This homemade Chinese hot mustard is bold, sharp, and easy to make with just a few pantry ingredients. If you love the fiery dipping sauce served with egg rolls, dumplings, and takeout-style appetizers, this sauce comes together in minutes and is easy to adjust to your preferred heat level.

What is Chinese Hot Mustard

The first version of Chinese mustard is thought to have originated in China as early as 1046 BCE. At that time, the brown mustard seeds were simply ground into a pastier version of what we are more accustomed to seeing in jars and packets in the United States today. 

Today, Chinese mustard is made with other ingredients as well. Vinegar, salt, and oil are mixed with the dry powder to bring out the flavor of the mustard and create its smooth consistency.

What You’ll Need

The ingredient list for this Chinese hot mustard is short. Plus, the ingredients can be found at most grocery stores. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Dry Ground Mustard Powder – Dry ground mustard is the key to making this sauce spicy and any restaurant owner will tell you that Coleman’s is the brand to use! You can use Chinese mustard powder (if you can find it) or English mustard powder (though the latter may have slightly less of a bite due to the inclusion of white mustard seeds).

Variations

You can make your own signature mustard with all sorts of tweaks to this basic recipe.

• Vinegar – Instead of rice wine vinegar, use distilled white vinegar, white wine vinegar, or apple cider vinegar for a different flavor profile. 
• Oil – Use another neutral flavored oil like avocado or canola. Or, you can use an infused spicy oil to up the heat.
• Sweetness – For a touch of sweet flavor to complement the spiciness, mix in a little bit of honey. Or, instead of honey, use your favorite alternative sweetener.
• Garlic – Make a garlicky version by whisking in some garlic powder or minced garlic. 
• Ginger – Create a unique flavor by adding grated ginger to the mustard. 
• Five-Spice – Add a five-spice blend for a complex flavor profile.  

What To Serve Chinese Hot Mustard With

Chinese hot mustard is a great dipping sauce for traditional egg rolls (or a German take on egg rolls), vegetable spring rolls, fried shrimp, dumplings, and crab rangoons. It can also add a spicy tangy flavor to any number of homemade versions of your favorite Chinese takeout.  

You can also use it like any other mustard, slathered on slider sandwiches, griddle smash burgers, and bratwurst. Or you can serve it with appetizers like sausage balls or alongside cheese and meat flowers on a charcuterie board.

​And in addition to all of those options, you can also use it to make a sauce. Mix it with soy sauce or duck sauce for a unique condiment for dipping or thin it out and add other spices for a different type of salad dressing.

How to Make Chinese Hot Mustard (Step-by-Step)

It couldn’t be easier to make this spicy mustard. 

1. Whisk mustard and salt. Add the mustard and salt to a small bowl. Then, whisk the two ingredients together.
2. Add water and stir. After the mustard and salt are combined, pour in the water and stir.
3. Add vinegar and oil. Next, add the vinegar and the oil and whisk once again.
4. Allow to steep. When the ingredients are fully combined, use plastic wrap or aluminum foil to cover the bowl and set aside.
5. Whisk and serve. Once the mixture has had time to steep, uncover the bowl and whisk again. Serve immediately or refrigerate. 

Common Questions About Chinese Hot Mustard

Other Savory Sauces

Sauces is the name of our game here- here are a few more popular dipping sauces.

Chilis Honey Mustard Sauce

5 from 15 votes

Chamoy Sauce

5 from 5 votes

Honey Sriracha Sauce

5 from 6 votes

Chinese Garlic Sauce (Brown Stir Fry Sauce)

4.63 from 8 votes

Print

Chinese Hot Mustard Recipe

This EASY Chinese Hot Mustard recipe, with its signature kick of horseradish-like spiciness, is incredibly easy to make and enjoy at home!

Course Sauce

Cuisine Chinese

Keyword chinese hot mustard

Prep Time 5 minutes minutes

Steep Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 0.5 cup

Calories 34kcal

Ingredients

• 1/2 cup dry ground mustard powder
• 1/4 teaspoon fine salt
• 1/4 cup water
• 2 teaspoons vegetable oil
• 1 teaspoon rice vinegar

Instructions

• In a small bowl, whisk together the 1/2 cup dry ground mustard powder and 1/4 teaspoon fine salt. Add the 1/4 cup water, mixing to combine.
• Whisk in the 2 teaspoons vegetable oil and 1 teaspoon rice vinegar.
• Cover and allow to steep for 10-15 minutes before whisking again and serving.
• For a thinner sauce, add more water, for a thicker sauce, add less.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store leftover Chinese hot mustard in an airtight container or resealable plastic bag for up to 5 days in the refrigerator. 

Freezing: While you can freeze mustard, the condiment’s taste and consistency may change. If you choose to freeze it, you can place it in a freezer bag or ice cube tray for up to 3 months.

Nutrition

Calories: 34kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 49mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.5mg

The post Homemade Chinese Hot Mustard appeared first on My Sauce Recipes.

