Dipping Sauce Recipes: 3 Savory Dips to Slam Dunk Your DiningFood
Ready to take that grilled meat to the stratosphere? Put away that A1 Sauce! The List reached out to Linsey Tweed, manager at Hobe Meats, to bring you three dipping sauce recipes to add after you pull that beef or chicken off the fire. These recipes will blast your taste buds with flavor.
1. Chermoula Sauce
Here’s one of or favorite dipping sauce recipes We’re first starting out with a perfect match for seafood – Chermoula sauce. It’s a North African-inspired sauce typically used in Moroccan cooking. It’s similar to a pesto or a chimichurri sauce.
- 1 cup packed cilantro leaves
- 1/2 cup packed parsley leaves
- 4 medium cloves of garlic, peeled
- 1/4 cup preserved lemon juice, or 1/3 cup of regular lemon juice
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1/8 teaspoon crushed saffron
- 1/2 cup olive oil
- Kosher salt, to taste
Place cilantro, parsley and garlic in the work bowl of a food processor filled with a steel blade. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as necessary. Add preserved lemon juice, paprika, cumin, cayenne and saffron and pulse to combine.
With motor running, drizzle olive oil through the feed tube. Process until sauce is uniform. Use immediately or transfer to an airtight container and store in refrigerator for up to two days.
2. Sambal Sauce
Next on our list of dipping sauce recipes? Get ready to give your shrimp or chicken skewers some love with Sambal sauce. It’s a very popular Southeast Asian sauce that’s sweet, sour and hot.
- 1 cup chopped Serrano chiles with seeds
- 2 tablespoons white sugar
- 2 tablespoons salt
- 1 tablespoon shrimp paste
- 1 tomato, chopped
- 1/2 onion, chopped
- 1 bulb garlic, peeled and crushed
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 2 lemongrass, bruised
- 2 fresh curry leaves
- 1 (1/2-inch) piece galangal, thinly sliced
- 2 tablespoons tamarind juice
Place Serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic and lime juice into a blender. Blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the pepper puree along with the lemongrass, curry leaves and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice and cook for one minute more. Strain before serving.
3. Plum Sauce – One of the Best Dipping Sauce Recipes!
Finally, we give you a sauce that’s basically pork loin’s best friend – plum sauce! Popular in Chinese cooking, this sauce is sweet, sour and most importantly, it’s all super simple ingredients. It’s easy to make, but oh-so delicious. One taste and you’ll see why it makes our list of best dipping sauce recipes.
- 3/4 (16-ounce) jar plum jam
- 2 tablespoons vinegar
- 1 tablespoon brown sugar
- 1 tablespoon dried mince onion
- 1 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring constantly. Remove from heat.
If you’re looking for ways to kick up your meat game, now you’ve got three dipping sauce recipes to please any palette.