Recipes tagged with « Dips »
Vietnamese Fondue Sauces Remix
Three revamped sauces for Vietnamese hot pot with adjusted quantities and ingredient swaps to keep things fresh. Base fish sauce with honey instead of sugar; ginger sauce packs in galangal for an earthier kick, no sambal oelek but chile flakes instead; pineapple-citronella sauce gets gingered up and a touch of lime leaf. Techniques focus on balancing acidity, sweetness and savor. A rapid puree blitz keeps textures lively. Sensory cues include aroma shifts and thickening consistency. Practical swaps included for common pantry gaps. Timing is flexible. Wind back on acidity, punch up umami, watch for fresh aromatics doubling down on complexity. All ready to dunk into the bubbling pot and dip away.
Vegan Cashew Herb Dip
A tangy, herby cashew dip built on soaked nuts, nutritional yeast, and dried herbs with a citrus twist. The oil-herb drizzle adds freshness. No dairy, gluten, eggs or lactose. Perfect for veggies, crackers, and sandwiches. Swapping tamari for vinegar and adding smoked paprika changes the profile while maintaining balance. Quick soak and a blend to creamy consistency. A spread that clings and folds with airy pockets of herby oil. Watch nut softness and thickness; add water cautiously. Aroma hints of dill and smoky undertones signal readiness.