This sweet and sour sauce is glossy, tangy, and perfectly balanced with pineapple juice, vinegar, ketchup, and soy sauce. If you want an easy homemade sauce that tastes better than takeout and comes together in minutes, this is a great one to keep in your back pocket.

What is Sweet and Sour Sauce?

Sweet and sour sauce (or just sweet sour sauce or Chinese red sauce) is a condiment that is typically associated with Asian cuisine but is actually used in many global cuisines. It refers to any sauce that combines sweet flavors with a puckery acidic balance.

Is duck sauce the same thing as sweet and sour sauce? No, duck sauce is very sweet but with no “sour.” It is typically made with many fruit purees and juices including apricots, plums, peaches or pineapples.

Gather This

You are going to love that a lot of these sweet and sour sauce ingredients you might already have on hand in your kitchen. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Ketchup– The base for the sauce and also what will give it color without having to use food coloring.

Variations

There are lots of ways to add variety to this homemade Chinese sauce. You can easily customize it to make your own tasty sauce.

• Orange – Use orange juice instead of pineapple.
• Ginger – Add fresh ginger for additional flavor.
• Heat – Throw in some red pepper flakes for a little heat.
• Maple syrup – Substitute maple syrup for some of the sugar.
• Seasonings – Use onion powder or garlic powder to punch up the flavor.
• Soy sauce – Throw a dash of light soy sauce in for a bit saltiness.

If you’re looking for another good homemade sauce that’s Asian-inspired and perfect for dipping or marinating, try Teriyaki sauce or this Sweet Thai Chili sauce.

How to Make Sweet and Sour Sauce (Step-by-Step)

Making this dipping sauce is literally as easy as one, two three!

1. Whisk ingredients. Whisk together all of the ingredients except the cornstarch, the mixture will not completely blend until fully heated.
2. Heat thoroughly. Continue to heat until small bubbles form, but be mindful to keep the heat at medium. This mixture is heavy with sugar and has the tendency to boil over easily. The sugar can also scald easily, so whisk frequently.
3. Combine with cornstarch. In a small bowl, whisk together the cornstarch with 2 tablespoons of water, and then combine with the sauce and remove from the heat.

One thing to make sure you do when you’re making this recipe is to avoid adding cornstarch on its own. Instead, you’ll want to make a cornstarch slurry. Add a little cold water to the cornstarch and mix until you get the perfect consistency before combining it with the other ingredients.

Perfect Pairings

This versatile sauce is used mostly as a dipping sauce in the States, but it can also be used as a marinade or as the star sauce on sweet and sour chicken or sweet and sour shrimp.

While you can obviously use this as an accompaniment to Chinese cuisine like a homemade stir fry, I like it with lots of other foods as well. It may even make some picky eaters more excited about meal time.

Next time you make chicken nuggets or pork chops try whipping up this easy recipe and serve a little bit on the side with your meal. Or you can slather your sweet and sour sauce on while you’re cooking a great recipe like sweet and sour chicken or even on veggies like bell peppers.

More Homemade Sauces

There’s no meal that a good homemade sauce can’t elevate. Here are some of our favorites.

Teriyaki Sauce Recipe

4.80 from 5 votes

Jack Daniels BBQ Sauce Recipe

5 from 5 votes

Crab Cake Sauce Recipe

4.89 from 17 votes

Bang Bang Sauce

5 from 5 votes

Print

Homemade Sweet and Sour Sauce Recipe

Sweet and Sour Sauce is an amazing dipping sauce. This EASY recipe will make you think it came from your local Chinese takeout!

Course Sauce

Cuisine Chinese

Keyword sweet and sour sauce

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10

Calories 105kcal

Ingredients

• 1 cup sugar
• 1 cup pineapple juice
• 1/3 cup white vinegar
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• In a small saucepan, whisk together the 1 cup sugar, 1 cup pineapple juice, 1/3 cup white vinegar, 1/4 cup ketchup and 2 tablespoons soy sauce over medium heat.
• Continue to heat until small bubbles form, whisking continually and until sugar dissolves and the ingredients have fully combined.
• In a small bowl, whisk together the 2 tablespoons cornstarch with 2 tablespoons water, when blended, whisk into the sweet and sour sauce and then remove from heat.
• Serve hot or allow to cool fully before storing.
• If you tried this recipe, come back and let us know how it was in the comments or ratings!

Video

Notes

Storage: Store homemade sweet and sour sauce in an airtight container in the refrigerator for up to 1 week. As it chills, it may thicken slightly, so stir it well before using again.

Freezing: Sweet and sour sauce can be frozen in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight and whisk well after reheating.

Nutrition

Calories: 105kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 257mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg

The post Homemade Sweet and Sour Sauce Recipe appeared first on My Sauce Recipes.

Fry sauce is the creamy, tangy dipping sauce most famously served with French fries in the west, especially Utah. This easy fry sauce recipe comes together in minutes using simple pantry ingredients and tastes even better after chilling.

What is Fry Sauce?

Fry sauce is similar to the pink-ish special sauces you may find at fast food chains throughout the United States. It may also remind you of Thousand Island dressing.

