SPICY DIPPING SAUCE

THIS RECIPE IS AWESOME WITH ONION RINGS.


1 CUP SOUR CREAM
1/4 CUP CHILI SAUCE
1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON GROUND CUMIN


MIX ALL INGREDIENTS IN A BOWL UNTIL WELL COMBINED.


MAKES 1 CUP.

THAI PEANUT SAUCE

1/4 CUP PEANUT BUTTER
1/4 CUP WATER
2 TABLESPOONS SOY SAUCE
2 TABLESPOONS LIME JUICE
2 GARLIC CLOVES, MINCED 
2 TABLESPOONS RICE VINEGAR


COMBINE ALL INGREDIENTS IN A SAUCE PAN OVER LOW HEAT.


CONTINUE STIRRING OVER LOW HEAT UNTIL INGREDIENTS ARE COMBINED AND TEXTURE IS SMOOTH AND CREAMY.


MAKES 1/2 CUP OF SAUCE.

WASABI CREAM SAUCE

THIS SAUCE IS EASY TO MAKE AND GOES WONDERFULLY WITH ASIAN FOOD.


2 TABLESPOONS BUTTER
8 TABLESPOONS HEAVY CREAM
2 TEASPOONS LEMON JUICE
4 TABLESPOONS WASABI PASTE
1 TABLESPOON SHALLOT, FINELY CHOPPED
1 TABLESPOON SOY SAUCE


IN A SMALL SAUCE PAN OVER MEDIUM HEAT MELT BUTTER.


STIR IN CREAM, LEMON JUICE, SHALLOTS AND SOY SAUCE AND BRING TO A BOIL FOR ABOUT 4 MINUTES.


REMOVE FROM HEAT AND LET SIT FOR 2 MINUTES.


ADD WASABI PASTE AND MIX WELL.


MAKES 20 SAUCE SERVINGS.

SOY HONEY SAUCE

THIS SAUCE IS REALLY GOOD WITH ASIAN FOOD OR AS A DIPPING SAUCE FOR EGG ROLLS.  


1/2 CUP SOY SAUCE
1/4 CUP SUGAR
1/4 CUP HONEY
1 TEASPOON OLIVE OIL


BLEND ALL INGREDIENTS TOGETHER UNTIL HONEY AND SUGAR ARE DISSOLVED.


MAKES ABOUT 3/4 CUP OF SAUCE.

MUSTARD CREAM SAUCE

YOU COULD ADD SOME FRESH DILL (2 TABLESPOONS) AND LEMON JUICE (1 TABLESPOON) TO MAKE A MUSTARD LEMON DILL SAUCE.

1 12-OUNCE BOTTLE LAGER BEER
1/3 CUP CHOPPED SHALLOTS
3 CUPS CHICKEN BROTH
1 1/2 CUPS WHIPPING CREAM
1/4 CUP DIJON MUSTARD
2 TABLESPOONS YELLOW MUSTARD SEEDS


BOIL BEER AND SHALLOTS IN HEAVY MEDIUM SAUCEPAN UNTIL REDUCED TO 1/4 CUP, ABOUT 12 MINUTES.  


ADD STOCK AND BOIL UNTIL REDUCED TO 1 1/2 CUPS, ABOUT 10 MINUTES.  


ADD CREAM AND BOIL UNTIL REDUCED TO 2 CUPS, ABOUT 10 MINUTES.  STIR IN MUSTARD AND MUSTARD SEEDS.


REWARM OVER MEDIUM-LOW HEAT BEFORE SERVING.


MAKES 8 SERVINGS.