(recipe adapted from http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html ) As I have promised y...

What would dumplings and potstickers be without delicious dipping sauces? Recreate your favorite restaurant condiments at home with these easy recipes.

Learn how to make the perfect peanut sauce with just 8 simple ingredients and less than 10 minutes of your time! This is one of our go-to recipes in our house when we are in need of a good dip or dressing, and it hits the spot every time.

This 5-Minute Szechuan Sauce is quick and easy to prepare, and perfect as a stir-fry or dipping sauce.  Feel free to adjust the seasonings to taste.

I grew up eating maast o khiar (direct translation: yogurt and cucumber) as a side dish, alongside many a Persian meal at home. It’s a beloved little yogurt dish made in many Middle Eastern and Mediterranean countries and it’s no wonder it has massively grown in popularity here in the West with the wildfire spread...

Anthony Bourdain calls this super-garlicky mayonnaise “the magical condiment.” The perfect balance of garlic, lemon and saffron is what makes it so good.

Definition: Bitchin' Sauce (nerb—noun + verb) is a bitchin' (for lack of a better word) sauce sold at the San Diego farmers market. It comes in 3

skinymixer’s Garlic Sauce is the perfect kebab shop / takeaway shop garlic yoghurt sauce to use on your Yiros from The Healthy Mix Dinners 2. The Yiros Meat in Dinners 2 has been incredibly popular for a super fast, easy family-friendly dinner. We thought we would take it up to the next level with a Kebab Shop Style Garlic Sauce. If you are looking for an easy dinner idea – I highly recommend  setting up a make-your-own Yiros platter for […]

Super easy and versatile Korean dipping sauce

This versatile vinaigrette, inspired by Caesar dressing, is packed with anchovy, garlic, and lemon.

This zippy miso salad dressing is a great way to brighten up quick salads, grain bowls, and simple steamed veggies. Prep it over the weekend, and use it all week long!

Make this creamy, magical lemon tahini sauce in about five minutes, right in your blender. It's a healthy, flavorful dip or salad dressing!

Bookmark this ASAP.

This fiery dumpling dipping sauce is loaded with flavor. Full of chiles, garlic, and ginger, with just the right amount of saltiness and a hint of sour to balance it out.

When the sauce was done, it was smooth and creamy like billowy whipped cream with the right amount sweetness and slight tartness from the wine. It tastes amazing served with fresh fruit or fruit pie.

We like garlic. Thus we use fresh and powder in this recipe. Use this homemade tzatziki sauce as a sauce on gyros or your favorite sandwich. A great dip for pita chips or fresh veggies.

It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.

From a healthy twist on Alfredo to a stir-fry staple.

Pomegranate Balsamic Dressing is a light and refreshing dressing with pomegranate and orange juice for a healthy dressing you can enjoy on just about any salad.

Just don't call it compound butter.

Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.

This quick and easy almond butter satay sauce is perfect as a dip, spread or dressing.

My daughter could drink this stuff. Yield 1/2 cup

An easy recipe for tzatziki sauce - Greek yogurt and cucumber sauce.

An easy recipe for traditional homemade egg mayonnaise made in the Thermomix.

Baba ganoush is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. This gets even better after a day or two in the refrigerator, so this is perfect for making ahead!

This harissa aioli is quick, easy and good on just about anything!

Greek tzatziki dip is easy to make with fresh ingredients and can be used in a wide range of dishes.

List includes: Leskovački domaći ajvar, Guacamole, Tzatziki, Mutabal, Aji criollo.

This quick take on a classic French aioli gets fantastic flavor from capers, tarragon and lemon juice.