It’s often spread on burgers but it makes a great dipping sauce, too. 

The sauce itself is a mixture of ketchup, mayo, mustard and a few other simple ingredients. The tangy sweetness of the sauce is balanced by the creamy mayo while minced dill pickles add a bit of texture, too.

Gather This

Since you’ll likely have these simple fry sauce ingredients already, you can stir together this sauce any time you’re in the mood for it! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Mayonnaise – Use the brand that you prefer or make your own homemade mayonnaise.
• Plain ketchup – You can also make your own ketchup, or just buy a bottle from the grocery store.

Variations

We think this tangy fry sauce recipe is a pretty good copycat of what you may find in restaurants, but you can change it up for your own taste buds.

• Worcestershire sauce – For a bit of umami flavor, shake in a little of this delicious sauce.
• Heat – To give it a little kick, add your favorite hot sauce, red pepper flakes, or some cayenne pepper.
• Garlic powder – For some garlicky flavor, sprinkle in a little bit of this.
• Pickle juice – If you love pickles, try adding a bit of pickle juice to the sauce.
• Onion powder – For oniony flavor, add a few dashes of onion powder.
• Barbecue sauce – Substitute barbecue sauce for some or all of the ketchup for a unique flavor profile.

How to Make Fry Sauce (Step-by-Step)

You are going to love how easy it is to make your new favorite condiment!

1. Combine ingredients. Place the mayo, ketchup, pickles, vinegar, mustard, pepper, sugar and salt to a small food processor or bowl.
2. Whisk to combine. Blitz or whisk until well combined.
3. Serve or chill. Serve immediately or cover and refrigerate.

Perfect Pairings

Dipping french fries in this fry sauce is an obvious choice, given its name but it’s not for just fries. But you can use it in lots of other different ways.

• Potatoes – Spoon this sauce over hashbrowns, dip roasted or air fryer potato wedges into it, or liven up mashed or baked potatoes with it. And don’t forget to dunk tater tots in it, too.
• Chicken – This is a good sauce for dipping chicken tenders, chicken nuggets, or chicken strips.
• Vegetables – Dip carrot sticks or celery into this sauce.
• Burgers – Spread this on the buns for hamburgers, turkey burgers, and veggie burgers.
• Hot dogs – Don’t let the burgers hog the sauce at a cookout — add it to hot dogs, brats, and other sausages.
• Onion Rings – This is a perfect dipping sauce for crunchy onion rings.

More Delicious Sauces

I love adding a homemade sauce to nearly any meal or snack. It’s a great, easy way to elevate flavors.

Pot Sticker Sauce

4.89 from 9 votes

Ranchero Sauce

5 from 10 votes

Spicy Marinara Sauce

5 from 5 votes

Chinese Chili Oil

5 from 6 votes

Print

Fry Sauce Recipe

This classic fry sauce is creamy, tangy and ready in mins. Made with mayo, ketchup and pickles it's perfect for French fries and sandwiches.

Course Sauce

Cuisine American

Keyword fry sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 113kcal

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup ketchup
• 2 tablespoons dill pickles . minced or relish
• 1 teaspoon apple cider vinegar
• 1 teaspoon yellow mustard
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sugar
• Dash of fine sea salt

Instructions

• Place the mayo, ketchup, pickles, vinegar, mustard, pepper, sugar and salt to a small food processor or bowl. Blitz or whisk until well combined.
• Serve immediately or cover and refrigerate.
• If you’ve tried this recipe, come back and let us know how it was in the comments or ratings sections.

Notes

Other options include adding a dash of onion powder, garlic powder, Worcestershire sauce, cayenne pepper, jalapenos or bacon.

How to Store Fry Sauce

Leftover fry sauce can be stored for up to a week so it’s perfect to make ahead and use all week long. Store fry sauce in the fridge for up to 5 days in an airtight container.

Can I Freeze Fry Sauce?

We do not recommend freezing mayonnaise-based sauces

Nutrition

Calories: 113kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 262mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg

The post Fry Sauce appeared first on My Sauce Recipes.

This creamy carrot ginger dressing blends sweet roasted carrots with zingy fresh ginger, rice vinegar, and Greek yogurt for a vibrant, restaurant-style sauce. It’s thick enough to dollop, smooth enough to pour, and irresistible on salads, grain bowls and grilled proteins.

Why You’ll Love This Carrot Ginger Dressing

Is it a dressing? Is it a dip? It’s BOTH, and here’s why we love it so much.

• Roasted carrots for better flavor: Roasting the carrots means deeper flavor and natural sweetness.
• Creamy without mayo: No need to pack on extra calories with mayo, this dressing gets its creaminess from Greek yogurt.
• Multi-use: salad dressing, dip, or drizzle for bowls & proteins

Gather This

I’d be willing to bet you already have some of these carrot ginger dressing ingredients on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Carrots – Not only do we use fresh carrots in this dressing, but we also roast them to bring out their natural sweetness and give deeper flavor.

How to Make Carrot Ginger Dressing (Step-by-Step)

Homemade dressings like these are worth a few extra steps for the best flavor.

