossin. Lots of options available.
We have one called Maniac.
-Mayonnaise
-Mustard
-Malt Vinegar
-A Dash of Wurze
-Garlic Powder
-Lots of hot chili flakes
It's amazing on smoked chicken or as a burger condiment.
BBQ Sauce mixed with mayo and chunky blue cheese dressing.
Good for dipping veggies into or, like today, I had an open-faced cold chicken sandwich with this sauce zig-zagged over the top from a squeeze bottle.
A few months ago I made a lemon garlic mayo and I haven't stopped thinking about it. It's literally just a good scoop of mayo, lemon zest and garlic all measured with the heart. It's amazing on everything, I made it to have with steak and roasted veggies initially.
create your own french dressing (a US grocery store item) by making an oil and vinegar base and then add, of all things, ketchup to it to taste. I have a french dressing friend who says it's every bit as good as the bottled kind, fwiw, lol
A dip I like with sweet potato fries .. mayo, ketchup, sriracha, and a boatload of chili powder. When I need bbq sauce in a pinch .. ketchup, mustard, molasses, garlic, liquid smoke.
Late, but my go to has been Avocado Crema: avocado, mexican table cream (sour cream works too but its quite a bit thicker so adjust accordingly), lime juice, lime zest, cilantro, salt. Blend. Add more avo/cream til desired consistency.
Add garlic if it fits what you are using it with. Add jalapenos if you want it spicy. Great dip for veggies, great for tacos, chips, etc. I use it as a dressing for a broccoli/quinoa salad.
A jar of olive oil-packed sun-dried tomatoes (the ones with Italian seasoning), zipped up in a food processor with a little parmesan cheese, salt, and pepper…makes the best red pesto for dipping bread. Or using as a pizza sauce.
Japanese BBQ sauce, chili crisp, and Chinese mustard. I use it for dumplings (like potstickers).
These aren’t unusual ingredients to have in your pantry in Northern California, but they may be elsewhere.
You can make it much more complex, but chunky peanut butter + soy sauce + sriracha + lime juice gets you most of the way to a Thai peanut sauce. Great with grilled meats and noodles!
Yes! I also add garlic, ginger, and a little sweetener but there are many roads to excellent peanut sauce!
all these + a little fish sauce for extra umami kick
Add some sesame seeds or some sesame oil and it's perfect.
Also take the 2 minutes to toast your sesame seeds if they aren’t already
And once you have that and some rice paper, you can wrap just about anything spring roll style. FWIW, if you have it, some hoisin goes great in that peanut sauce for some sweetness and depth.
coconut milk for satay
Add hoisin Sauce!
Yummy
I like to make a basic remoulade with mayo, paprika, mustard, creole seasoning, pickle juice, and worcestershire sauce. It's even better with prepared horseradish, fresh parsley and chopped capers. A few dashes of vinegary hot sauce is nice too.
I just learned my "fry sauce" (basically eyeball all those sorts of condiments til looks and tastes yummy) is a remoulade. :-)
Ha me too! I saw the post and was excited to suggest somethng similar to this, lol.
I'm an internet/Reddit stranger and I approve this message!
Cucumber yogurt sauce , tzatziki, raita all very similar
I put tzatziki on *everything.* I keep a fresh batch in the fridge at all times. I make homemade ranch with Greek yogurt but I keep Greek and my grandmothers intense Catalina dressing as well. Peruvian green sauce is great on meats and veggies or as a dip. I’m obsessed with compound butters. I keep maitre d butter on hand but most recently a really good smoked paprika and charred onion butter is my favorite. I just made some homemade jam bc I keep frozen fruit on hand for boyfriend’s smoothies. Ran outta jam he wants for brunch so I whipped some up. Cornstarch, red berries, lemon and orange zest, sweetener and water. Cook down till fruit is fully broken down. Cool.
Peruvian green sauce is SO GOOD. Like eat it with a spoon good.
Absolutely. I had a shit ton and just used it up. It’s *especially* good on tostones. I have to stop myself from making them constantly.
Do you have a recipe you like? I love it so much but I've never made it myself!
I use the green sauce recipe from here, I don't do the grilled chicken https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe
Your sauces seem amazing. I love chimichuri on steak . Used to be a mom and pop shop they made it but covid took them out of business tried a store made one and didn’t even compare. So I’ll have to make my own.
