Nuoc Cham (Vietnamese Dipping Sauce)
My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!
Blender Sauce Noisette (Hollandaise with Hazelnut Butter)
My mother makes this sauce, and the recipe has never failed! This is a hazelnut variation of authentic Hollandaise sauce that is virtually foolproof! Serve with trout or salmon.
Basic Beurre Blanc
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Easy Asian Dipping Sauce
This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.
This elegant Bearnaise sauce is a little tricky to make; cook it in a double boiler, and stir continuously.
This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.
Chef John's Tzatziki Sauce
I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!
Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Buffalo Chicken Wing Sauce
If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.