From Wikipedia, the free encyclopedia
Type of sauce
Dip sauce
Alternative names Dipping sauce Type
Condiment
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 ,
appetizers , 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
Various
chutneys
A
spinach and artichoke dip with tortilla chips
Prahok ktis with fresh
cabbage ,
cucumber and
long beans
Tzatziki
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
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
Hazelnut butter or hazelnut spread is commonly used as a dip for crackers and cookies
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
Prik Nam Pla (
Thai ), mixes of
chili peppers and
fish sauce
Pebre , a Chilean mix of tomato, onion, chile, and coriander
Pico De Gallo
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
Sriracha sauce
Sweet and sour sauce , a generic term for many styles of sauce
Taramosalata , a
Near Eastern dip of carp or codfish roe
Tartar sauce , commonly used with
seafood
Tentsuyu , a Japanese dipping sauce
Tirokafteri , a
feta -based Greek
meze
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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