From Wikipedia, the free encyclopedia
Type of sauce
Dip sauce
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Alternative names | Dipping sauce |
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Type |
Condiment |
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A dip or dip sauce is a common
condiment for many types of food. Dips are used to add
flavor or
texture to a food, such as
pita bread,
dumplings,
crackers, chopped raw
vegetables,
fruits,
seafood, cubed pieces of
meat and
cheese,
potato chips,
tortilla chips,
falafel, and sometimes even whole sandwiches in the case of
jus. Unlike other
sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Dips are commonly used for
finger foods,
appetisers, and other food types. Thick dips based on
sour cream,
crème fraîche,
milk,
yogurt,
mayonnaise,
soft cheese, or
beans are a staple of
American
hors d'oeuvres and are thicker than
spreads, which can be thinned to make dips.
[1] Celebrity chef
Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over three feet [1 m] of white carpet".
[2]
Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years.
[3]
List of dips
Some types of dip include:
-
Ajika, a spicy, subtly flavoured dip in
Caucasian cuisine, based on hot red pepper, garlic, herbs and spices
-
Ajvar, made from red
bell peppers with
garlic, found in
Bosnian cuisine and
Serbian cuisine
-
Artichoke dip
-
Au jus, a salty beef broth or gravy especially used for dipping
french dip sandwiches
-
Baba ghanoush, a dip made from
eggplant, popular in the Eastern Mediterranean and parts of South Asia
-
Bagna càuda, a regional dish of the Italian
Piedmont
[4]
-
Banana ketchup, a
Filipino condiment made from bananas; used similar to tomato
ketchup
-
Barbecue sauce, often used for grilled and fried meats in the
United States
-
Bean dip, dip made from
refried beans
-
Blue cheese dressing, commonly used as a dip for raw
vegetables or
buffalo wings
-
Buffalo sauce, often used as both a coating for Buffalo wings as well as a standalone dipping sauce for other foods
-
Brine, saltwater used as a dip for food, similar to vinegar or soy sauce
-
Cheese sauce
-
Chile con queso, used in
Tex-Mex cuisine with
tortilla chips
[5]
-
Chili oil, used as a dipping sauce for
meat and
dim sum
-
Chimichurri, a dip from Argentina made of parsley, garlic, and oregano
-
Chocolate, a dip for various fruits, doughnuts,
profiteroles and
marshmallows
-
Chogochujang, a variant of
gochujang. A dip for seafood including
hoe,
oyster, and
wakame, or for raw vegetables.
-
Chutney, used with snacks like deep fried
samosas and pakoras,
dosa and
idli
-
Clam dip, a kind of
condiment for dipping crackers and chips
-
Cocktail sauce, a dip for
seafood made from
ketchup or
chili sauce and
horseradish
-
Comeback sauce, a dip for
chicken fingers made from mayonnaise and chili sauce
-
Crab dip, a thick dip popular in Maryland usually made from
cream cheese and lump
crab meat
-
Curry ketchup, also called Currygewürzketchup in Germany, is a spicier form of ketchup
-
Duck sauce, a modern variation of plum sauce
-
Fish sauce (
garum), or
nam pla, used in southeastern Asian cuisines as a dip for snacks and other foods
-
Fish paste or
bagoong, fermented fish paste, used in southeastern Asian cuisines as a dip for rice dishes
-
Fondue, a blend of melted cheese and wine in which bread is dipped
-
French onion dip
-
Fritessaus, a leaner form of mayonnaise from The Netherlands
-
Fry sauce, a dip eaten with french fries, onion rings, chicken strips, and other deep fried foods
-
Garlic butter sauce, used for dipping seafood, chicken, beef and pizza; plain
clarified butter or
drawn butter are more common with lobster, crab or clams
-
Gravy, used as a dipping sauce for bread, such as in
Maghreb cuisine
-
Guacamole,
avocadoes mashed with lime juice, onions, tomatoes, and herbs; commonly eaten with tortilla chips
-
Haroseth,
ancient
Palestinian dipping sauce based on local ground fruits and spices
-
Hazelnut butter or hazelnut spread is commonly used as a dip for crackers and cookies
-
Hilbeh,
Yemenite condiment made from ground
fenugreek seeds
-
Hollandaise
-
Honey, a common dip for chicken and biscuits
-
Honey mustard
-
Horseradish sauce, often with horseradish mixed with sour cream and/or mayonnaise
-
Hot sauce or chili sauce, a spicy dip made from peppers
-
Hummus, a
Levantine dip of ground
chickpeas and sesame
tahini with spices and lemon juice
-
Jus, a meat broth often served with sandwiches such as
French dip and
Italian beef
-
Ketchup (also called catsup or tomato sauce), often used with
french fries,
onion rings, and a wide variety of other foods
-
Kiwi onion dip, a New Zealand snack food served with potato chips, crackers, or chopped vegetables
-
Marinara sauce, a tomato sauce served with breadsticks, pizza, etc.