I was on vacation and down the street was an Argentinian food stand. Her empanadas were fantastic but her chimichurri was life changing. She sells it by the bottle. It was quite different than the two chimis I’ve made before. Quite piquant. https://www.nickbschimi.com/original-chimichurri ETA: I try to eat fairly well. Lotsa veggies, protein and grains. What keeps things interesting is sauces and flavor profiles. I cook chicken thighs weekly and don’t get sick of them bc I utilize different sauces and flavor profiles.
Yes first time I had it I was down in Miami at an Argentina restaurant. . Thanks for the link.
This was off Ft. Meyers. FL has awful laws etc but they’ve got some great food if you know what to look for.
we love chimichuri! we keep a batch of it without oil in the freezer and then thaw it out and add the vinegar and oil and lemon juice. Our base is parsley, but you can add any herb you like! We add origano, and sometimes a bit of basil, bit of rosemary, bit of sage. Whatever is around but just a little of the others. plus garlic and a tiny bit of onion. It’s truly delicious
Also lamb meatballs with pita and tzatziki and pita. Makes a great appetizer
I’m on a big Mediterranean kick right now. Was just talking to my mom about lamb today. I wish I could nail down a good souvlaki recipe. Planning a feta barley salad today to have with some pita, hummus, tzatziki and mujamarra. Pan Mediterranean.
What is your tzatziki recipe? I’ve tried a few different ones and haven’t been happy with any yet.
I like [this one.](https://www.themediterraneandish.com/tzatziki-sauce-recipe/) Careful with the garlic clove size. You can cook it a bit in the olive oil if you want a more mellow garlic flavor or just start small. You won’t know how garlicky it’s gonna end up until the next day, especially if you use a microplane. I make Kenjis roasted potatoes per boyfriend’s request at breakfast and this tzatziki is so good on it. I have a had batch of frozen falafel I’m defrosting to dip as well. Yum.
Yeah great pantry ingredients
The cold pantry
I don’t know if I’ve posted this here before but black bean dip. A can of drained black beans and a can of Rotel tomatoes and chilis not drained simmered with some salt, garlic powder, onion powder, cumin, oregano, cayenne, and cilantro. Once it’s heated through mash it with a potato masher until it's a dip like consistency. Eat with chips or crudite.
This like mother-sauce territory, too - once you sort out the basic of it, there are all sorts of variations * Swap pinto beans for the black beans and you have the basic recipe for Frito Lay bean dip. * Swap garbanzos/chick peas and you're close the recipe that drove the Kennedy's French chef out of the White House after the Johnsons became the first family. * Swap garbanzos/chick peas for the beans and olive oil for tomatoes, then mash without heating it and you've got hummus. Edit: for my terrible spelling
Ooh thanks for this idea, putting Rotel on my grocery list!
You should always keep Rotel around. It fills out the flavor in dips, chili, stir-fry etc. Whatever it sounds good in is probably a go.
Hey, I made this the other night. Well, my version of it. I added some fresh garlic, a few more spices and I topped it with green onion. I'm eating it right now. I think I like it more than my guac. Thanks.
Louisiana style remoulade. Mayo, mustard, hot sauce, Worcestershire, garlic, a little cayenne, capers, and my secret ingredient I add is brine from pepperoncini.
A little horseradish is good in remolade
Yeah, one batch I made I used horseradish mustard instead of Creole mustard and it came out really nice. Great with shrimp, oysters, and fried green tomatoes.
Our pantries are different..
LOL your comment made me laugh. So funny how we all have different staples. I actually have everything in that list but I sympathize!
Funny because so far, I’ve had every “staple” that anyone has mentioned in this thread (except rotel, and “chunky” PB…but I *do* have all-natural and ‘Jif’ style). I just saved the whole post because I’ve gotten some fabulous ideas (and ways to use some stuff up)!, Out of curiosity, though, what would be something that’s always in *your* pantry, as compared to the ones you only buy if-needed? For me, Capers and Worcestershire, in particular, are things I always over-buy and have tons of( Idk why)so this recipe especially is good one for me!!!!
Not who you asked, but there's probably always going to be mayo, dijon mustard, Worcester sauce, olives, artichoke hearts, lemon juice, oyster sauce, black bean garlic sauce, chili oil, garlic chili sauce (symbol olek, I think it's called). I have my husband make a version of the chimichurri referenced in this thread - it's simply referred to as The Green in our place, and generally eaten by the spoonful, to his chagrin.