1. Roast: Toss carrots and garlic with olive oil; roast until fork-tender. Cool 5-10 min.
2. Blend base: In a food processor, pulse roasted carrots/garlic with ginger.
3. Build flavor: Add rice vinegar, water, honey, smoked paprika, salt, and remaining olive oil; blend until mostly smooth (some texture is great).
4. Creamy finish: Pulse in Greek yogurt until no streaks remain.
5. Adjust: If too thick, stream in a couple tablespoons of olive oil (or water) to reach a dippable/pourable consistency.

Chef Tips for Best Texture and Flavor

I’ve tested this carrot ginger recipe to be able to bring you the best tips and tricks.

• Cut even pieces: for uniformly roasted carrots.
• Cool briefly before blending: protects dairy from splitting and keeps flavors bright.
• Season at the end: acids can mute salt; taste after yogurt and adjust salt/acid/honey.
• Extra-smooth option: blend longer or add a splash of water; strain for ultra-silky.

How to Use Carrot Ginger Dressing

Whether used as a dressing or a dip, this sauce has endless uses.

• Salad dressing: Toss with mixed greens, cabbage slaw, or kale salads.
• Drizzle: Drizzle over grain bowls (quinoa, farro, brown rice).
• Sauce for meats: Spoon on grilled chicken, shrimp, tofu, or salmon.
• Dip or spread: Use as a veggie dip or spread for wraps & sandwiches.

Frequently Asked Questions

More Homemade Dressings

I love a good sauce, and one of my favorites is homemade salad dressings. Here are a few of the best.

Apple Cider Vinegar Dressing

No ratings yet

Balsamic Dressing

No ratings yet

Cranberry Vinaigrette Salad Dressing

No ratings yet

Greek Vinaigrette Salad Dressing

No ratings yet

Print

Carrot Ginger Dressing Recipe

Course Condiment

Cuisine American

Keyword carrot ginger dressing

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 111kcal

Ingredients

• 1/2 cup extra virgin olive oil divided
• 2 cups carrots peeled and cut into 2-inch pieces
• 3 cloves fresh garlic
• 2 tablespoons fresh ginger grated
• 1/3 cup rice vinegar
• 2 tablespoons water
• 1 tablespoon honey
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon coarse Kosher salt
• 1 cup plain Greek yogurt

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper for each clean up. Set aside.
• In a medium mixing bowl, toss 0.25 cup extra virgin olive oil with the prepared 2 cups carrots and peeled 3 cloves fresh garlic. Transfer to the prepared baking sheet. Roast for 15-20 minutes or until the carrots are fork-tender. Cooking times will vary depending on the thickness of the carrot. Allow the carrots to cool for 5-10 minutes.
• In a large food processor, combine the cooked carrots, garlic cloves and any residual olive with the grated 2 tablespoons fresh ginger, pulsing until a coarse paste forms. Add in the 1/3 cup rice vinegar, 2 tablespoons water, 1 tablespoon honey, 1/4 teaspoon smoked paprika, 1/2 teaspoon coarse Kosher salt, and remaining 1/2 cup extra virgin olive oil, blending until more smoother. The mixture will still have some texture!
• Scoop in the 1 cup plain Greek yogurt and give it a few pulses until no streaks remain.
• If the mixture is still too thick, pour in 2-3 tablespoons of olive oil while the food processor is running, until it is a dippable consistency.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 6 days.
• Freezing: I do not recommend freezing, as the dairy may split upon thawing.

Nutrition

Calories: 111kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 120mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3595IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 0.2mg

The post Creamy Carrot Ginger Dressing & Dip appeared first on My Sauce Recipes.

This chipotle mayo is a silky, smoky sauce made with real chipotle chiles in adobo, brightened with fresh lime. Whip it up in minutes for burgers, tacos, sandwiches, fries and roasted veggies.

Why You’ll Love This Chipotle Mayo

• Use in lots of ways: Use this condiment as a dip, spread, in bowls, on tacos, with seafood- pretty much any way you can imagine.
• Quick and simple: If you have these 5 ingredients and 5 minutes, you’re ready to make this mayo in no time.
• Custom heat level: Don’t like a lot of spice? Only add one chile for a mild sauce. Or add the full can for lots of spice.

Gather This

You only need a handful of easy-to-find ingredients to make this chipotle mayo. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Mayonnaise – Personally, I like to make my own mayonnaise. It’s super simple and worth the effort. You can, of course, buy a jar from the store too.

How to Make Chipotle Mayo (Step-by-Step)

This is going to be your new favorite condiment because it’s delicious and easy!

1. Blend peppers. In a small food processor (or immersion blender), puree chipotle peppers and adobo sauce. It should be thick and paste like, it will not be smooth.
2. Add rest of ingredients. Without cleaning the food processor,  stir in remaining ingredients including lime juice, mayonnaise, cilantro fine sea salt and ground black pepper. 
3. Add in peppers. Add 1 tablespoon of chipotle peppers at a time until the desired taste is achieved. I use the whole can, however I like things spicy. You are much better off adding in small amounts and taste testing along the way than to estimate.
4. Chill. Refrigerate for a minimum of 30 minutes or until served. You can refrigerate for up to a week in an airtight container. 

