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Condiments for Pigs in Blankets

rockycat Nov 22, 2011 02:51 PM

I'm looking for suggestions for interesting dips or condiments for the good ol' crescent roll-style pigs in blankets.

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  1. rabaja RE: rockycat Nov 22, 2011 02:59 PM

    I plan on making these either Thursday or Friday and hadn't thought farther than some good stone ground mustard. I have some from Boccalone in SF that everyone seems to like.
    If I wanted to get fancy I suppose I could break out the truffled mustard I bought at Far West Funghi that I've never thought of anything good to do with...
    Also, I may slip in a little piece of cheddar or Cotswald for a cheesy surpise.
    It's pigs in a blanket, I'd keep it simple. My Dad will just be happy I'm not putting out ketchup!

    1. chowser RE: rockycat Nov 22, 2011 03:14 PM

      Grape jelly and chili sauce heated--much better combination than you'd think with the sweet and spicy

      2 Replies
      1. re: chowser
        rabaja RE: chowser Nov 22, 2011 03:53 PM

        What kind of chili sauce chowser? That sounds great, but not sure if you mean the Asian chili sauce or another kind...

        1. re: rabaja
          chowser RE: rabaja Nov 23, 2011 03:17 AM

          The basic heinz in a bottle but Asian chili sauce would probably be good, too.


      2. f
        FromMyCabinDoor RE: rockycat Nov 22, 2011 04:29 PM

        I love mustard with the pigs. Recently tried a cranberry mustard. Really good. A hot mustard like a jalapeño would be a good choice too. A mixture of regular chili sauce and canned cranberry sauce - heated and mixed- then cooled would be great too.

        1. j
          julesrules4food RE: rockycat Nov 22, 2011 04:36 PM

          I've had cherry mustard sauce with appetizers at Razzoos in Texas and loved it. I'll bet it would be great with pigs too. Not sure how to make it, cherry jelly mixed with some type of mustard maybe.
          Just found this recipe online, sounds easy and good.

          8 oz. cherry preserves
          1 oz. soy sauce
          1 oz. horseradish
          1 oz. prepared mustard

          Mix all ingredients. Serve as a dipping sauce for fried shrimp, chicken nuggets or fried mushrooms

          3 Replies
          1. re: julesrules4food
            rockycat RE: julesrules4food Nov 22, 2011 05:19 PM

            That sounds really interesting. And I just happen to have a jar of cherry preserves taking up space in the cupboard. Thanks!

            1. re: rockycat
              julesrules4food RE: rockycat Nov 22, 2011 06:58 PM

              Anytime rockycat. I can't wait to make it myself!

              1. re: julesrules4food
                rockycat RE: julesrules4food Nov 23, 2011 05:44 PM

                I just tried making the sauce. However...my unopened, refrigerated jar of cherry preserves had these funny little spots in it so I tossed it out. The next closest thing I had was wild berry preserves so I had to strain it to get rid of the seeds. That thinned out the consistency, but not too badly. Right now, the sauce tastes a bit too heavy on the horseradish (I used Gold's hot style) and a bit too sweet. I still think it might be good if I had been able to use the cherry preserves.

          2. todao RE: rockycat Nov 22, 2011 04:38 PM

            Blend together some dry white wine, dijon mustard, chopped parsley, finely chopped green onion and heavy cream. Pulse in food processor to blend. S&P to taste.

            1. DuchessNukem RE: rockycat Nov 22, 2011 06:00 PM

              Garlic-Buttermilk-Ranch dressing. :)

              1. LaLa RE: rockycat Nov 23, 2011 07:47 PM

                our go to is sweet potato mustard!

                1 Reply
                1. re: LaLa
                  penthouse pup RE: LaLa Nov 24, 2011 06:47 AM

                  dijon mustard mixed with creme fraiche and horseradish

                2. s
                  sherriberry RE: rockycat Nov 24, 2011 07:08 AM

                  Not very gourmet, but my Mom used to stir in a bit of ketchup into some dijon mustard for the dipping sauce. The ketchup served to cut the tang of the mustard just a bit. Simple, but it worked.

                  1 Reply
                  1. re: sherriberry
                    chowser RE: sherriberry Nov 24, 2011 09:51 AM

                    That sounds good/easy/classic. It just seems wrong to have a gourmet dip for pigs in a blanket! It would be like making an expensive chocolate frosting for Twinkies.

                  2. b
                    Breezychow RE: rockycat Nov 24, 2011 10:52 AM

                    I just like going to my favorite upscale supermarket &/or gourmet food store & buying a number of different interesting mustards. For non-mustard-lovers - cocktail sauce (ketchup, horseradish, & fresh lemon juice) works, as does commercial mayo-based horseradish sauce.

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