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RECIPE →: Gochujang Dipping SauceSweet, Spicy & Savory Korean-Inspired Sauce This bold and balanced Gochujang Dipping Sauce combines the umami-rich depth of Korean chili paste with tangy vinegar, nutty sesame oil, and a touch of sweetness. It’s perfect for dumplings, rice bowls, grilled meats, or as a spicy dipping sauce for vegetables. Ingredients (Makes about 3/4…
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RECIPE →: Beer Cheese Dip RecipePerfect for Pretzels, Chips, Veggies, or Fries Looking for the ultimate game day snack or party appetizer? This creamy, gooey, flavor-packed Beer Cheese Dip is a guaranteed crowd-pleaser. Quick to make and impossible to resist, it pairs beautifully with soft pretzels, tortilla chips, fresh-cut veggies, or drizzled over fries. Ingredients (Serves 4-6)…
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RECIPE →: Sauce Piquante RecipeA fiery sauce rooted in Southwest France, Sauce Piquante blends tomatoes, peppers, onions, and vinegar into a spicy, tangy stew sauce for rabbit, chicken, or game. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs Protein 45 kcal 3 g 4 g 1 g Servings: Makes ~8 servings (3 Tbsp each) FAQs Substitutions
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RECIPE →: Sauce Ravigote RecipeFeaturing a bright vinaigrette base studded with mustard, chopped herbs, capers and shallots, Sauce Ravigote is a lively cold sauce that “revives” (ravigoter) simple proteins like boiled fish, chicken or beef. Ingredients Method Nutrition Facts (per Tbsp / ~15 g) Calories Fat Carbs Protein 70 kcal 7 g 1 g 0 g Servings: Makes ~6 Tbsp FAQs Substitutions
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RECIPE →: Sauce GribicheSauce Gribiche transforms mayonnaise into a piquant relish with chopped hard‑cooked eggs, capers, cornichons and fresh herbs. Originating in 19th‑century France, it’s traditionally served with poached fish, cold meats, or steamed vegetables. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs Protein 100 kcal 9 g 1 g 2 g Servings: Makes ~¾ cup (~12 Tbsp) FAQs…
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RECIPE →: MayonnaiseA cornerstone of French cold sauces, classic mayonnaise is a luxurious emulsion of egg yolks, oil, and acid. Its luscious texture and mild tang make it the perfect base for aioli, remoulade, and countless sandwich spreads. Ingredients Method Nutrition Facts (per Tbsp / ~15 g) Calories Fat Carbs Protein 95 kcal 10 g 0 g…
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RECIPE →: Bagna CaudaBagna Cauda: The Warm Piedmontese Dip Bagna cauda (literally “hot bath” in Piedmontese dialect) is a communal dipping sauce hailing from Italy’s Piedmont region. Traditionally enjoyed with an assortment of raw or lightly blanched vegetables, crusty bread, and sometimes boiled potatoes, it’s a convivial dish perfect for gatherings and sharing…
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RECIPE →: Sauce LyonnaiseOriginating in Lyon—the “gastronomic capital” of France—Sauce Lyonnaise elevates the classic brown sauce with sweet, tangy onions and a hint of vinegar. It’s the quintessential accompaniment for pan‑seared meats, pork chops, and even poached eggs, marrying meaty depth with bright aromatics. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs…
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RECIPE →: Sauce FoyotAlso called Sauce Valois when enriched with glazed meat, Foyot builds on Béarnaise by whisking in a rich demi‑glace (meat glaze), making it ideal for roasted beef or lamb. Ingredients Method Nutrition Facts (per Tbsp / ~15 g) Calories Fat Carbs Protein 120 kcal 11 g 0 g 2 g Servings: Makes ~8 Tbsp FAQs Substitutions
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RECIPE →: Sauce Mousseline RecipeAlso called Sauce Chantilly when applied to Hollandaise derivatives, Mousseline lightens Béarnaise by folding in softly whipped cream, yielding an airy, cloud‑like finish perfect for delicate fish or steamed vegetables. Ingredients Method Nutrition Facts (per 3 Tbsp / ~45 g) Calories Fat Carbs Protein 95 kcal 9 g 1 g 1 g Servings: Makes ~8 servings (3 Tbsp each) FAQs Substitutions
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I’m Sixto
Writer and recipe developer for Sauces and Dips. Discover easy, flavorful sauce recipes and dip ideas from around the world — from timeless classics to bold global favorites, each one crafted to elevate every bite.
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