Your fail-proof, go-to, crowd-pleasing dressings and sauces

[Anonymous]

Anonymous wrote:

Anonymous wrote:Tahini sauced of all varieties. Put on evrrything


1/4 cup tahini
2T lemon juice or ACV
1T garlic mince
1/2 cup cold water
2T maple syrup
1/8 cup EVOO
Can also add
1T grain mustard
1 T soy sauce
OR


SAME, but change out oil for 1/4 cup 2% yogurt, 1T ginger paste instead of lemon, cumin instead of garlic

I’ve only had tahini sauce on roasted cauliflower and it was to die for. Now I feel tahini is reserved for cauliflower!
What else is it really great with?

Everything- salad, roasted vegetables, grains. I am a vegetarian, but it could also be a sauce for a meat dish, like steak, or a steak sandwich.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Tahini sauced of all varieties. Put on evrrything


1/4 cup tahini
2T lemon juice or ACV
1T garlic mince
1/2 cup cold water
2T maple syrup
1/8 cup EVOO
Can also add
1T grain mustard
1 T soy sauce
OR


SAME, but change out oil for 1/4 cup 2% yogurt, 1T ginger paste instead of lemon, cumin instead of garlic

I’ve only had tahini sauce on roasted cauliflower and it was to die for. Now I feel tahini is reserved for cauliflower!
What else is it really great with?

I also forgot- falafel!

[Anonymous]

My horseradish sauce recipe is Daisy sour cream (thicker than other brands) and horseradish. Start with the sour cream and add horseradish until it tastes good. I tend to use a lot of horseradish. Easy and everyone loves it.

[Anonymous]

Anonymous wrote:My horseradish sauce recipe is Daisy sour cream (thicker than other brands) and horseradish. Start with the sour cream and add horseradish until it tastes good. I tend to use a lot of horseradish. Easy and everyone loves it.

Can someone explain what the basic differences are between sour cream and mayonnaise in dip/sauce recipes?

[Anonymous]

Anonymous wrote:

Anonymous wrote:My horseradish sauce recipe is Daisy sour cream (thicker than other brands) and horseradish. Start with the sour cream and add horseradish until it tastes good. I tend to use a lot of horseradish. Easy and everyone loves it.

Can someone explain what the basic differences are between sour cream and mayonnaise in dip/sauce recipes?

Do you mean the taste difference? Imo sour cream is more tangy, almost more like greek yogurt. Mayo is tangy but less so and can be a little sweet. For the most part they could be used interchangeably in a dip from a consistency standpoint, but the taste would be different. Often dips call for half mayo and half sour cream.