“Big Easy” Dippin’ Sauce
2 cups Mayonnaise
2 cups Sour Cream
12 Tsp. Dill Pickle Juice
12 Tsp. Prepared Dijon Mustard
Combine all ingredients in a bowl. Mix thoroughly until well-blended, chill until ready to serve. Sprinkle with paprika to add color.
Try with our Buffalo Shrimp, Louisiana-style Shrimp, Southern-style Shrimp or any of our delicious Dipt’n Dusted® or Panko breaded seafood…
Cajun Tartar Sauce
2 cups Tartar Sauce
2 Tblsp. of your favorite Cajun Seasoning
Fresh squeezed lemon juice to taste
Mix thoroughly, chill and serve.
Try with our Buffalo Shrimp, Louisiana-style Shrimp, Southern-style Shrimp, or Dipt’n Dusted® Fish. Also delicious with any of our Dipt’n Dusted® or Panko Breaded Seafood.
Chipotle Ranch Dressing
Yield: 2 ½ cups
Ranch Dressing Mix – 1 packet
Sour cream – 2 ½ cups
Lime Juice – 3 Tbsp
Chipotle in adobo sauce, pureed – 3 Tbsp
Cumin, Ground – 1tsp
Cilantro, chopped fresh – 2tsp
1. Place all ingredients in a bowl and mix until thoroughly blended.
2. Place sauce in airtight container and refrigerate until ready for use.
Make a fiesta with this spicy sauce. Try with our Dipt’n Dusted® Seafood or Panko Breaded Seafood.
Citrus Cilantro Dipping Sauce
Yield: 2 cups
Lime Juice – ¼ cup
Orange Juice – ½ cup
Lemon Juice – ¼ cup
Sour cream – 1 cup
Cilantro, chopped – 1Tbsp
Salt to taste
1. Place all ingredients in a mixing bowl and mix well. Place dipping sauce in a airtight container and refrigerate until ready for use.
Chef’s Suggestions; Save extra sauce and use dipping chips, vegetables and fruits .
Yield: Yield 14 ounces
Chili sauce- 12 ounces
Prepared horseradish – 1 to 2 tbsp.
Juice of 1 lemon
Hot pepper sauce, dash
Combine ingredients. Stir together, chill and serve.
1 8.5-oz. can cream of coconut
1 8-oz. container plain yogurt
2 fresh strawberries diced
2 tbsp crushed pineapple
Whisk the cream of coconut and plain yogurt together in a small bowl. Fold in the diced strawberries and crushed pineapple. Cover, and refrigerate for at least 1 hour before serving.
Creamy Avocado Sauce
Avocado, ripe – 1 each
Sour cream – ¼ cup
Lime Juice – ½ lime
Salt, Pepper- to taste
Place all ingredients in a food processer and blend until smooth. Place sauce in a squeeze bottle, cover and refrigerate until ready for use. Sauce can be made a day in advance.
Creamy Stone Mustard Dipping Sauce
Prep Time: 15 minutes
Yield: 16 oz.
Country Stone Mustard – 1 cup
Mayo – 1/2 cup
Worcestershire Sauces – 3 tsp.
A-1 Steak Sauce – 2 tsp.
Half and Half – 3 Tbsp.
Salt – 1/8 tsp.
Cayenne Pepper – Pinch
1. Place all ingredients in a suitable mixing bowl and mix until well incorporated. Cover and place in refrigerator until ready for use.
Island Dipping Sauce
2 oz. jar orange marmalade
2 tablespoons pineapple juice
4 tablespoons fresh lime juice
Cayenne pepper to taste
Mix and Serve.
Lemon Butter Sauce
Lemon Juice – 3 Tbsp.
Water – 3 Tbsp.
Shallots – 1 Tbsp.
Butter – 3 sticks
In small sauce pan combine lemon juice, water and shallots. Cut butter into 12 pieces.
Bring liquid to a boil; gradually add butter, stirring with a wire whisk. When all the butter is added and melted remove from heat.
Orange Marmalade Preserves – 1, 8 oz jar
Simple sugar syrup – 1/2 cup
Combine 1, 8-oz. jar orange marmalade preserves with ½ cup of simple sugar syrup. May be served chilled or warmed.
Simple sugar syrup recipe
1 cup water
½ cup sugar
Combine the water and sugar in a saucepan. Simmer, stirring occasionally, until the sugar dissolves.
Yield: 2 cups
1 ripe papaya (about 1 pound)
1 fresh jalapeño
1 medium garlic clove, finely minced
¼ cup red onion, finely chopped
1/8 cup cilantro, coarsely chopped
Zest of lime
¼ cup fresh lime juice
Prepare papaya by cutting into ¼” cubes. Seed and finely chop the jalapeño peppers. Toss all ingredients together gently and leave at room temperature. Serve salsa within 4-6 hours. For overnight storage, refrigerate.
Roasted Garlic Lemon Aioli
Yield: 2 cups
Roasted Garlic – 8 each
Mayo – 2 cups
Lemon Juice – 3 Tbsp
Salt – to taste
1. Peel garlic cloves and drizzle with olive oil. Wrap with foil and place in a 400˚F oven and cook until tender approximately 30 minutes.
2. Place roasted garlic in a food processor and pulse 3-4 times until the garlic is a puree. Or use a chef knife and finely chop.
3. Place all ingredients in a mixing bowl or food processor and mix well.
4. Cover with plastic wrap and refrigerate until ready for use.
1 18-oz. apricot preserves
Combine ingredients; serve chilled.
5 cups of Mayonnaise
1 ½ tablespoons chopped Cilantro
Juice of 1 whole Lemon
2 tablespoons Minor’s Chipotle Flavor concentrate
2 cloves of Garlic (minced)
Combine all ingredients in a bowl. Mix thoroughly until well-blended, chill until ready to serve.
Sweet and Sour Sauce
Step 1 – Combine Ingredients and bring to a boil
½ cup white sugar
¼ cup white vinegar
3/8-cup pineapple juice
Step 2 – Combine the cold water and cornstarch, then slowly add to the above mixture
1/8 cup cold water
1 level Tbsp. Cornstarch
Step 3 – Add 4-5 drops of red food coloring
Garnish the sauce with diced pineapple and diced cherries
Yield: Yield 2 ½ cups
2 cups of mayonnaise
3 Tbsp. Sweet pickle relish
2 Tbsp. finely diced shallots
1 Tbsp. flat leaf parsley, chopped
1 Tbsp. fresh lemon juice
1 teaspoon Worcestershire sauce
Dash of Tabasco
Salt and pepper, to taste
Mix mayonnaise, lemon juice, Worcestershire sauce, and Tabasco together in a bowl. Blend in the pickle, shallots, and parsley. Season with salt and pepper, and refrigerate. Serve chilled.
Yield: 1 ½ cups
Salsa, Hot – 1 cup
Sour cream – ½ cup
Jalapeno, diced – 1 Tbsp.
1. Place all ingredients in a mixing bowl and mix well. Place sauce in an airtight container refrigerate until ready for use.
Wild Buffalo Sauce
Wild Buffalo Sauce Mild Medium Hot
Mayonnaise ½ cup ½ cup ½ cup
Sour Cream ½ cup ½ cup ½ cup
Lemon Juice 1 tsp. 1 tsp. 1 tsp.
Favorite Hot Sauce 6 tbsp. 8 tbsp. ½ cup
Cayenne Pepper none 1 tsp. 2 tsp.