-
Mayonnaise, the basis for many dips, on its own a dip for cold chicken; vegetables; french fries; and seafood
- Mexicali dip, sour cream-based with Mexican cuisine-inspired spices
-
Mint sauce, a sauce made with ground mint leaves and vinegar or yogurt
-
Mắm nêm, a sauce made of fermented fish
-
Mkhali (colloquially pkhali),
Georgian vegetable
purées thickened with
walnut paste and often rolled into balls
-
Muhammara, a
Near Eastern hot pepper and walnut dip
-
Mustard, ground seeds of the mustard plant; variants are used in Asian cuisine
-
Nacho cheese dip, for dipping tortilla chips
-
Nam chim, Thai dipping sauces which most often contain chili peppers
-
Nam phrik, Thai chili pastes which are also used as dips for vegetables and fried fish
-
Nước chấm (
Vietnamese), mixes of
chili peppers and
fish sauce
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Olive Oil
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Prik Nam Pla (
Thai), mixes of
chili peppers and
fish sauce
-
Pebre, a Chilean mix of tomato, onion, chile, and coriander
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Pico De Gallo
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Pimento cheese
-
Prahok ktis, a sauce made with
prahok, minced
pork,
kroeung, and
coconut cream eaten with fresh vegetables
-
Plum sauce, used for dipping fried noodles, dumplings, and other foods
-
Ranch dressing,
buttermilk flavored salad dressing popular in the United States
-
Remoulade, often used with fried foods such as fish, or chips (french fries or fries)
-
Romesco, used as a dip or as a condiment for other dishes
-
Salsa, used often with tortilla chips
-
Sambal, for fish, chicken, etc.
-
Satsivi, a
walnut dip in
Georgian cuisine
-
Smetana, a common dip for
bliny,
pelmeni,
vareniki
-
Sour cream, on its own or combined with mayonnaise and/or other ingredients, a common dip for
potato chips
-
Soy sauce, often served in small saucers for dipping a variety of East Asian foods; for
sushi and
sashimi, prepared
wasabi is mixed in
[6]
-
Spinach dip, for tortilla chips and vegetables
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Sriracha sauce
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Sweet and sour sauce, a generic term for many styles of sauce
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Tahina, a
Middle-Eastern condiment made from
toasted
ground
sesame
-
Taramosalata, a
Near Eastern dip of carp or codfish roe
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Tartar sauce, commonly used with
seafood
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Tentsuyu, a Japanese dipping sauce
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Tirokafteri, a
feta-based Greek
meze
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Tkemali, a
cherry plum sauce in
Georgian cuisine
-
Toyomansi, a
Filipino meat or fish dip made with
soy sauce and
calamansi juice; chilis may also be added to create "silimansi"
-
Tzatziki and similar sauces used for dipping include
tarator and
Raita
-
Tương, a dipping sauce made from fermented soybeans in
Vietnamese cuisine
-
Vinegar, used as a dip for grilled meats, and steamed crabs;
Balsamic vinegar is also commonly used as a dipping sauce for bread
-
Vin Santo, into which cantucci (
biscotti) are dipped
[7]
See also
References
-
^
Rombauer, Irma S.; Becker, Marion Rombauer & Becker, Ethan (1997) [1931].
The Joy of Cooking. Illustrated by Laura Hartman Maestro (Rev. ed.). New York: Scribner. pp.
145–146.
ISBN
0-684-81870-1.
-
^ Alton Brown (writer/director/host) (2002-10-16). "Dip Madness". Good Eats. Season 6. Episode 9. Food Network.
-
^
The Oxford Companion to American Food and Drink. p. 145.
-
^ Hesser, Amanda (November 5, 2009).
"Bagna Cauda, 1960". New York Times. p. MM20, New York edition. Retrieved March 8, 2010.
-
^ Huntley Dent (November 23, 1993).
Feast of Santa Fe: Cooking of the American Southwest. Simon and Schuster. pp. 148–150.
ISBN
978-0-671-87302-8. Retrieved March 5, 2013.
-
^ Snow, Jane (March 15, 2006),
"Sushi: how to choose, order and eat it", The Island Packet, p. 3-C, retrieved July 6, 2010
-
^ Virbila, S. Irene (October 1, 1989).
"Fare of the country:Italy's Vin Santo: a sip of hospitality". New York Times.
ISSN
0362-4331. Retrieved September 12, 2011.
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