I absolutely love dips and sauces. Which is odd, considering I grew up with salt and pepper as my only spices and the occasional ketchup with my McDonald’s fries.
Salt has always been my downfall. One of the first things I learned to cook on my own was boxed minute rice. And strangely, since they weren’t exactly cultural cuisine enthusiasts, the only sauce my parents kept in the cupboard was soy sauce. I would always drown my rice in this salty concoction.
My evolution of taste has mostly come late in life. Thanks to my husband and son, who, as I’ve stated before, are excellent cooks and grill masters, I’ve been introduced to numerous flavors and condiments I would never have thought to try.
For instance, I used to order my hamburgers completely plain, devoid of even one lettuce leaf.
But in my late twenties I got a wild fungus up my butt one day and requested mushrooms on my burger at a restaurant. Could it have been because I was pregnant? I’ll never know but damn, they were tasty.
Fast forward a couple of decades and I continued to order mushrooms – only mushrooms – on my burgers.
No cheese, however, and definitely no onions.
Those both mysteriously appeared on my plate last summer. Again, without any perceptible reason or encouragement.
Then a few months ago, my son brought me home a Chick-fil-A sandwich with pickles on it. I happened to be starving so I ate it. Never once had I put a pickle on any sandwich.
Beaming, he was proud of himself for introducing me to this American institution.
Most recently, I was out with friends and had a sudden gestational urge. I actually forgot where I was, but I ordered the ultimate burger – a thick ground beef patty topped with sautéed onions, mushrooms cooked in red wine sauce, barbecue sauce, and some kind of seasoned mayo.
Quite seriously, I was moved.
Since then I’ve actually gone out of my way to try new things. Who knew that it would only take half of a century for me to do so?
Which brings me to my top three favorite sauces and dips (in no particular order):
Top the Tater
If you’re one of the three people who haven’t discovered this delicacy, then you’re missing out. Must be eaten with Old Dutch Rip-L Potato Chips. Also should be a substitute for regular sour cream on any baked potato. Referred by my neighbor Brendan as “liquid gold.”
Bachan’s The Original Japanese Barbecue Sauce
My brother didn’t lie.
He gave a bottle to my son this past Christmas. Said he and his wife (who are both vegans) put it on just about everything. They ordered it online and they were, at the time, on their third bottle of the year. Less salty-tasting than plain old soy sauce, this heavenly juice pairs well with just about any meat, Asian food, or a plastic spoon.
Primal Kitchen’s Chipotle Lime Mayo (Real Mayonnaise made with Avocado Oil)
Simply put, this spread elevates any sandwich to the next level. A bit of zing without being overpowering, it compliments my go-to sammy of toasted bread, Canadian bacon, a fried egg, one slice of any cheese, and fresh avocado. (Yes, there’s avocado in the mayo but one can never have too much avocado, correctamundo??)
Terry Ho’s Yum-Yum Sauce
It’s orange and beautiful and disappears fast at our house. I’d eat this stuff by the barrel if I could. I put it on seafood, friend rice, and any meat my husband makes that I’m hesitant about eating.
49 and Counting 