8 Dipping Sauces Recipes
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
I present my 8 dipping sauces recipes to you in this article.
Tasty ideas and recipes for fondue sauces are in demand at Christmas and around New Year’s Eve.
You can find the recipe for fondue with a shopping list elsewhere.
A fondue is a good idea, if there are many guests, just make the preparation easier for you.
Here you will find a great summary and ideas on how you can quickly prepare various fondue sauces from mayonnaise.
The sauces go just as well with a raclette and offer a variety of tastes.
YES! That’s a great thing because you quickly conjure up delicious cold sauces on the table.
The cold sauces are great dips for grilling, please remember!
Let yourself be inspired and enjoy the great sauces for fondue and raclette 🙂
Table of Contents
1. Recipe Dipping Sauces
First prepare the mayonnaise and then mix it with sour cream and créme fraîche.
The amount is calculated for about 6-8 people for fondue or raclette.
Portion the cold base sauce into 8 portions and prepare the 7 additional sauces for your fondue.
8 Dipping Sauces Based On Mayonnaise
Cooked, photographed and written down by chef Thomas Sixt.
Simple tutorial to prepare 8 cold sauces for fondue, raclette and as dips for grilling and snacking.
Base sauce with mayonnaise
|1-2||tsp||Dijon mustard (I use Dijon mustard)|
|4||Pinches||black ground pepper|
Base sauce with mayonnaise
|300||g||Sour cream (Stir into the mayonnaise)|
|300||g||Créme Fraîche (Stir into the mayonnaise)|
Mustard Sauce or Mustard Dip:
Paprika tomato sauce or dip
|1||Piece||red bell pepper (finely diced Note: use grilled antipasti peppers)|
|2||Pinches||Paprika noble sweet|
Green sauce or green dip
|2-4||tbsp||fresh herbs (Sorrel, spinach leaves, cress, chervil, tarragon, parsley)|
|2-4||Piece||gherkin sweet sour (finely chopped)|
|1||tsp||capers (finely chopped)|
|1||Piece||anchovies (finely chopped)|
|1||tbsp||Parsley (finely chopped)|
|1||tbsp||chervil (finely chopped)|
|1||tsp||tarragon (finely chopped)|
|2||Pieces||cooked egg (Chop the egg yolk and white separately, extra finely)|
|2||tbsp||chives rolls (finely sliced)|
|2||tbsp||Whipped cream (Use Cream Boy)|
Prepare the ingredients for the mayonnaise at room temperature.
Prepare a clean, grease-free bowl to prepare the mayonnaise.
Separate the fresh egg and place the yolk in a bowl.
Season with salt, pepper, mustard and lemon juice.
Mix the prepared ingredients with the whisk attachments of the hand mixer.
Pour in the oil in a thin stream while stirring.
When the mayonnaise starts to set, slowly add more sunflower oil and incorporate.
Egg yolk and oil combine to form a solid cream, it is an emulsion.
Mix the prepared mayonnaise with the sour cream and crème fraîche.
Season to taste with salt, pepper, cayenne pepper and lemon juice.
You can also add crème fraiche or sour cream.
Now divide the base sauce into 8 portions.
The first cold dip is now ready, this is the base sauce served as a sour cream crème fraiche dip.
Stir the mustard and honey into the second portion of the base sauce and prepare a harmonious cold mustard sauce.
You can optionally add more mustard and dill tips to the mustard sauce.
Wash the peppers, cut in half, deseed, optionally peel off the skin.
The cooking school for peeling peppers shows two variants.
Cut the pepper pieces into fine cubes and fry in a pan with a little oil.
The diced peppers should retain a al dente consistency!
Optionally, you can add a few plucked rosemary needles and finely flavor the diced peppers.
Allow the diced peppers to cool, then stir them into the third portion of the base sauce with the tomato paste and paprika and finish off the pepper dip.
Mix the fourth portion of base sauce with finely chopped herbs and finish the herb sauce.
Mix the fifth portion of the base sauce with finely chopped gherkins, capers, anchovies, parsley, chervil and tarragon and season with mustard.
Peel the boiled eggs, separate the egg white and yolk and chop extra finely.
Cut the chives into small rolls.
Mix the prepared ingredients with the sixth portion of the base sauce and prepare a finely tuned, simple “sauce tartare”.
The spellings sauce tartare, tartar sauce and tartare sauce describe the same preparation.
Season the seventh portion of the base sauce with cayenne pepper and lemon juice.
Just before serving, fold in the whipped cream and then serve.
In the video I show you how to prepare the mayonnaise.
You can derive the derivations of the sauces from the step-by-step illustrations and descriptive texts.
2. Calories and Nutritional Values
3. Dipping Sauces Based On Mayonnaise, Just As Delicious For Raclette
Mayonnaise is a cold sauce and serves as the base sauce for many preparations.
I already show the preparation of the mayonnaise in another article.
The best way to prepare mayonnaise is with a mixer .
You can stay on this page because the following recipe contains all the steps.
This saves you clicking around and you will find a complete guide on one 🙂 longer page.
Next, let’s look at the classic derivatives of “sauce mayonnaise.”
Derivatives are sauces that contain mayonnaise as a base and are then refined with other ingredients.
In classic cuisine, mayonnaise is a cold oil base sauce.
If the preparation is successful, the egg yolk, spices and oil combine to form a creamy, firm emulsion.
The following diagram gives you an initial overview of our kitchen adventures:
I always mix mayonnaise, homemade or bought, with crème fraîche, sour cream and lemon juice. This cold base sauce flatters the palate and hips 🙂Cold sauce tip from chef Thomas Sixt
4. Tips For Cold Mustard Dip
Season the base sauce with mustard and honey.
–> Dijon mustard is ideal for this sauce!
–> You can optionally add fresh dill or dried dill.
5. Paprika Tomato Dip
Refine the base sauce with tomato paste and small cubes or strips of briefly roasted red peppers.
–> I like to add rosemary needles to fry the diced peppers. The aroma is exquisite!
–> This cold sauce goes well with an optional cognac.
6. Herbs Dip
Refine the base sauce with chopped herbs such as parsley, chervil, tarragon, chives, dill, herb mixtures from the freezer.
–> Fresh herbs taste better and more harmonious
–> With prepared herbal mixtures, the preparation is faster
–> Optionally, you can combine dried and fresh herbs
7. Remoulade Sauce
Refine the base sauce with mayonnaise to “sauce rémoulade”:
–> Use small gherkins instead of large gherkins
–> Pickled capers are better than salted capers
–> Finely chop the anchovy fillets and mash until creamy
–> Combine fresh or dried parsley, chervil, tarragon
–> Use Dijon mustard for strong seasoning.
8. Tartar Sauce
Refine the base sauce with mayonnaise to a fine, simple “sauce tartare”:
–> Always cut the yolk and white of the boiled egg extra small for a nice result
–> Fold in chives, freshly cut if possible
–> Use a sharp knife to cut the chives to avoid short-term fermentation processes
9. Chantilly Sauce
Refine the base sauce with mayonnaise to make a “chantilly sauce”:
–> Increase the acidity with lemon juice
–> Season generously with cayenne pepper
–> Fold in the whipped cream just before serving
10. More Ideas For Your Kitchen
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