Heat Levels & Substitutions

You can change up the heat level and ingredients of this chipotle mayo any way you’d like.

• Mild: Only use one or two chipotle peppers to keep your mayo on the milder side.
• Medium: If you like medium heat, increase the number of peppers to three or four.
• Hot: Like it really spicy? Use the full can!
• Subs: Swap full fat mayo for avocado oil mayo or light mayo; use lemon instead of lime; omit cilantro if preferred.

Perfect Pairings

We like to use this chipotle mayo on just about anything, but here are some ideas for inspiration.

• Burgers, fried chicken sandwiches, BLTs
• Taco drizzle (shrimp, fish, veggie), burrito bowls
• Fry/sweet-potato fry dip; roasted veggies (cauliflower, corn)
• Seafood cakes, crab cakes, grilled shrimp

More Condiments and Sauces

Homemade sauces are kind of my jam- no pun intended. Here are some of my favorites.

Chipotle Ketchup

5 from 5 votes

Big Mac Sauce Recipe

5 from 5 votes

Chicken Nugget Dipping Sauce

4.38 from 8 votes

Beer BBQ Sauce

4.80 from 5 votes

Print

Chipotle Mayo Recipe

This chipotle mayo is a silky, smoky sauce made with real chipotle chiles in adobo, brightened with fresh lime. Whip it up in minutes for burgers, tacos, sandwiches, fries and roasted veggies.

Course Condiment

Cuisine American

Keyword chipotle mayo

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 195kcal

Equipment

• small food processor

Ingredients

• 3-6 chipotle chiles in adobo sauce
• 2 teaspoons lime juice
• 1 cup mayonnaise
• 1 tablespoon cilantro chopped and optional
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

Instructions

• In a small food processor (or blender), puree the 3-6 chipotle chiles in adobo sauce for 30 seconds. It should be thick and paste like, it will not be smooth. Transfer to a separate bowl.
• Without cleaning the food processor, add the 2 teaspoons lime juice, 1 cup mayonnaise, 1 tablespoon cilantro (optional), 1/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper.
• Add 1 tablespoon of the chipotle peppers at a time until the desired taste is achieved. I use the whole can, however I like things spicy. You are much better off adding in small amounts and taste testing along the way.
• Refrigerate the sauce for a minimum of 30 minutes or until served. You can refrigerate for up to a week in an airtight container.
• If you’ve tried this recipe, please come back and leave us a rating and comment. We like to hear how we did!

Nutrition

Calories: 195kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 251mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.2mg

The post Chipotle Mayo appeared first on My Sauce Recipes.

All the coziness of leeks, none of the fuss in this Creamy Leek Sauce. We’ll coax sweetness, add gentle acidity, and build a sauce that hugs whatever it touches whether that be pasta, chicken, pork, salmon or veggies.

Why You’ll Love This Creamy Sauce

With a unique flavor and silky texture, this creamy leek sauce is going to be one of your new favorites. Here’s why.

• 15 minutes, one pan – Can you really beat a homemade sauce that’s ready in only 15 minutes with only one pan to wash?
• Balanced flavor – With acidity from the lemon and the richness from fresh Parmesan, this sauce is flavorful without being heavy.
• Endless uses – This sauce is nothing if not versatile. Use it on any number of proteins, pasta, roasted veggies or grains.

Recipe Essentials

A lot of the ingredients needed to make this sauce you might already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Leeks – You want to use the whites and light green parts only. Make sure to properly clean them. Check the section below for detailed instructions.

How to Clean & Prep Leeks

What looks like a giant scallion is also part of the onion family, but leeks offer a unique and subtle flavor that can be described as a sweet onion-y flavor. Unique in flavor, but also in prep, leeks require the extra step of washing because grit often gets stuck in the layers.

1. Trim– Cut off the root end, called the beard, and the long, softer, dark green ends, leaving just the white and long green parts. The darker green ends can be used for seasoning stock, soup or making into a pesto or salad dressing.
2. Cut– Chop the leeks according to your recipe. This is typically sliced into rings, sliced further into half-moons or julienned.
3. Fan– Fan the layers apart, which will reveal the grit between, and place into a bowl.
4. Soak or Rinse– If you are soaking, cover the leeks with cold water and swish around to release the dirt. Lift the leeks out with your hands or a spider spoon, don’t just tip and pour, the dirt will have settled to the bottom and stay on the leeks. If rinsing, place into a colander and rinse, moving around with your hands to access all of the grit.

1. Dry– Use a salad spinner or place the leeks on a paper towel lined plate and pat dry.

How to Serve

Sometimes referred to as creamed leeks, this can also be served as a side dish, using a slotted spoon, much like creamed spinach, but I prefer it as a silky sauce instead.