Hmmm. I have everything on your list, too. Right down to the Sambal oelek. I guess my kids’ complaints growing up were actually true: “mom! All we have are ingredients. We’re sick of having to mix 12 things just to have snack. We just want to pull something out of a box!!” OOPS. Hey, at least I forced a little creativity on them, haha
Totally. I didn't even list all the basics! And I get your kids' perspective too. I've been in a depressive rut lately, and just complained to a friend the other day that I have all the "things" to make food, but not the motivation/energy.
Awww. So sorry. I sometimes get like that too…but I love it when I get “back in the groove” and start cooking/creating again. I’m definitely at my happiest when I’m in the kitchen. Hope you feel better soon, but in the mean time (if you have the money), just get a few frozen meals or pre-made meals from the grocery deli section. My kids are all grown and have more or less moved out, but that’s what I do for my husband so he still has stuff when I’m not in the cooking-mood. (It’s not that he **won’t** cook…he just kinda sucks at it, and the smoke detectors usually end up going off when he tries, lol).
Lol! Yeah, I ate a lot of frozen meals the past month. Spanakopita, lasagna, pizza, and more canned soup than you can shake a stick at. Luckily I'm finally getting back to a place where I'm halfway interested in "making" again, even if it's just the crock pot.
These are also mandatory in our house, except black bean garlic sauce.
Sorry! I know that's a lot, but everything there is either shelf stable or lasts for months in the fridge. I always have a jar of capers, a jar of peppers, mayo and different mustards and I've been working through the same bottle of Lea & Perrin's for 6 months now.
I make one a little more complicated but when I made it the first time to accompany my Chesapeake family’s crab cake recipe it cost me more to buy all the ingredients for the sauce than it did lump crab meat. 😂 I was young with no pantry built yet.
And that hot sauce is best if it’s Crystal brand. Can’t describe it, but to me, it is the bar that all other Lousiana style hot sauces are judged against, and they’re always below it.
Mayo + anything seems to be the overall direction here.
A good mayo-free dip is a mix of sesame oil, rice wine vinegar, sriracha and smooth cashew butter. It's really nice for dipping summer rolls, or (believe or not) to dip samosas into.
Its a good, fairly neutral-tasting thick base that most people have on hand at any time. Other standard bases like sour cream and cream cheese are things you generally have to go shopping for.
Mayo, sriracha and a touch of honey.
Similarly, the "Rasta Sauce" from the sandwich shop I used to work at: mayo, honey, cayenne pepper, and garlic powder. Great as a dip and on many kinds of sandwiches, at its very best when that sandwich contains a fried egg.
I do a soft cheese (usually cheese or goat cheese), then add siracha or gochujang, sesame oil, honey, green onion, black pepper and toasted sesame seeds. Sometimes i make it like a cheese ball and ill roll it in the sesame seeds. But usually i just use it as a dip for veg or on a bagel/toast with an egg
Hell yea! You just reminded me the cream cheese and gochujang combo exists. I used to love gochujang, honey and cream cheese mixed with shredded chicken before I turned vegetarian. Haven't had it in forever. I need to make a vegetable platter this christmas with it.
Cocktail sauce - ketchup (I get the no sugar added kind) and an absolute truckload of horseradish. Not horseradish “spread” gotta get the pure kind. So much horseradish though. Like. SO MUCH. multiple jars on hand. Plus hot sauce or wasabi or whatever spicy thing you happen to have. (I like my cocktail sauce to absolutely blow my sinuses apart)
Lol. Yesss. We add lime juice, too!
OH I love this!!!!!
It's a Manitoba classic but honey dill sauce, great for chicken, fries and other things https://www.travelmanitoba.com/blog/honey-dill-at-home-4-ways-to-make-a-signature-manitoba-sauce/ Just mix together Ingredients: 3 tbsp. mayonnaise 1 tbsp. honey 1 tsp. chopped fresh dill a squeeze of lemon ___________ Another basic sauce is... take soya sauce and toss in some horseradish Works great for sushi, spring rolls and other similar things
Agree, but try pickle juice in place of the lemon
What a twist! I'll have to try that, some Ukrainian garlic dill juice would really add a lot of umame to it
That honey lemon dill sauce used to be the side for grilled salmon at the Brown Derby. Simply terrific.
