Barbecue Sauces and Dips

Summertime is barbecue time. To a successful barbecue party they simply belong: Delicatessen sauces, ketchup and dressings. The spicy companions give grilled ingredients a piquant note and round off their taste. Delicatessen sauces and dressings are available in a wide variety of flavors. In addition to classics such as ketchup, mayonnaise and mustard, there are ready-to-serve sauces and dressings based on recipes from the Asian or Texmex cuisine or with exotic ingredients such as tamarind or mango. The recipes are extremely varied, but basically follow the same principle.

Dips and co.: What’s in them?

Usually they contain fruits or their pulp like tomato paste in ketchup. Other ingredients include vinegar as an acidifier, sugar for sweetness, salt, oil as a flavor carrier and dried herbs or spices from cayenne pepper to garlic to cinnamon for a spicy flavor note.

Emulsifiers, stabilizers and thickeners keep the ingredients in suspension and ensure the right consistency.

Which sauce tastes best with what?

Red and hot condiment sauces are excellent with dark meats, while lighter versions, often prepared with white wine vinegar, taste good with poultry, white meats or fish.

Extra hot sauces usually contain chilies or red peppers. Table-ready deli sauces and dressings have been preserved by pasteurization during their production.

Storage of sauces

Kept originally sealed and in a dark place, sauces can be stored at room temperature for a year or more. However, as storage time increases, they lose flavor, their seasoning decreases and they fade in color. Once opened, bottles and tubes belong in the refrigerator. Stored in this way, they will keep for 3 to 6 months, mustard even up to a year.

Make sure bottles and jars are tightly sealed to prevent sauces from drying out. Stored unrefrigerated, opened products may begin to ferment or become watery. Both indicate spoilage. The sauces are then no longer suitable for consumption.

Barbecue sauce easy homemade

It is best to prepare the sauce the day before, then the ingredients combine better.

Here are two more do-it-yourself barbecue sauces:

  • Fiery seasoning sauce: you will need 4 chilies, 3 garlic cloves, cilantro greens, 20 g honey, 50 g tomato paste, 3 tablespoons fish sauce and pepper. Chop chilies and garlic cloves very small and mix everything together.
  • Garlic sauce: mix 30 grams of sour cream, 30 grams of mayonnaise, 70 grams of Bresso and a tablespoon of milk. Finely chop half an onion and two cloves of garlic and fold into the mixture. Then season with pepper and add a little dill.