Chinese hot pot sauces
Particularities
- ServesAll recipes yield 1/2 cup
- Cook time30 min
- Timeout30 mins
- FreezingFreezes well
Ingredients
1- Classic Bourguignon
- 1/4 cup of mayonnaise
- 1/4 cup of ketchup
- 2 tablespoons of shallots, chopped
2- Homemade cocktail sauce for seafood
- 1/2 cup of ketchup
- ½ a lemon’s juice
- 2 teaspoons of store-bought horseradish
- 1 garlic clove, chopped
- 1 teaspoon of Worcestershire sauce
- Cracked pepper
3- Pepper & Garlic
- 2 garlic cloves, chopped
- 1 tablespoon of olive oil
- 1/2 cup of mayonnaise
- 1 teaspoon of ground black pepper
4- Grilled onion
- 1/4 cup of vegetable oil
- A small onion, chopped or minced
- 1/2 cup of mayonnaise
5- Oriental
- 1/4 cup of ketchup
- 1 teaspoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of freshly grated ginger
6- Lemony garlic butter
- 1/4 cup of semi-salted butter
- 1/2 a lemon’s juice
- 2 garlic cloves, chopped
- 1/4 teaspoon Cayenne pepper
7- Cury, mango & mayonnaise
- 1/4 cup of mayonnaise
- Half a mango, peeled and diced
- 2 teaspoons of curry powder
8- Basil & mayonnaise
- 1/2 cup of mayonnaise
- 10 fresh basil leaves
- 2 tablespoons of freshly grated parmesan
- 1 teaspoon of honey
- 1 teaspoon of sherry vinegar
- Salt & pepper, as preferred
9- Blue cheese sour cream
- 1 tablespoon of blue cheese
- 1/2 cup of sour cream
- 1/2 teaspoon of onion powder
- Salt & pepper, as preferred
10- Cilantro, mustard & sour cream
- 1/2 cup of sour cream
- 1/4 cup of fresh cilantro, chopped
- 1 tablespoon of mustard
- Salt & pepper, as preferred
11- Spicy lime & mayo
- 1/2 cup of mayonnaise
- tablespoon Juice and zest of 1/2 a lime
- 2 teaspoons of Sriracha sauce
- Salt & pepper, as preferred
12- Tarragon Dijonnaise
- 1/2 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of fresh tarragon, chopped
- 1/4 of a lemon’s juice
- Salt & pepper, as preferred
13- Apple barbecue sauce
- 1/4 cup of apple sauce
- 1/4 cup of store-bought barbecue sauce
14- Curry barbecue sauce
- 1/3 cup of store-bought barbecue sauce
- 2 tablespoons of mayonnaise
- 1 teaspoon of red curry paste
15- Brandy & mushroom sauce
- 1/2 cup of button mushrooms, quartered
- 1 tablespoon of butter
- 2 tablespoons of Brandy
- 1/4 cup of mayonnaise
- Salt & pepper, as preferred
16- Homemade Ponzu sauce
- 1/4 cup of soy sauce
- 1/4 cup Freshly squeezed lemon juice
- 2 tablespoons of mirin
Steps
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Classic Bourguignon: Mix all ingredients in a bowl.
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Homemade seafood cocktail sauce: Mix all ingredients in a bowl.
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Pepper & garlic: Brown the garlic in a bit of oil in a pan. Let cool then pour into a bowl. Add the remaining ingredients.
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Grilled onion: Heat the oil in a small pan then fry the onion till it is golden. Pat the onion dry on a paper napkin then add to a bowl along with the mayonnaise.
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Oriental: Mix all ingredients in a bowl.
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Lemony garlic butter: Melt butter on low heat, in a small pan then add all remaining ingredients. Cook for 5 minutes thus infusing the garlic.
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Mango, curry & mayonnaise: Add all ingredients to a blender then blend together.
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Basil & mayonnaise: Blend all ingredients in a blender.
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Blue cheese sour cream: Crush the blue cheese in a bowl with a fork with all other ingredients.
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Cilantro, mustard & sour cream: Mix all ingredients in a bowl.
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Spicy mayo & lime: Mix all ingredients in a bowl.
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Tarragon Dijonnaise: Mix all ingredients in a bowl.
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Apple barbecue sauce: Mix all ingredients in a bowl.
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Curry barbecue sauce: Mix all ingredients in a bowl.
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Mushroom and brandy: Fry the mushrooms and butter in a pan, then add the brandy and deglaze. Cook until the mushrooms soften. Let them cool down, then add them to a blender with all other ingredients. Blend well.
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Homemade Ponzu sauce: Mix all ingredients in a bowl.