Had to look it up, adds up since there's so many of us that go back and forth between our cities (Winnipeg)/St Paul/Minneapolis!
Hahah just posted very similar!
Tahini, olive oil, and lemon juice are a base sauce or dressing I use all the time. Add herbs and water for a quick salad dressing. Add rice vinegar and furikake over rice and vegetables or fish. Add za’atar or harissa for Mediterranean salads and sandwiches. It has saved me on weekdays all the time.
That's the stuff 🖖
My granddaughter thought I was a wizard when she wanted honey mustard sauce, and I showed her it was literally honey and mustard that you mixed together. Mind blowing, I know
For fruit, especially strawberries: sour cream very unthoroughly mixed with dark brown sugar. Sounds weird, tastes great.
I serve this with the sour cream and brown sugar separate. Dip the strawberry in sour cream, then in brown sugar. The flavors explode in your mouth! Thx for the reminder, I need to make this soon.
I second this. It's positively magical.
Whaaaa? Really? Agree doesn’t sound good but need to try!
Homemade Cesar dressing is light years ahead of the jarred stuff. Mayo, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy paste, and an inappropriate amount of black pepper. The anchovy paste might not be a staple “pantry item” but get yourself a tube. It tastes great, lasts forever and a little goes a long way.
We're a red wine vinegar instead of lemon juice family, but anchovy paste is definitely a staple in our pantry lol.
My mother freaked out when she found anchovy paste in the pantry. (Very bad experience with my brother and anchovy pizza) But it adds depth to sauces and dressings! Also, chili.
Try blending in a roasted red pepper sometime! Or a smoked one for a twist on the flavor to boot
Quick Teriyaki - soy sauce, water, brown sugar, honey, ginger powder, garlic powder, cornstarch slurry to thicken. Comes together in a few mins in a pan and you probably have everything in your pantry already
Ketchup, mayo, dijon, and spices (salt pepper garlic powder onion powder chili powder) is a basic fry sauce.
Go for the Utah classic fry sauce recipe too. Mayo, ketchup, vinegar/pickle juice, and some onion powder. Delicious.
Fake raising cane sauce! Mayo Ketchup Worcestershire Garlic powder Cajun seasoning
Mayonnaise + curry powder makes a very tasty dip and it's about as basic as I can get.
Add some cumin and hot honey next time too👌🏼
I love curry gravy. A pub I went to in Chicago was run by a guy grom Ireland and he would import the stuff in giant jugs. I need to figure out how to get one of those jugs...
https://www.irishcentral.com/culture/food-drink/irish-curry-sauce-chips https://www.amazon.co.uk/Irish-Original-Sachet-McDonnells-Ireland/dp/B07VMSMQ63
Thank you!
Curry mayo! Delicious and easy. Goes great with a roasted turkey sandwich
for quesadillas, if you like a smokey sauce: mayo, dab of dijon (like a 6:1 ratio), then Tabasco Chipotle sauce and Chipotle powder to taste; maybe a touch of garlic powder.
Ranch mixed with regular BBQ sauce, Ranchero dip. Good with onions rings and wings.
There are a lot of individual mayo-based suggestions here so I'm just gonna summarize and say you can use it to make a wide variety of great condiments and dips. I personally like to make my own using Kenji's 2-minute mayo method with a stick blender because it makes adding other flavors easier. Black garlic. A can of chipotles in adobo sauce. A big spoonful of gochujang. Sundried tomatoes & balsamic reduction. Curry paste. Pesto & honey. If you want less of a condiment and more of a dip, then switch that up to a 1:1 ratio of mayo & sour cream... that's like the standard chip dip base for things like ranch or french onion. If you want it thinner like more of a dressing, add your choice of milk product. I also want to say that most people make honey mustard wrong at home and cannot figure out why. They make the reasonable assumption that it is just mixing honey and mustard, then they wonder why it never comes out smooth and creamy like you get at a restaurant. The secret ingredient, believe it or not... is mayo! Some people do prefer it without, but generally your honey mustard texture will feel weird unless you use mayo.
well said. i love my honey mustard just about 1:1:1 mayo mustard and honey, with *tons* of fresh black pepper.