Serve the sauce over seared chicken cutlets, pork chops, salmon, shrimp, scallops, ravioli/gnocchi, roasted asparagus, green beans or smashed potatoes.

More Homemade Sauces

If you know me, you know how much I love a good sauce. From pasta sauces to dipping sauces, here are some of my favorites.

Beurre Blanc Sauce

5 from 5 votes

Brown Butter Sage Sauce

5 from 5 votes

Creamy Peppercorn Sauce (No Brandy)

5 from 7 votes

French Choron Sauce

5 from 5 votes

Print

Creamy Leek Sauce Recipe

Silky, onion-sweet creamy leek sauce in 15 minutes. Perfect for chicken, salmon, pork, pasta or veggies. The perfect addition making restaurant fancy, but weeknight easy.

Course Sauce

Cuisine American

Keyword creamed leeks, creamy leek sauce, leek cream sauce, leek sauce for chicken, leek sauce for pasta

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 532kcal

Equipment

• Salad spinner
• Colander

Ingredients

• 1/4 cup unsalted butter
• 2 leeks white and light greens only, sliced and cleaned
• 2-3 cloves fresh garlic minced
• 2 tablespoons flour
• 1 cup half & half
• 1/4 cup low sodium vegetable broth
• 1 fresh lemon juiced and zested
• 1/3 cup parmesan cheese finely grated
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground black pepper

Instructions

• In a medium saucepan over low-medium heat, melt the 1/4 cup unsalted butter.
• Add the cleaned and sliced 2 leeks, stirring to coat and then cooking down for 4-5 minutes. Leek should cook down, but not be browned. Add the minced 2-3 cloves fresh garlic, cooking for an additional minute.
• Stir in the 2 tablespoons flour, creating a roux paste.
• Whisk in the 1 cup half & half and 1/4 cup low sodium vegetable broth, reduce heat to low.
• Remove from the heat and whisk in the zested and juiced 1 fresh lemon, finely grated 1/3 cup parmesan cheese, 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Mixture should coat the back of a spoon when the cheese has melted.
• Serve hot over chicken, pork, seafood, pasta or veggies.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store any leftover creamy leek sauce in an airtight container in the refrigerator. It should last for up to three days.

Freezing: Unfortunately I do not recommend freezing cream based sauces. They tend to separate. 

Nutrition

Calories: 532kcal | Carbohydrates: 31g | Protein: 13g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 945mg | Potassium: 440mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2765IU | Vitamin C: 41mg | Calcium: 408mg | Iron: 3mg

The post Creamy Leek Sauce appeared first on My Sauce Recipes.

We love spicy food at our house, and we also love homemade sauces. Homemade Buffalo sauce recipes are all too often more complicated than they need to be. There are only a couple of ingredients needed for a classic wing hot sauce.

What to Gather

But I promise you, when you whip those two ingredients together, magic happens, but when you elevate the spicy pepper and vinegar aspects, it is pure bliss. A full list of ingredients with measurements is available in the printable recipe card below.

• Frank’s Hot Sauce – Sometimes referred to as Frank’s redhot, this original cayenne pepper hot sauce is elevated with just a few simple ingredients.
• Unsalted butter – You can always add more salt later if you need to, but I always prefer to start with unsalted butter.
• Cayenne pepper – Adding just a little extra cayenne pepper to Frank’s Red Hot is a great way to step up the spice.
• Apple cider vinegar – This is my secret ingredient for adding just a little extra tang to this homemade buffalo sauce.

Perfect Pairings

This versatile sauce can be used as a dipping sauce, in recipes and for drizzling.

And of course consider chicken tenders, shrimp, cauliflower bites, French fries, avocado toast, chicken tacos or anything else that needs a level of heat.

This easy buffalo sauce is great for dipping veggies into, slathering on buffalo chicken pizza, making buffalo chicken salads or even adding a few dashes to your eggs in the morning. The options are endless.

Print

Homemade Buffalo Sauce Recipe

Homemade Buffalo Sauce is an easy blend of four ingredients! Use other wing sauce ingredients for fun twists for all your buffalo recipes!

Course Sauce

Cuisine American

Keyword homemade buffalo sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 103kcal

Ingredients

• 1/2 cup vinegar based hot sauce , we use Franks or Texas Pete
• 1/4 cup unsalted butter
• 1/2 teaspoon cayenne pepper
• 2 teaspoons apple cider vinegar

Instructions

• In a small saucepan, whisk together the 1/2 cup vinegar based hot sauce and 1/4 cup unsalted butter over medium heat until fully incorporated.
• Add the 1/2 teaspoon cayenne pepper and 2 teaspoons apple cider vinegar. Remove from the heat, cool and use in any recipe that requires buffalo sauce.
• If you’ve tried this recipe, make sure to come back, rate it and leave us a comments.

Notes

Garlic Buffalo Sauce- add 1 teaspoon granulated garlic and/or 1 fresh garlic clove while whisking.
Jalapeno Buffalo Sauce- add 1 minced fresh jalapeno while whisking.
Super Spicy Buffalo Sauce- add 1 teaspoon crushed red pepper and/or 1/2 teaspoon of cayenne or ground ghost pepper while whisking.
BBQ Buffalo- Add 2 tablespoons of your favorite BBQ sauce while whisking.

