Recipes tagged with « Sauces »
Spicy Aioli Twist
A creamy, spicy aioli sauce with swapped ingredients and adjusted consistency. Uses chipotle mayo instead of plain, lime juice replaces water for brightness. Quick whisk method. Adds depth and heat without overpowering. Versatile with grilled meats, bowls, sandwiches. Whisk until the texture thickens but still pourable. Balance acidity and spice by tasting mid-mix. Chill briefly to let flavors marry. Handles substitutions: Greek yogurt for mayo, hot sauce for sriracha. Visually, a pale orange with flecks. Aroma hints smokiness and citrus. No fuss, just bold.
Maple Beer Aioli
A quick mix aioli with a bitter-sweet punch, swapping classic mayo for garlic aioli base and NEIPA for amber ale. Maple syrup adds a hint of woody sweetness, balanced by smoky chipotle hot sauce. Minimal fuss but bold flavor. Chill to meld, thickens slightly. Stores well up to 5 days sealed and cold.
Toasted Sesame Sauce Remix
Quick sauce blending creamy base with toasted sesame notes, brightened by rice vinegar, with a subtle umami twist from tamari and tamarind paste. Balanced acidity and nuttiness. Slightly thicker texture—good for drizzling or dipping. Takes about 6 minutes start to finish. Adaptable: works with vegan mayo or yogurt, not just classic mayo. Use toasted white or black sesame oil sparingly—too much overwhelms. Easy to tweak salt level depending on soy alternative. Great on cold noodles, grilled veggies or as sandwich spread.
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.