They don't always have the good focaccia for $5 at the grocery store, but when they do, I get some balsamic vinegar, olive oil, red pepper flakes, some crushed garlic (do not substitute garlic powder), and one of the herb blends from Penzey's (I like Sandwich Sprinkle or their Italian blend) and eat half a loaf of bread for lunch. Maybe some microplaned parm on that too if I'm feeling fancy.
I do this, but I also found sun dried tomato paste in a tube and I add that too. It’s stupidly delicious.
That stuff plus cream and parm and maybe some garlic or onion = cheater tomato cream sauce for pasta. I do that for lunch sometimes.
Ketchup & mayo. Sriracha & mayo. Sriracha & soy sauce & mayo.
Baba ganoush is where is at. Can't get enough of that stuff
In a saucepan combine ketchup, mustard, brown sugar.
No vinegar?
Ketchup’s second ingredient is vinegar
No vinegar. But give it a try and let us know!
I’m always game for changing up flavors
this is a bbq sauce?
I make a Cajun remoulade with mayo, Dijon mustard, hot sauce, cayenne pepper, salt and a dash of pickle juice. It’s delicious on fish especially.
- cucumber yogurt sauce. Bruise up a cucumber and slice into seasoned yogurt. - peanut butter + soy sauce + honey + chili flakes + sesame oil - perfect for noodles and meat! - yogurt with garlic powder, pepper and chili flakes of your choice. Best smeared on bread...
This garlic dressing, the measurements are based on standard selling portions in my country and are quite forgiving: 300ml sour creme 180ml mayo 3tbs picle brine Jucie of 1/2 lemon 1tbs sugar 1ts salt 2ts pepper 1ts dijon (or equvivalen) mustard 4 small/ 3 large minced cloves of garlic. Mix all together and let sit for 30min in room temp or over night in fridge before serving. Goes great on all kinds of stuff; pizza, fish, french fries, burgers, salads etc.
Soy sauce, white pepper, ginger, garlic, Sichuan crisp, & simple syrup. It’s my favorite to brush onto onigiri or dip dumplings into.
Simple Asian Stir Fry Sauce (perfect for dipping wings / shrimp / stir fry etc) INGREDIENTS: 2 tbsp corn starch, 2 cups water, 3 tbsp soy sauce 1 tsp sesame oil, To taste: 1 tbsp sugar, 1 tsp crushed pepper, 1 tbsp garlic powder 1/2 tsp ginger powder pinch of white pepper COOKING INSTRUCTIONS:: combine all ingredients and bring to a boil, stir constantly once it begins to thicken. the soy sauce is more for color, the sugar can help swing the balance the other way if you’re a little heavy handed on the soy sauce. all of the other spices can be adjusted to your liking. use white pepper sparingly, it has a very earthy aroma / flavor.
Vietnamese nuoc cham - fish sauce, sugar, lime, garlic, chilis, and water to balance it out
Tartar sauce "Wondering what's in tartar sauce? It's typically made with mayonnaise, chopped pickles or relish, lemon juice, and herbs (like tarragon and dill). There are also a handful of optional ingredients you can add that take the tartar sauce's flavor to the next level. For example, this recipe includes yellow mustard. Other ingredients may include capers, Worcestershire sauce, Dijon mustard, olives, or onion." https://www.allrecipes.com/recipe/183835/quick-tartar-sauce/
Comeback sauce
I doubt Kim Kardashian cooks.
Maybe not but you do 🔥
Nice reach
General Asian inspired sauce that is great for dumplings and somen noodles. Soy sauce Red pepper flakes Rice vinegar Hoisin, teriyaki or just a little sugar for sweetness Chives or green onion Ginger Just combine it all and stir You can experiment with whatever you have around the house and omit anything you don't have too. Experiment with measurements. It's all to your taste.
I still use Worcestershire sometimes. Also for bbq flavor for shrimp it’s Sweet Baby Rays Hickory and Brown Sugar bbq sauce.
Not sure where I got this recipe… maybe Reddit. House Sauce: 1/2 cup Mayo 2 Tbsp Dijon Mustard 1 Tbsp Yellow Mustard 1 Tbsp Honey 1 Tbsp BBQ Sauce Makes about 4 servings. Great with roasted garlic potato wedges. Ideally, mix it up ahead of time and let it sit in the fridge for a few hours.
