Blender Sauces And Dips Recipes
Dips and sauces have been enjoyed around the world for centuries. Many dips have been made to go with almost every type of food but are favorites when paired with finger foods and snacks. However, some sauces are made especially for certain dishes. I hope you enjoy making and trying these blender sauces and dips recipes.
(adapted from recipes.wikia.com)
- 4 egg yolks
- 1 cup butter or margarine, melted
- ½ tsp salt
- pinch cayenne
- 2 tbsp lime juice
- Over low heat, melt butter or margarine and allow to cool.
- Place egg yolks, salt, and cayenne in a blender and blend on medium speed until thick and lemon-colored.
- Gradually add melted butter one tbsp at a time, while blending on high speed, blending each addition well before the next.
- Alternate with teaspoonfuls of lime juice and continue until smooth.
- 110 g Butter
- 4 Egg Yolks
- ½ tsp. Salt
- ¼ tsp. Pepper
- ½ tsp. Sugar
- 1 tbsp. Terragon
- 1 tbsp. Chervil
- 50 g White wine
- Lemon juice (2-3 dashes)
Cucumber Greek Dip
(adapted from a recipe by Catsrecipes via recipeswikia.com)
- cucumber, peeled
- 1 cup plain yogurt
- 1/2 tbs vinegar
- 1/2 tbs olive oil
- 1 tsp garlic
- mint leaves
- salt to taste
- Blend all ingredients in a blender on high speed.
- Serve with crackers or chopped veggies
(By Mitko Dzhordzhev at Foodista)
- 1 can chickpeas (about 425 grams)
- 1/4 cup fresh lemon juice (60 ml)
- 1/4 cup tahini paste
- 1 small garlic clove (chopped)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon cumin powder
- Himalayan salt to taste (table or sea salt will work too)
- 2-3 tablespoons water (30-45 ml)
- red pepper powder and extra virgin olive oil for serving and garnishing
- In a high-speed blender or food processor add the tahini paste and fresh lemon juice. Blend for about 1 minute.
- Scrape the sides and bottom of the blender and blend for additional 30 seconds. This extra time helps the tahini to blend well, making the hummus smooth and creamy.
- Add the extra virgin olive oil, chopped garlic clove, cumin powder and 1/2 teaspoon of Himalayan salt to the blender.
- Blend for about 30 seconds, scrape the sides and blend again for 30 seconds until the mixture is homogenized.
- Drain and wash the canned chickpeas. Add the half of it to the blender and blend for 1 minute.
- Scrape the sides and add the other half of chickpeas. Blend again until the hummus is thick and creamy.
- If it is too thick, add some water to it and blend everything well again.
- Add more Himalayan salt to it if needed.
- Serve with a sprinkle of red pepper powder and drizzle with extra virgin olive oil on the top. Another tasty option for garnishing is to sprinkle some seeds on the top like flax seeds, sunflower seeds, chia seeds and many others.
Would you like to make these blender sauces and dips recipes with one of my recommended blenders? Visit my Small Kitchen Appliances For You / Blenders page to find out which one best suits your needs.