Nutrition

Calories: 103kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 922mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 459IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.03mg

Commonly Asked Questions

More Homemade Sauce Recipes

We like to keep it saucy! Check out even more homemade sauce recipes.

Szechuan Sauce

5 from 6 votes

Pad Thai Sauce

5 from 8 votes

Chinese Garlic Sauce (Brown Stir Fry Sauce)

4.63 from 8 votes

Cowboy Butter

5 from 5 votes

The post Homemade Buffalo Sauce appeared first on My Sauce Recipes.

Maryland crab cakes, when made right, consist of primarily fresh lump crab meat with very little filler. The delicate nature of the sweet, fresh crab meat demands a sauce that complements it rather than overpowering it. That’s where this crab cake sauce comes in!

What is Crab Cake Sauce?

Crab cake sauce is a delicious dipping sauce that’s perfect for delicate seafood like crabs. It’s also delicious on flaky fish, scallops, and sauteed squid.

The creamy base of mayonnaise marries with the brightness from the lemon juice to make for an amazing remoulade. Other ingredients like a bit of ketchup and a dollop of honey add a layer of sweetness that pairs perfectly with the natural sweetness of fresh seafood. 

Whether this is your first remoulade, or you’ve made many other versions, you’re sure to love this recipe as an accompaniment to most homemade seafood dishes.

It can also work well as a base for a pasta salad, sandwich spread or dipping sauce, like for a blooming onion. Really any of these sauces for seafood can be used this way!

What You’ll Need

You only need a handful of simple ingredients to make this creamy crab cake sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Mayonnaise – Use your favorite brand or make your own, but try to avoid any that have extra sweeteners that may not work well when paired with delicate seafood.

Perfect Pairings

What can’t you serve it on is really the question. This sauce is technically considered a remoulade because it is mayo-based, but nowadays, many folks might also call it aioli. And for that reason, it can be used any way a creamy dipping sauce or aioli would be used too.

This zingy sauce can be drizzled over a dish for a dramatic artsy feel. Use a squeeze bottle or spoon some into a small plastic bag and snip the corner allowing you to drizzle it over the food.

You can also serve it on the side in a bowl or with a trio of sauces like tartar sauce, garlic aioli and cocktail sauce.

Print

Crab Cake Sauce Recipe

Look no further for this sauce to serve with crab cakes. It is light, flavorful and the perfect addition to any seafood dish for dipping or drizzling.

Course Condiment

Cuisine American

Keyword crab cake sauce, crab cake sauce recipe, sauce for crab cakes

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 0.75 cup

Calories 1114kcal

Equipment

• small food processor

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon ketchup
• 1 tablespoon lemon juice
• 7-8 capers
• 2 teaspoons honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon coarse kosher salt

Instructions

• Combine the 1/2 cup mayonnaise, 1 tablespoon white vinegar, 1 tablespoon ketchup, 1 tablespoon lemon juice, 7-8 capers, 2 teaspoons honey, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika and 1/2 teaspoon coarse kosher salt in a small food processor. Blend well until combined and capers are well chopped.
• Chill for 1 hour to let flavors marry.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Video

Nutrition

Calories: 1114kcal | Carbohydrates: 26g | Protein: 2g | Fat: 112g | Saturated Fat: 17g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 25g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 2813mg | Potassium: 163mg | Fiber: 1g | Sugar: 21g | Vitamin A: 310IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg

Storage & Freezing

Other Dipping Sauces for Seafood

There’s nothing that a good sauce can’t elevate, so here are a few of our other favorite sauces.

Cocktail Sauce Recipe

5 from 8 votes

Ginger Sauce Recipe

5 from 8 votes

Creamy Pesto Sauce Recipe

5 from 8 votes

Tiger Sauce Recipe

4.67 from 12 votes

The post Crab Cake Sauce Recipe appeared first on My Sauce Recipes.

Chamoy sauce is a Mexican condiment that has the perfect mix of tangy, sweet, and spicy flavors. Made with a blend of dried fruits, chiles, citrus, and hibiscus, it’s a staple in Mexican cuisine and a tasty way to add flavor to both sweet and savory foods.

What is Chamoy Sauce?

This simultaneously sweet and savory sauce is a blend of fruits like prunes and apricots with spicy chiles and zesty lime juice. It also incorporates hibiscus, which imparts floral undertones.

Chamoy is a popular condiment in Mexico where it’s sprinkled onto anything from sliced fruit to savory street foods like tacos or nachos. It’s also used to make a sweet and tangy candy.

Food historians have different theories on the origins of chamoy. Some say that chamoy was likely first created by a Japanese immigrant in Mexico in the early 1920’s while others believe that Chinese immigrants are responsible for first producing the sauce somewhere between the 16th and 19th centuries.