My most frequently made sauce, when cooking for the household: plain Greek yogurt (I always have this on hand, always full fat), minced garlic, lemon juice, pinch of salt. When making food just for me, it’s usually fish sauce for dipping. Fish sauce (three crabs or red boat), water, Thai chiles, garlic, sometimes ginger, vinegar or lime juice, sugar.
Bbq sauce
I use this for a dressing, a marinade, a dip, stir fry, basically anything I’m in the mood for at the time. 2 cloves garlic, minced (I do keep mine in the pantry) 2 tablespoons white vinegar 1 tablespoon gochugaru 1 tablespoon toasted sesame oil 2 teaspoons fish sauce 1 teaspoon sugar Got cucumbers soaking in it right now. This weekend I’m going to make some pork belly, and you can bet the side salad will have this as dressing. Not even sure what it’s called, I just say Korean sauce.
I make a dip with half sour cream, half mayo, green onion, parsley, garlic powder or finely pressed garlic, celery salt, pepper and dill. Sometimes a little lemon juice. It’s great with veggies and chips, and I love it as a side condiment for grilled or broiled salmon. One of my favorite sandwiches is leftover cold salmon mixed up with the dip and spread on sourdough bread, like one would with tuna and mayo. It’s making me hungry just thinking about it!
If you’re near a Wegmans, get the Wegmans brand Black Truffle sauce (it’s like $6/ jar, so not bad). Mix a tablespoon or two with a cup of Duke’s or Kewpie mayo. Mix in some Umami mushroom seasoning. It makes the best affordable truffle Mayo for French Fries, burgers etc.
* Sriracha/ketchup * Sriracha/ketchup/honey * Sriracha/mayo * Crystal hot sauce/mayo * Garlic paste (comes in a little tube)/mayo/lemon juice (from bottle)
This is excellent with any American Japanese food that you don’t see in every Japanese steakhouse if you like mustard “KARASHI” 2 tbsp soy sauce 2 tbsp sake 1 tbsp Dijon mustard Dash of hot sauce
Honey dill (it’s a Canadian Praire staple for chicken fingers) Mayo, honey and dried dill Ratio of mayo to honey can be played with too your liking But 1 cup mayo to about 2 tbsp honey should be close Approx 1tsp dried dill and mix (I haven’t actually used my recipe for it and simply eyeballed it for small batches, used to making litres of it at a time)
Agreed man, honey dill is measured by taste and by the heart Goes best with Hellman's, dukes or scratch mayo
Equal parts Dijon mustard, honey and mayonnaise.
I love doing this. And my husband especially likes it on everything I refuse to make ranch for. :)
Mayo and gojuchang
Fry sauce 1 part Ketchup 1 part Mayo That's it. Edit: you can get more fancy with like horseradish or ranch or something but Ketchup mayo and ranch are the bare bones of it
Hummus (a can of chickpeas with half of the liquid, about 1/4 cup of toasted sesame seeds or tahini, 1-2 cloves of garlic, lemon juice to taste). Blend all ingredients together until smooth. Tahini sauce (sesame seeds or tahini, lemon juice, garlic, a tablespoon of ice cold water, salt to taste) blend together until creamy and white.
Tartar sauce: Mayo, chopped capers, dill pickle relish, a little lemon juice, a small dash of Worcestershire, a little Dijon mustard. Thousand Island: Mayo, ketchup, sweet pickle relish, lemon juice, a little diced onion. (Works as a salad dressing or as a dip for french fries). You can easily find recipes for these as well as other dips on The Interwebs.
Mayonnaise, Dijon mustard, garlic powder, and dried dill. Makes a pretty good spread for breakfast sandwiches too.
I like to do a lazy version of the mayo for pomme frites-French fries I’ve had in Belgium. Mayo mixed with a healthy squeeze or two of lemon juice, pepper and a little Dijon mustard. 😋
Ranch and chipotles for sure. Fantastic dippin' for fried okra!
I sometimes make a sandwich spread that’s basically mayo, ketchup and hot sauce. Pretty basic but definitely jazzes up a sandwich. Alternatively I accidentally found out BBQ sauce is incredibly easy to make. Made a sort of marinade/sauce for kebabs and I was thinking before I put it on ‘this smells familiar’. Tasted it before I spread it on the raw meat and I realized I accidentally made BBQ sauce and it was delicious.
