8 Dipping Sauces Recipes

Dipping sauces 8 ideas
Dipping sauces picture with herbs, garlic and lemon.

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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 🙂

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.

Servings 10
Calories 422
Total Time 60 Min.

Simple tutorial to prepare 8 cold sauces for fondue, raclette and as dips for grilling and snacking.

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Dipping sauces 8 ideas
Dipping sauces picture with herbs, garlic and lemon.

Preparation Time

30 Min.

Cook Time

30 Min.

Ingredients

Base sauce with mayonnaise

2 Piece egg yolk
1-2 tsp Dijon mustard (I use Dijon mustard)
4 Pinches primal salt
4 Pinches black ground pepper
240 ml Sunflower oil

Chantilly sauce

1 tsp lemon juice

Base sauce with mayonnaise

300 g Sour cream (Stir into the mayonnaise)
300 g Créme Fraîche (Stir into the mayonnaise)

remoulade

1/2 tsp Dijon mustard

Mustard Sauce or Mustard Dip:

1 tsp honey
1 tsp dill (Optional)

Paprika tomato sauce or dip

1 Piece red bell pepper (finely diced Note: use grilled antipasti peppers)
1 Twigs fresh rosemary
1 tbsp tomato puree
2 Pinches Paprika noble sweet

Green sauce or green dip

2-4 tbsp fresh herbs (Sorrel, spinach leaves, cress, chervil, tarragon, parsley)

remoulade

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)

tartar sauce

2 Pieces cooked egg (Chop the egg yolk and white separately, extra finely)
2 tbsp chives rolls (finely sliced)

Chantilly sauce

2 tbsp Whipped cream (Use Cream Boy)
5 Pinches Cayenne pepper

Instruction

Ingredients for mayonnaise
Ingredients for homemade mayonnaise photographed on a kitchen board.

Mayonnaise ingredients

Prepare the ingredients for the mayonnaise at room temperature.

Prepare a clean, grease-free bowl to prepare the mayonnaise.

Mayonnaise ingredients bowl
Ingredients for mayonnaise prepared in a bowl.

Start mayonnaise

Separate the fresh egg and place the yolk in a bowl.

Season with salt, pepper, mustard and lemon juice.

Mixed mayonnaise
Homemade mayonnaise in a bowl.

Prepare mayonnaise

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.

stir in the cold base sauce
Mix the sour cream and crème fraîche into a cold base sauce.

Base sauce

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.

Cold mustard sauce goes well with fish and meat.
Cold mustard sauce with Dijon mustard, honey, lemon juice and dill. If the Dijon mustard is too spicy for you, use a medium-hot mustard.

Mustard sauce

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.

Fry the diced peppers
Roast diced peppers, rosemary needles conjure up a wonderful aroma!

Pepper dip

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.

Prepare cold herb sauce
Prepare cold herb sauce as a herb dip.

Herb sauce

Mix the fourth portion of base sauce with finely chopped herbs and finish the herb sauce.

Finely chop the parsley
Finely chop or chop the parsley.

Remoulade

Mix the fifth portion of the base sauce with finely chopped gherkins, capers, anchovies, parsley, chervil and tarragon and season with mustard.

Cut boiled eggs
Boiled and halved eggs.

Tartar sauce

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.

Squeeze lemon juice
Squeeze out the lemon juice with the juicer.

Chantilly sauce

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.

Video

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
Make mayonnaise yourself with classic derivations graphics and diagrams.
Make mayonnaise yourself Graphic

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.

mustard on spoon
Mustard on a Spoon, Medium Hot Mustard or Dijon Mustard.
Cold mustard sauce goes well with fish and meat.
Cold mustard sauce with Dijon mustard, honey, lemon juice and dill. If the Dijon mustard is too spicy for you, use a medium-hot mustard.

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.

Peeling the peppers Step image
Red peppers in the pan – Step bild Peel the peppers.
Fry the diced peppers
Roast diced peppers, rosemary needles conjure up a wonderful aroma!

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

Herb bunch Bouquet Garni Small bouquet of herbs
Prepared bundle of herbs, professionals call the bunch of herbs Bouquet Garni.
Prepare cold herb sauce
Prepare cold herb sauce as a herb dip.

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.

Chopped Herbs
Chives, dill and cress freshly cut with halved lemon.
Herb cream cheese arranged
Cream cheese decorated with cress.

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

Boiled, peeled and halved eggs on a kitchen board
Boiled, peeled and halved eggs on a kitchen board
Cut boiled eggs
Boiled and halved eggs.

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

Mayonnaise ingredients bowl
Ingredients for mayonnaise prepared in a bowl.
Squeeze lemon juice
Squeeze out the lemon juice with the juicer.

10. More Ideas For Your Kitchen

New Year’s fondue

Quickly prepare 5 cold barbecue sauces

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