Comfort Food / Dips / Quick and Easy / See Hatsie Cook

Cook: My Favorite Dipping Sauces

Not long after I posted my Super Bowl Recipe Round-Up, I received a request for a dipping sauce post, sent by one of my favorite readers, my sister-in-law.  Now, this could be because many of those delicious snacks are usually joined by some sort of dip, but I have a feeling there was more to it.  See, she’s married to a Haley.  My brother.  And Haleys, especially of the male variety, rarely serve food without a sauce to accompany it.  Whether it’s gravy, ranch, barbecue, honey mustard, blue cheese, buffalo, some random concoction of mustard and mayonnaise and salt, we love them all.

And they might very well be on the table all at once if my dad or brother have anything to say about it.

So I think she looked it over and her initial thought was, but what will he use for dip?  She fits in beautifully and she knows my brother.  Both make me immensely happy.

So, true to my word, here’s a starter kit, if you will.  These are basic sauces that are so easy to throw together you won’t even think of buying a jar.  Let’s start with blue cheese.

Mayonnaise, sour cream, buttermilk, blue cheese crumbles, salt and pepper; that’s all there is.  Combine mayonnaise, sour cream, blue cheese crumbles and salt and pepper, then mix well.  Starting with a tablespoon and moving up from there gradually, pour in buttermilk and mix well until you’ve reached your desired consistency.  If it’s a dip, you’ll probably want it thicker, thus less buttermilk.  If it’s destined for a salad, add in a little more buttermilk.

Next, we have one of my all-time favorites, honey mustard.

Honey, spicy dijon mustard, a little mayonnaise for creaminess, and salt and pepper get mixed together. Adjust if necessary–maybe you want yours a little more spicy, in which case add more mustard.  If you want it creamier, add more mayo.  Sweeter–well, you get the idea.

And finally, this is what I’m calling Fry Sauce, which is based on classic fry sauce normally indigenous of Utah and made up of ketchup and mayonnaise.  But I can’t leave well enough alone so I amped it up a bit with some spices and Worcestershire sauce.

Equal parts ketchup and mayonnaise are combined with salt and pepper, about a teaspoon of your favorite Cajun seasoning, and a tablespoon of Worcestershire sauce.  Mix it all together, then decide it needs more kick, so add in about a tablespoon of your favorite hot sauce, which isn’t pictured because I was busy doing a happy dance because holy fry sauce is that good.

Buffalo sauce is also present, but it’s so easy to make I didn’t take pictures.  Melt a couple of tablespoons of butter and combine well with hot sauce.  That’s it.  

Ranch dressing should also be mentioned, which wasn’t there on what I’m now calling The Night of the Sauces.  Nevertheless, when a meal calls for ranch, I always reach for Hidden Valley Dry Seasoning and follow their directions.  I know you might think it’s cheating, but I just love the stuff.

The moral of the story is, if you have the basic condiments like mustard, mayonnaise, and ketchup, you can make a good sauce.  All you need is something crispy with which to dip, in which case might I suggest the best chicken ever?

Here are the recipes!  But first, a few notes:

*All of these can be customized to your individual tastes, so long as you are tasting as you’re going along.

**I used light mayonnaise and fat free sour cream in all of these recipes, but you can use real mayonnaise and sour cream, or you can substitute plain Greek yogurt for sour cream, but I promised a certain someone I’d never do that to him again.

Not that he would notice, because it’s the same thing.

But I keep my word, and also he reads this.

***All sauces, except for gravy maybe, which is best served hot on most anything, are better after a couple of hours in the refrigerator, so all the flavors can get to know each other.

Basic Blue Cheese Dressing (makes about a cup)


  • 1/3 cup light mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup blue cheese crumbles
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon buttermilk to start, adding more gradually by tablespoon to thin it to your desired consistency.
  1. Mix together the mayonnaise, sour cream, and salt and pepper.  Add in the blue cheese crumbles and gently mix, so not to break them up too much.  Add in the buttermilk little at a time and mix thoroughly until it has reached your desired consistency.
Honey Mustard Sauce (also makes about a cup, maybe a little less)
  • 1/4 cup Dijon mustard
  • 1/4 cup good honey (Just like Ina would say!)
  • 2 tablespoons Mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Mix together all the ingredients, then taste.  The Dijon might be a little overwhelming for some, in which case you can add more honey or more mayonnaise.
Punched-Up Fry Sauce (again, makes about a cup)
  • 1/3 cup Mayonnaise
  • 1/3 cup Ketchup
  • 1 teaspoon Cajun Seasoning (I like Emeril’s Essence, Bayou Blast!)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon hot sauce (Like Frank’s Red Hot, or Texas Pete’s)
  1. You guessed it!  Mix well and taste.  If you’re worried about the spice-level, start with less Cajun seasoning and build up to a teaspoon, or add more if you’re so inclined.  The mayonnaise does well to mellow the spice, but I like a kick so am probably not the best judge for those of you that don’t.  You can also omit the hot sauce for the same reason.
Enjoy, friends!  Go dip some stuff!

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