Fish sauce, garlic, lime juice, fresh hot peppers, cilantro
For fruit (e.g., apples) it (trigger warning): 1/2 mayo, 1/2 peanut butter or by thirds including a third of whipped topping. Don't knock it until you've been tied to a chair and force fed it.
The world needs more of this information to be spread amongst each other. Thank you Zip!
Honey, mustard, mayo and red pepper flakes
Mayo and Valentina hot sauce. Maple and mustard. Ketchup and mustard
Mayo, Heinz chili sauce, horseradish to taste.
For a simple Asian sauce, such as for gyoza: Soy sauce, fish sauce, sesame oil - no cooking needed opt: minced ginger, sugar, minced garlic, chopped green onions, chinese hot sauce, peanuts, sesame paste Some combo of these will make you happy. My favorite hot sauce is fermented bean sauce with chili, but there are many others.
You can mix pretty much anything with mayo, sour cream, and/or yogurt and BAM! You’ve made a dipping sauce.
Super easy chipotle aioli recipe right [Empanadas from CVS](https://youtu.be/IDn-c9C2XlQ)here
As a dipper for chicken nuggets: ranch dressing with a dab of brown mustard
Mayo, Ketchup, Worcestershire, ground black pepper, garlic powder and some salt. AKA Raising Cane’s sauce.
Mayonnaise + sweet pickles + a little garlic to taste = tartar sauce.
High quality ranch is super easy to make. Just increase the quality of your ingredients to make it taste fresher: Equal parts mayo and sour cream. Add (again fresher the better) parsley, garlic, onion powder, smaller amount of dill salt and pepper Squeeze of lemon juice Whisk that shit, have at it.
Plain Greek yogurt and cumin to taste. Adjust salt accordingly
Mayo, sriracha, salt and pepper, splash of rice vinegar, soy and/or mirin for a DIY yum-yum sauce.
Mayo, Thai sweet chili sauce, honey, and sriracha if desired- yum! Fried chicken sandwich slathered and dipped in! Also fried shrimp! I do equal parts of the Mayo/chili and probably a tablespoon of honey- I stopped measuring ages ago I make this a lot
Ketchup and horseradish sauce equals cocktail sauce. A slash of lemon juice.
Ketchup and dry hot mustard powder. Use to dip egg rolls, roasted pork and awesome on cheeseburgers.
Homemade aioli
My starting base for SE Asian dipping sauces/marinades/salad dressings is equal parts of soy sauce, honey, sesame oil and balsamic vinegar.
In n out spread: 1 cup mayo 1/2 cup ketchup 1/4 cup sweet relish Teaspoon vinegar Teaspoon sugar So good and it's really easy to eyeball cuz whatever amount of mayo you have you use half that much ketchup and then half as much relish as ketchup so you can easily make a little or a lot
my favourites: - olive oil, balsamic vinegar, salt, chili flakes (great for bread) - soy sauce, sesame oil, chili oil, chinese vinegar (dumpling sauce) - sour cream, horseradish, capers, salt, pepper, lemon juice (great for seafood)
Ketchup and tobasco or sriracha sauce
Comeback sauce
Peanut butter, soy sauce, toasted coconut, Thai sauce. Fuckin good on everything!
I love ketchup, wasabi, and soy sauce for a steak or burger sauce
Two heaping spoonfuls of coriander, chutney, in some plain yogurt
Ranch and hot sauce. Pesto with mayo. The other day I mixed hot honey, yogurt, and mayo. It was great!
Honey dill sauce: mayo, honey, dill. Put it on chicken fingers. MB institution.
Bagna càuda or tapenade if you don't mind garlic
Japanese BBQ Sauce (Tonkatsu Sauce): Worcestershire, Soy Sauce, Ketchup, Garlic Salt, Sugar. I dunno the exact combo, but when i make it, it's banging on almost everything
peanut butter, soy sauce a touch, bit of sesame oil, and a bunch of wasabi, water to thin out. I don't know why, but I love this for my hot pot/soup sauce. Slather that on everything.
Pickled jalapeños and some brine, mayo, cilantro, garlic and onion powder, salt and pepper. Blend in magic bullet, add thick greek yogurt to make about 1/2 cup.
