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Dipping Sauce - without processed ingredients

Does anyone have a good dipping/cooking sauce like a sweet and sour that does not use processed ready ingredients. (no soy sauce, ketchup, jam...)
what I could use is fresh juices (orange, lemon, grapefruit...), sugar, salt,oil, vegetables or fruit.

Anyone up to the challenge?

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  1. dipping sauce for WHAT? you have to consider the ingredients & flavors of whatever it is you're dipping *into* the sauce to be sure they actually work together...

    3 Replies
    1. re: goodhealthgourmet

      A general sauce that would be good for chicken nuggets, eggrolls...
      I usually mix some apricot jam with soy sauce and mustard , or I make a sweet and sour sauce with ketchup, sugar...
      Now I need ideas using old fashioned ingredients - sugar, juice...

      1. re: Cook81

        Soy sauce is probably older than sugar, especially the white granulated stuff. Fish sauce is nearly as old.

        To give the sauce some body, you need a thickener - but all the convenient ones are modern processed starches.

        Vinegar, sugar, and salt are the basic components of Japanese dressings - that plus some toasted and ground sesame seeds.

        1. re: Cook81

          try using ground chia or flax seeds as your thickening agent - they work brilliantly and don't really alter the flavor. ground mustard seed/mustard powder works too, and that eliminates another processed ingredient.

          you could also use ground sesame seeds or nut butter considering that peanut butter and tahini are common in some sauces.

          instead of using prepared fish sauce or soy sauce, how about mashed anchovy for a salty umami kick? or is that too "prepared" for your purposes? miso was my other thought.

      2. Does this chile sauce meet your requirements? (I cut back on the chiles)
        http://www.vietworldkitchen.com/blog/...

        4 Replies
        1. re: enbell

          Thats the idea. Thanks I'm adding it to my list. Anyone have a sauce without chili peppers.

          1. re: Cook81

            Can you deal with seeds? My local Thai place has a sauce that is mostly rice wine vinegar with some pepper seeds and cilantro. It's just a bit thicker than usual rice wine vinegar, so perhaps it is cooked down or thickened with cornstarch just a tiny bit.

            1. re: Cook81

              More dipping recipes at the vietworldkitchen
              http://www.vietworldkitchen.com/blog/...

              Almost any combination of sweet, sour, salty has potential as a dipping sauce

              1. re: paulj

                In my uneducated opinion, Nguyen is brilliant.

          2. Mae Ploy Sweet Chili Sauce is one option. If you look at the ingredients it meets your requirements. I love the flavor. I've made a 'dish' where large shrimp are wrapped in a wonton wrappper and then fried in peanut oil. This is the dip I use. Thanks to the CH who first told me about this; she had it somewhere in China.

            http://www.amazon.com/Mae-Ploy-Sweet-...

            2 Replies
            1. re: c oliver

              i love Thai chili sauce, but I'm looking to make a sauce myself.

            2. Does a basic pico de gallo count as "dipping sauce"?

              If so, you can try this one and omit the chilies if you'd like. http://www.chow.com/recipes/10992-pic...

              1. Hi all,

                Honey, mustard powder, chili, vinegar or lemon juice.

                Editing: Make that jalapeno if you like it hot.

                Lucy

                1. Okay, I so far have 3 ideas:
                  The chili sauce,
                  the honey, mustard...
                  and then I found a simple one- Saute onion with sugar, add juice, cornstarch to thicken...
                  Any other simple ideas like that?

                  1. I don't have a recipe, per se. But you may want to consider a mango chutney or something like that. Here's how it would go:

                    Sautee some diced/minced shallots and ginger in a neutral oil until trasnlucent.
                    Add diced ripe mango, cardamom or clove, cover, reduce heat. cook for maybe 10-20 mins until fruit breaks down. Remove cardamom/cloves and maybe mash with back of wooden spoon or potato masher (if necessary).

                    Adjust flavoring with salt, fresh lime juice, honey, if necessary.

                    1. How about riata which is sour cream, yoghurt , diced cucumber and your Indian spices of choice.

                      There is also the sweet Indian tamarind sauce that included tamarind pulp/juice, palm sugar, curry powder and other Indian spices.

                      Mango chutney as mentioned above is a great one as well.

                      Satay sauce is peanut butter, fresh red sliced chile, lime juice, coconut milk and salt.

                      1. What about home made Tzatziki ? 1C Yogurt, 1/4C grated cucumber, 1 diced garlic, 1t EVOO, 1/2t lemon juice, pinch each dill+S+P. Easy and excellent with grilled meat, fish, or veggies.

                        1. Spicy white vinegar steeped with garlic, sliced ginger, chilies, peppercorns and a little salt. The acid will cut right through the grease and provide more heat, the longer you steep it. For just the chicken, you could make a spicy salsa by cooking roasted ancho and guajillo chiles with garlic, tomatoes, onions, tomatillos and vegetable stock. Season with oregano and cilantro. Puree.