Okay, let’s admit it. Many of us Americans eat “Chinese” food. (I won’t belabor the fact that what we see here in the US isn’t really Chinese food – that’s for another post).
This is a Spanish sauce (as in from Spain, not south of the US border) that is amazing on many things, and has very familiar ingredients mixed in unexpected ways. Trust me – once you’ve had it, you’ll come up with excuses to make it again and again.
This is a great dipping sauce (non-dairy) or sandwich spread alternative you can use instead of the typical sauces you’re familiar with. I love this with roast beef sandwiches, but it’s great for dipping things into as well.
So many people go out and buy tartar sauce, yet they don’t realize they probably have all the ingredients to make it themselves. Below is a common recipe served at many restaurants all over the US.
What is caramel? Most people create bizarre concoctions of ingredients to create caramel when in reality caramel is simply burnt(browned) sugar. All you need to do is…
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This is a dipping sauce that I make which tastes identical to the one made famous by Benihana Japanese Steakhouse and often-times used for shrimp but lots of people like to put it on everything. 😉
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Ok, this is about as easy as it gets, and is very popular with those who like this type of dressing. Also I would note it contains no dairy, so it is fairly friendly for those with certain dietary restrictions.
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