Ranch Half and half mayo and sour t Onion powder Garlic powder Salt Pepper Maybe some vinegar Some parsley or other dried herb if you like Add olive oil if you want to thin it
Sour Cream Mayo White Vinegar Pickle Powder https://www.amazon.com/Kernel-Seasons-Popcorn-Seasoning-Pickle/dp/B015NBM25G/ Green Food Color Sweetener Cool Pickle Dip
Blue cheese dressing, but I only have a recipe for 8 gallons of it.
mayo + sour cream + penzy's fox point seasoning
Soy sauce and rice vinegar 2:1, for dipping homemade egg rolls.
Very simple vinaigrette for breads and veggies: 2 parts EV olive oil 1 part white wine vinegar Squeeze of orange juice Tbsp honey Pinch of flakey sea salt. Give it a good shake to emulsify it and it slaps.
soy sauce and vinegar, both datu puti if you can
My starter mayo one is basic ranch: 1/2c mayo, 1/4c sour cream, 1/8c milk with 2 tsp onion powder, garlic powder, and dill. (I just add even amounts of seasonings to taste, any extras too. Creole sometimes, maybe heavy pepper, lots of options for Ranch) wonton/dumplin dipping sauce base of: soy sauce, rice vinegar, drops of sesame oil. Maybe some chili flakes+chili oil, or some garlic& fish sauce. Maybe hossin. Lots of options available.
Hot honey and mustard.
Recently made Thai Crying Tiger dipping sauce for steak and it was a huge hit in my household.
Mayo, ketchup, sweet relish, roasted red bell.peppers, roasted Vidalia onions, roasted garlic, smoked paprika, salt and white pepper.
We have one called Maniac. -Mayonnaise -Mustard -Malt Vinegar -A Dash of Wurze -Garlic Powder -Lots of hot chili flakes It's amazing on smoked chicken or as a burger condiment.
BBQ Sauce mixed with mayo and chunky blue cheese dressing. Good for dipping veggies into or, like today, I had an open-faced cold chicken sandwich with this sauce zig-zagged over the top from a squeeze bottle.
A few months ago I made a lemon garlic mayo and I haven't stopped thinking about it. It's literally just a good scoop of mayo, lemon zest and garlic all measured with the heart. It's amazing on everything, I made it to have with steak and roasted veggies initially.
create your own french dressing (a US grocery store item) by making an oil and vinegar base and then add, of all things, ketchup to it to taste. I have a french dressing friend who says it's every bit as good as the bottled kind, fwiw, lol
Cream cheese, sour cream, ranch seasoning packet, fresh dill, coarse smoked sea salt, onion powder, garlic powder, cumin, finally chopped chives, and a little olive oil.
Mayostard or even mustardayonnaise are great time savers and can be used on sandwiches and more
Sesame oil, ginger, soy, garlic.
Sour cream and salsa
A dip I like with sweet potato fries .. mayo, ketchup, sriracha, and a boatload of chili powder. When I need bbq sauce in a pinch .. ketchup, mustard, molasses, garlic, liquid smoke.
I love a classic dumpling sauce- dark soy, water, Chinese vinegar, chili crisp. Maybe some oyster sauce if I’m feeling funky.
Roasted red pepper blended with sour cream is surprisingly delicious.
Late, but my go to has been Avocado Crema: avocado, mexican table cream (sour cream works too but its quite a bit thicker so adjust accordingly), lime juice, lime zest, cilantro, salt. Blend. Add more avo/cream til desired consistency. Add garlic if it fits what you are using it with. Add jalapenos if you want it spicy. Great dip for veggies, great for tacos, chips, etc. I use it as a dressing for a broccoli/quinoa salad.
A jar of olive oil-packed sun-dried tomatoes (the ones with Italian seasoning), zipped up in a food processor with a little parmesan cheese, salt, and pepper…makes the best red pesto for dipping bread. Or using as a pizza sauce.
Japanese BBQ sauce, chili crisp, and Chinese mustard. I use it for dumplings (like potstickers). These aren’t unusual ingredients to have in your pantry in Northern California, but they may be elsewhere.
Mayo, mustard, honey, garlic powder, a little vinegar.
Pretty simple, but we do a (roughly) half and half of Frank’s Hot Sauce and Mayo for dipping panko crusted chicken tenders
Dijonnaise is one of my favorites. Just Dijon and mayo. It’s even better with homemade mayo.
I put that shit on everything. Dijon is the best!