Homemade Sauces and Dips I Have in My Fridge
There’s no better way to customize your favorite flavors than homemade sauces and dips. Whenever I have company, or just want to keep things simple, these sauces help take my meals for boring, to actually delicious. From an extra healthy pesto to the classic street food Taiwanese Sesame Garlic Sauce, Here are some of my favorite recipes that I almost always have in the fridge, or can whip up in a few minutes.
Cold Soba Dipping Sauce
If you make soba or tempura often, this Cold Soba Dipping Sauce is a must have in your fridge. Whenever you want soba, you’ll just have to cook the noodles and plate. It also definitely goes well with anything fried, because I’d dunk all my fried tofu and tempura shrimps right in this sauce. Pro tip, tempura fry your favorite ingredients, put them over rice, and drizzle on this sauce for a yummy tempura rice bowl!
- 2 cups Dashi Stock
- ½ cup Soy Sauce
- ½ cup Mirin
Soba Noodles Recipe:
- 1 stalk Green Onion chopped
- 2 servings Soba Noodles
- Shredded Seaweed
- 2 tbsp Freshly Grated Daikon
Homemade Chili Oil
Of course, we have to mention my Homemade Chili Oil. This is the PERFECT pantry condiment AND holiday gift. With this homemade recipe, you can actually create your own unique flavors with the same technique. This one here is my family’s favorite recipe, and we always have a jar of this fragrant spicy oil handy!
- 20 cloves Garlic chopped
- 4 tbsp Sichuan peppercorn
- 25 Dried Red Whole Chili
- 2 tbsp Red Chili Flakes
- 4 cups Oil I use grapeseed oil
- 2.5 tbsp Korean Chili Flakes
- 2 Star Anise
- 2 Tbsp Salt
- 2 Bay Leaf optional
Creamy Herb Green Sauce
This Creamy Herb Green Sauce is my pairing for everything from wings to crudite. It has the creaminess of avocado, but the brightness of fresh herbs, lemon, yogurt, and jalapeños. That bright, yogurty, herby flavors compliments rich foods like a thick, pan-fried salmon filet, or a basket of freshly fried wings. I’ve had this on a salad, over a rice bowl, dipped with chips, and more, and it’s delicious every single time!
- 1.5 cup Greek Yogurt
- 1 handful parsley
- 1-2 bunch Mint
- 1/2 Bunch tarragon
- 1 Bunch dill
- 1 Bunch chives
- 1 jalapeno
- 1 lemon zest and juice
- 1 avocado
- 6 cloves garlic
- 4 tbsp olive oil
- salt to taste
- Black Pepper to taste
High Protein Pesto
This Kale Spinach Pesto has helped Dom and I sneak so much more protein and fiber into our diet. It’s hard to believe it’s just a ton of spinach and kale. It tastes amazing mixed into pasta, but is also a tasty spread for sandwiches or as a pesto dip for finger foods. It keeps for 3-4 days in an airtight container, but keep a plastic wrap right over the surface of the sauce to prevent it from oxidizing and turning brown.
- 2 bags Spinach about 8–10 cups of spinach
- 1 bunch kale stems removed, large bunch
- 2-3 cups fresh basil leaves
- 2 cloves garlic
- 1 cup cottage cheese
- ¼ cup olive oil
- ½ cup Parmesan Cheese freshly grated
- Salt and black pepper to taste
- 1 tsp lemon juice optional, for a fresh, tangy kick. Or use zest of 1/2 lemon
1 Minute Honey Mustard Vinaigrette
I use this honey mustard vinaigrette ALL THE TIME for adding a quick salad to the dinner table. It goes with literally any vegetable, tastes super fresh, and uses really simple ingredients. You can make this dressing ahead of time and keep it in the fridge. But, it’s so easy that I can whip it up on the spot anytime.
- 1 tomato
- 1 red onion
- 1 sweet pepper
- 1 cucumber
- 1-2 sprig of fresh dill
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1.5 tablespoon honey adjust for sweetness if desired
- ¼ teaspoon freshly ground black pepper adjust to taste
Garlic Sesame Dipping Sauce
This is the classic Taiwanese Garlic Sesame Dipping Sauce for Taiwanese Braised Cold Dishes or 滷味. It’s fragrant, garlicky, and a little sweet. The best part is that it’s made with super super simple pantry ingredients. It’s great as a dip for cold dishes, blanched seafood, or fried foods. This sauce brings me right back to Taiwan, especially drizzled all over blanched veggies.
- 2-3 tbsp roasted sesame seeds
- 2 tbsp Vegetarian Oyster Sauce
- 1 tbsp Sugar
- 1 tbsp Sesame Oil
- 2 tsp Everyday Garlic Oil
Creamy Sesame Sauce
When it get a little warmer, I always make this Creamy Sesame Sauce, because I have to have Taiwanese Cold Noodles. All i need is this sauce, some leftover rotisserie chicken, some veggies, and a pack of noodles, and I’ll have a balanced meal in one bowl. Since we use this so fast, sometimes I just make a big batch to use for the week. It’s tasty, creamy, and takes no time at all!
- 1 cup White Sesame Seeds
- ¼ cup roasted peanuts
- 1 tsp Salt
- 0.5 tsp Sugar
- ¼ – ½ cup Sesame Oil
Blueberry Jam
This Blueberry Jam makes mymatcha latte,milk bread, and my yogurt bowls a little more fun in the morning with just a little scoop. Made with just a little sugar and lemon juice, plus a little while of simmering, this jam is a topping that adds sweetness and tartness to all your desserts and breakfast. Definitely try the on Cottage Cheese Pancakes! I love switching up the fruit jam flavor depending on which fruit are in season.
Homemade Blueberry Jam
- 5 cups fresh blueberries
- 2.5 cups water
- ¾-1 cup sugar adjust depending on sweetness of berries
- 1-2 tsp fresh lemon juice optional, brightens flavor
Blueberry Matcha Latte
- 2 tbsp blueberry syrup smooth or with pulp
- 1 tsp matcha powder
- 2 oz hot water ~175°F / 80°C
- ¾ cup milk of choice oat, almond, dairy, etc.
- Ice
