Best Basic Dipping Sauce Recipes

BASIC ASIAN STIR FRY OR DIPPING SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Heat for about 30 seconds in the microwave, just enough to melt the honey.
• Stir.
• Use as a dipping sauce (adding some toasted sesame seeds if you like).
• Or, use as a stir fry sauce, adding to the wok after the meat and vegetables are cooked.

BASIC DIPPING SAUCE

Steps:

• In a small bowl, combine the lime juice, vinegar, sugar, and water and stir to dissolve the sugar. Taste and adjust the flavors to balance the sweet and sour as needed.
• Add the fish sauce, starting out with 5 tablespoons and then adding more as your palate dictates, balancing the sour, sweet, and salty. How much fish sauce you use depends on the brand and your own taste. Aim for a light honey or amber color and a bold, forward finish. Keep in mind that this sauce is typically used to dress dishes that include unsalted ingredients like lettuce and herbs-ingredients that will need an extra flavor lift. When you're satisfied, add the chiles and garlic. (If diners are sensitive to chile heat, serve the chiles on the side.)
• Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving. It may be prepared early in the day and left at room temperature until serving.
• Sizing Up Dipping Sauce Dishes
• Small, cute dishes are good for plunging little morsels of food into sauce. But if you are dunking a bundle of food wrapped in lettuce or a hand roll, you need shallow bowls three to four inches in diameter.
• Buying and Juicing Limes
• Look for limes with smooth skins. They are juicier and easier to work with than fruits with dimpled, tough skins. Before juicing, use your palm to roll the limes back and forth on a firm work surface. This breaks down the membranes, which allows you to extract the maximum amount of juice from the fruit. Because I like pulp in my sauces, I use an old-fashioned handheld reamer for juicing. If your juicer filters out the pulp, start with a scant measurement of what is called for in a recipe, as you won't be working with the extra bulk contributed by the pulp. You can always add more juice when making final adjustments.