What You’ll Need

Most of these chamoy sauce ingredients are easy to find at the grocery store, but if your local grocer doesn’t carry them, you can always find them online. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Perfect Pairings

You can serve chamoy sauce on all sorts of sweet and savory foods. Use it as a dipping sauce for your favorite fruit, veggie sticks, or tortilla chips. You can also add a few dashes to a homemade fruit salad or jazz up store-bought fruit cups. 

We also like to splash some onto nachos, tacos, or street corn salad or toss it with chicken wings. It’s also a simple way to upgrade your daily smoothie — or a bowl of ice cream. 

And don’t sleep on using it to rim cocktail glasses — dip it into tajin seasoning, too, for a truly elevated martini or margarita.

Print

Chamoy Sauce

This EASY Chamoy Sauce is a sweet, tangy, and spicy Mexican condiment made with a blend of dried fruits, chiles, citrus, and hibiscus!

Course Sauce

Cuisine American

Keyword chamoy sauce

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 cups

Calories 238kcal

Equipment

• Blender

Ingredients

• 3 1/2 cups water
• 3-5 dried red chiles
• 3/4 cup dried apricots
• 3/4 cup dried prunes
• 1/2 cup dried hibiscus flor de Jamaica
• 1/3 cup raisins
• 1/4 cup sugar
• 2 teaspoons coarse kosher salt
• 1/4 cup fresh lime juice

Instructions

• Add the water, chiles, apricots, prunes, hibiscus, raisons, sugar and salt to a medium saucepan. Bring to a low boil making sure all of the dried chiles are submerged in order to reconstitute. Simmer on low for 30 minutes, stirring occasionally.
• Transfer the whole mixture to a high powered blender (you might have to work in batches) or a food processor. Blend until large pieces are pureed, but the sauce still has good body and texture. It will not be fully smooth and should be thick.
• Use hot, warm or room temperature.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 238kcal | Carbohydrates: 62g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 1184mg | Potassium: 754mg | Fiber: 5g | Sugar: 40g | Vitamin A: 1550IU | Vitamin C: 54mg | Calcium: 47mg | Iron: 2mg

Storage and Freezing

Commonly Asked Questions

Other Savory Sauces

If you know me, you know how much I love a good homemade sauce. Here are some of my favorites.

Honey Sriracha Sauce

5 from 6 votes

Avocado Crema

5 from 5 votes

Bang Bang Sauce

5 from 5 votes

Cowboy Butter

5 from 5 votes

The post Chamoy Sauce appeared first on My Sauce Recipes.

Some people might turn their noses up at the mere thought of eel sauce, but truth be told, there’s no actual eel in this umami-laden sauce. In fact, it’s a delightfully rich, sweet sauce that’s the perfect accompaniment for sushi, dumplings, and spring rolls.

What You Will need

You only need a few ingredients to whip up this savory eel sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Mirin – Mirin, a sweet rice wine that is similar to sake, balances the sauce with its acidity. If you want to skip the alcohol, use rice vinegar instead.

Perfect Pairings

It should come as no surprise that eel sauce is a classic condiment to serve with eel! But, it is also a perfect pairing with sushi rolls, grilled fish, or a salmon poke bowl. 

You can also drizzle it over fried rice, or mix it into a stir fry. And, if you’re looking for a way to dress up roasted veggies, it can do that, too!   

Print

Homemade Eel Sauce Recipe

Homemade Eel Sauce is a delightfully rich, sweet sauce that’s the perfect accompaniment for sushi, dumplings, spring rolls, and proteins!

Course Sauce

Cuisine Asian

Keyword eel sauce

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 329kcal

Ingredients

• 1/2 cup soy sauce*
• 1/2 cup sugar
• 1/2 cup mirin
• 1 tablespoons cornstarch optional

Instructions

• Combine the 1/2 cup soy sauce*, 1/2 cup sugar and 1/2 cup mirin in a small saucepan. Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heating element immediately.
• In a small bowl, whisk together the 1 tablespoons cornstarch with 2 tablespoons of water and then whisk this into the eel sauce. Continue to whisk for 1-2 minutes.
• Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Any type of soy sauce can be used, but will heavily influence the flavor profile. I like using a dark mushrooms flavored soy or light soy sauce.

The cornstarch is optional and the sauce will thicken on its own if given enough time to simmer (about 15-20 minutes). I like using cornstarch to speed up the process, give it a glossy look and make sure I get the same degree of thickness every time.

Nutrition

Calories: 329kcal | Carbohydrates: 81g | Protein: 6g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3692mg | Potassium: 124mg | Fiber: 1g | Sugar: 65g | Calcium: 12mg | Iron: 1mg

Storage and Freezing

Common Questions

More Asian-Inspired Homemade Sauces

Sauces can elevate just about any meal- especially when they’re homemade! Here are a few of our favorite Asian-inspired sauces.

Szechuan Sauce

5 from 6 votes

Curry Sauce

5 from 9 votes

Egg Roll Dipping Sauce

4.50 from 12 votes

Ponzu Sauce

5 from 6 votes

The post Homemade Eel Sauce appeared first on My Sauce Recipes.