Dips, Spreads, & Dressings

Blackening is a Cajun technique in which food is coated with a medley of spices and cooked over high heat, usually in a cast-iron skillet or on a grill. To give your food big, complex flavors, toast whole spices, then pulverize them in a mortar or spice grinder. This blackened seasoning pairs well with vegetables like the grilled okra seen here. 

This creamy chutney adds brightness to any Indian recipe, and is especially tasty on a lamb curry.

This recipe is from 660 Curries by Raghavan Iyer.

On its own, balsamic vinegar can lack the acidic pop to make a good vinaigrette. I usually add a little red-wine vinegar to help balance the dressing. This dressing is incredibly versatile. Try using it as a marinade for chicken. 

Described in winelike terms, this mustard is rich and complex — spicy, tangy, sweet, and nutty, with exotic undertones.

Try this spread with apricot jam for a new twist on a PB and J sandwich. Note: Grinding nuts into paste can be taxing on your food processor. Give it a rest for a few minutes in the middle of grinding so that it doesn’t overheat.

As a sweet sauce, a little ketchup can go a long way. You can moderate your sugar intake by experimenting with variations of this recipe. Reduce the amount of sugar by half, or try using 3/4 cup honey or 2/3 cup molasses (or even finely ground figs or dates, to taste) as a healthier sweetener. Note: Any liquid ingredients will make your ketchup a bit thinner.

Watching eggs and oil swirl together and emulsify into thick, creamy mayonnaise seems almost like a magic trick. And the flavor is delightful.

Mix all the ingredients together in a small mixing bowl. Chill until ready to use. Store in the refrigerator for up to one week.

Carolina-style barbecue has a decidedly piquant flavor in comparison to its ketchup-based cousins. This sauce is great with grilled chicken, and it makes a mean pulled-pork sauce. You can even use it as a marinade before grilling. Substitute a ½ cup honey or ½ cup maple syrup for the granulated sugar, if you wish.

Commercial barbecue sauces are often high in sugar, usually in the form of high-fructose corn syrup. This recipe balances the sweetness of caramelized onions, tomatoes, honey, and molasses with the earthiness of cocoa powder. This sauce is best made a day in advance to allow the flavors to meld.

This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.

Wine vinegar is a great way to use up leftover wine. Red wine produces the fullest flavor, but rosé or white will work as well. This recipe is inspired by Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.

A creative and healthy alternative to commercial ketchup, which is usually made with high-fructose corn syrup. Try to make this the day before serving so the flavors can meld.

Make a peanut-butter alternative with your favorite seeds. Roasting the seeds before blending gives the butter a lovely flavor and color. You could try adding a dash of cinnamon or cocoa powder if you like.

This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.

Serve this delicate yet deeply flavorful, and healthy gravy over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.

This dip is a great alternative to the traditional mayo-heavy versions.