Honey Mustard Dip

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons prepared yellow mustard
  • 2 tablespoon Dijon mustard
  • 3 tablespoons honey
  • 1 1/2tablespoon lemon juice
  • 1/2 tablespoons white vinegar

Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

 

 

Original Recipe

Chipotle mayo dip

Chipotle mayo dip

Ingredients

  • ½ cup mayo
  • 1 tablespoon water
  • 1 -2 teaspoons lime juice ( to taste)
  • ⅛ teaspoon salt, more to taste
  • ½ teaspoon chili powder
  • 1teaspoon smoked paprika
  • ⅛- ¼ teaspoon chipotle powder OR adobo sauce
  • Directions
    1. Mix together.

    Korean Dip

    Korean Dip

    Ingredients

    • 1/4 cup coconut aminos
    • 3 tablespoons water
    • 1 tablespoon rice vinegar
    • 1 1/2 teaspoons sugar
    • 1 1/2 teaspoons roasted ground sesame seeds
    • 2 tablespoons thinly sliced green onions
    • 1 red jalapeño pepper, sliced

    Directions

    1. Combine first 5 ingredients in a small bowl, stirring until sugar dissolves.
    2. Add onions and jalapeño.
  • Original recipe
  • Scratch Ranch Dip

    Ingredients

    • 1/2 cup buttermilk
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 tablespoon finely chopped fresh parsley
    • 1 teaspoon finely chopped fresh chives
    • 1 teaspoon finely chopped fresh dill
    • 1 teaspoon lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper

    Directions

    1. In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Store up to one week in the refrigerator.
  • Original Recipe
  • Korean Sauce

    Korean Sauce

    Ingredients for 1 lbs

    • 3 tablespoons grated ginger
    • 1/4 cup port
    • 1/4 cup white vinegar
    • 2 tablespoons sesame oil
    • 2 tbs rice vinegar
    • 1/4 cup honey
    • 1/2 cup soy sauce/coconut aminos
    • 1/4 cup Sriracha
    • Chopped scallions, for garnish
  • Directions

    1. In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes.
    2. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes.
    3. Remove from heat.
  • Comments

  • 07042018
    • Recipe called for sherry but I subbed in port and rice vinegar. Also used Derek’s sriracha instead of chili garlic sauce.
  • Original Recipe
  • Lemon Aioli Dip

    Lemon Aioli Dip

    Ingredients

    • 1 (30-ounce) jar mayonnaise
    • 1 lemon, zested and juiced
    • Salt and freshly ground black pepper
  • Directions

    1. Mix the mayonnaise, lemon juice and lemon zest in a small bowl.
    2. Season with salt and pepper, to taste. Refrigerate until ready to use.

    Hawaiian Huli Huli Sauce

    Ingredients for 3lbs

    • 1 cup unsweetened pineapple juice
    • 1/2 cup soy sauce
    • 1/2 cup light brown sugar, lightly packed
    • 1/4 cup (2 ounces) chicken broth
    • 1-inch piece ginger root (1/4 ounce; 7g), peeled and finely grated
    • 2 medium cloves garlic, minced
    • 1 teaspoon (5ml) sriracha chili sauce
    • Thinly sliced scallions (white and light green parts only), for garnish
    • Grilled pineapple wedges, for serving (optional)

    Original Recipe

    Zesty Dry Rub

    Ingredients

    • 2 teaspoons (8g) smoked paprika
    • 2 teaspoons (8g) ground cumin
    • 1 1/2 teaspoons (6g) garlic powder
    • 1 1/2 (6g) teaspoons onion powder
    • 1 teaspoon (4g) chili powder
    • 1 teaspoon (4g) light brown sugar
    • 3 teaspoons fresh zest from 1 lemon
    • 1 teaspoon (4g) mustard powder

    Directions

    1. Combine ingredients

    Comments

    Tired applying this after wings came out of the oven to see if it would work and it didn’t. This needs to be applied before going in the oven. I figured that would be the case, but you don’t know until you try!Also, there isn’t much zest in this, so I bumped that up.Original Recipe