DIPPING SAUCE RECIPE
BBQ SAUCE
Ingredients
- Liquid Smoke (Wright’s brand) 2-3 drops
- Maple syrup ¼ tbsp
- Brown Sugar ½ cup
- Tomato Ketchup ½ cup
- Apple Cider 1tsp
- Water 1tbsp
- Dijon Mustard ½ tsp
- Smoke Paprika powder ½ tsp
- Black Pepper Crushed 1tsp
- Salt ½ tsp
- Hot Sauce ½ tsp
Preparation Method
- In small sauce pot mix all ingredients.
- Let it simmering for 10 minutes.
- Adjust the seasoning.
- Ready to serve.
MAYONNAISE
Ingredients
- Canola oil 250ml
- Aquafaba (Chickpeas Water) 60ml
- Lemon juice 1tsp
- Salt ½ tsp
- Dijon mustard 1tsp
Preparation Method
- Put all ingredients in blender.
- Blender all ingredients.
- Blender until smooth and thick.
Margarine Cream Sauce
Ingredients
- Margarine 75gm
- Curry Leaf 3 strings
- Bird Eye Chili (cili padi) 7pcs
- Non-Dairy Cream powder 4tbsp
- Water 50ml
- Sugar ½tbsp
- Salt (to taste) ½ tsp
Preparation Method
- Using margarine sauté curry leaf and chili.
- Add in cream, water,sugar and salt.
- Continuing cooking until the cream is bubbling.
- Ready to serve.
Gochujang Mayo
Ingredients
- Sugar 2tbsp
- Water ½ cup
- Salt 1tsp
- Dark miso (tauchu mashed) 1tbsp
- Chili flake 3tbsp
- Sesame oil 1tbsp
- Rice Vinegar 1tbsp
Preparation Method
- Place all ingredients in a small pot.
- Mix all ingredients.
- On the stove, with slow fire stir it until a paste forms.
- Turn off fire and it’s done.
-
2 part vegan mayonnaise mixes with 1 part gochujang paste.
Teriyaki Sauce
Ingredients
- Water 1cup
- Kikkoman Soy Sauce ¾ cup
- Rock Sugar ½ cup
- Grated Ginger ½ tsp
- Corn Flour 1tbsp
Preparation Method
- In small sauce pot, simmer water.
- Add in soy sauce, rock sugar and ginger.
- Mix corn flour with 3 tablespoons of waters and pour into pot.
- Continue simmering until it thickens.
- Ready to serve.