House-Made Dipping Sauces
A sauce acts as the bridge between a dish and the diner. Instead of reaching for bottled condiments, focus on these three foundational styles that adapt to almost any fried or roasted accompaniment.
Balance is everything
Taste as you go, and remember that an acid (lemon, vinegar, lime) is almost always the missing component when a sauce feels dull.
- whisk
- mixing bowls
- rubber spatula
What goes in.
- 1/2 cupmayonnaise
- 1 tbspDijon mustard
- 1 tsplemon juice
- 1/2 cupGreek yogurt
- 1 clovegarlic, grated into a paste
- 1 tspfresh dill, minced
- 1/4 cupextra virgin olive oil
- 1 tbspbalsamic vinegar
Whisking for Texture
For oil-based sauces, add the fat in a slow, steady stream while whisking rapidly to create a stable, velvety bond that won't separate.
The method.
Prepare the Garlic Aioli base
Whisk mayonnaise, mustard, and lemon juice until the texture is uniform. Fold in the grated garlic and let it sit for ten minutes so the bite of the garlic mellows into the fat.
Build the Herb Yogurt dip
Combine yogurt and fresh dill in a bowl. Stir until the dill is evenly distributed and the yogurt becomes aerated.
Construct the Balsamic drizzle
Slowly pour the olive oil into the balsamic vinegar while whisking continuously. The liquid will turn from two distinct layers into a single, glossy, dark suspension.
Other turns to take.
Spicy Heat
Add a teaspoon of chili paste or crushed red pepper flakes to the Garlic Aioli base.
Citrus Herb
Swap lemon juice for lime and use cilantro instead of dill in the yogurt base.
When it doesn't go to plan.
Always grate your garlic on a microplane; large chunks will overpower the other components.
If a sauce seems too thick, whisk in a teaspoon of warm water to loosen it.
Keep your herbs fresh by adding them at the very last second before serving.
The ones that keep coming up.
How long can I store these?
These sauces are best within 24 hours of making. The aromatics lose their punch and the textures can break down if kept longer.
Why did my oil-based sauce separate?
You likely added the oil too quickly. If it happens, start with a fresh teaspoon of vinegar or mustard in a clean bowl and slowly whisk the separated sauce into it.
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