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What are the best sauces and dips you've discovered to satisfy taste but keep on track?

SlateCity4
Posts: 10 Member
Please share your discoveries either store bought or homemade.
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Replies
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I've been using a couple tablespoons of seasoned rice wine vinegar on almost everything raw. Not the best if you're super strict with your sugar and sodium, but those aren't issues for me.
I also make a sauce out if a red bell pepper, a quarter cup white vinegar, 1-3 tablespoons sugar, crushed red pepper, salt, and pepper to taste. Blend it until smooth, then cook until it's thickened slightly. A tiny bit has a ton of flavor.0 -
My new discovery of a condiment called "Ajvar", which is originally from southern Europe. It is basically baked aubergine and peppers + some more veggies and a little bit of oil mixed in.0
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Sriacha and mustard! Either alone or mixed with Greek yogurt. I also make a ranch dressing and use silken tofu instead of mayo.0
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Kimchee makes everything taste better!
Also salsa, sweet pickle relish, hot sauce, and balsamic vinegar.0 -
I'm obsessed completely with Sweet Chili Sauce right now.0
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There's a bottle of Ken's Steakhouse light Northern Italian dressing in my refrigerator that's 45 calories per 2 tablespoons.0
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Buffalo Wild Wings Parmesan Garlic sauce. 60 cals for 15g (1Tbsp). Good stuff.0
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A1 steak sauce
Red pepper
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BBQ sauce0
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Vegenaise + sriacha!0
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My new discovery of a condiment called "Ajvar", which is originally from southern Europe. It is basically baked aubergine and peppers + some more veggies and a little bit of oil mixed in.
I lived in Bosnia for awhile and Ajvar was very popular, but I just couldn't get up the courage to try it. Never seen anyone mention it on here
For me, Sweet Baby Rays BBQ sauce. It's a strong flavor, so I can use just a small amount
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Salsa and walkerswood Jamaican jerk sauce.0
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Homemade tzatziki for burgers and wraps, Avocado mayo lime dip and avocado salsa dip both homemade, sriracha, mayo mixed with BBQ sauce or mustard, lemon butter, maple syrup...0
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emilyr0011 wrote: »Buffalo Wild Wings Parmesan Garlic sauce. 60 cals for 15g (1Tbsp). Good stuff.
This sounds great! Do you get it at the restaurant or is it found in stores??0 -
I am totally obsessed with vinegars (I'm going to sound like Bubba from Forrest Gump here) red wine vinegar, seasoned rice vinegar, balsamic, white balsamic, white wine, infused vinegar.
Also I love spicy stuff, so: sambal oelek and harissa are a must. As well as different bottles of hot sauce and flavored mustards from specialty stores.0 -
Salsa (great for spicing up dishes) per 100g = 30cal
xtra light mayo 100g = 70 cal
Nandos piri piri sauce 100g = 80 cal
I probably only use 30g of sauce per serving so it's like 20/30 cals, they really help with pasta and chicken/rice/mince (ground beef as americans say)
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I've been addicted to tomato sauce since I was a toddler. I put that stuff on EVERYTHING! (Everything savoury of course...)
I think my taste changed along with it, food just doesn't taste right without it to me, no matter how the dish is prepared.0 -
BigLifter10 wrote: »This sounds great! Do you get it at the restaurant or is it found in stores??
It is! I use it on chicken, burgers, on sandwiches instead of mayo sometimes, meatballs...
You can buy them at the restaurant. They sell all of their sauces by the bottles, 3/$14 iirc.
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When I make my vegetable and ground turkey dish, I cook them with chalula chipotle hot sauce (technically 0 calories but I'm sure there's 5 in there or so). When it's cooked, I mix in a laughing cow queso fresco cheese. You end up with this creamy, spicy, reddish/orange sauce for 35 calories. I have to eat with a spoon.0
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I make my own hummus and red pepper dip. It's easy and you can be sure it's fresh and without any preservatives.0
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Marmite
HP sauce mixed with low sugar Heinz ketchup and soy sauce.
Malt vinegar
I make a serve all Asian sauce out of low sodium soy sauce, hoisin, Thai shrimp paste, sesame oil and low sugar ketchup and squirt it on everything.0 -
gochujang
labneh
hoisin
tamarind chutney
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Freshly squeezed lime or lemon juice. Taste so zingy and fresh on so many different foods.0
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Pre-calorie counting I would have mayo with everything. I have now replaced this for the most part with either sweet chilli, ketchup, BBQ or light philly as they're all quite low in calories0
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Too many condiments, herbs, and spices to count in my kitchen -- and growing along the front walk -- but here's one category.
I use a variety of things that I usually have on hand to add salty flavor with added depth:- anchovies
- oil-cured olives
- capers
- cornichons
- nam pla
- soy sauce
- applewood-smoked salt
- country ham scraps (always in the freezer as ersatz prosciutto)
Crumbled feta, shredded ricotta salata, and freshly grated parmigiano reggiano also add salty goodness.
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My all time favorite is jerk seasoning! A close second is Trader Joes Spicy Asian Peanut Vinagerette.0
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Any and all hot sauce. My husband and I have a hot sauce addiction and we have a rather large collection of hot sauces we have collected during our travels. I like my food to be SPICY.0
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Yes to Nando's Peri-Peri sauce, sriracha, and my favorite - picamas!
I also love oyster sauce, fish sauce, pickled things (jalapeno, capers, giardiniera), and I love to use a little bit of Neufchatel melted into my dishes to make a cheesy sauce - works for eggs, veggies, zoodles, etc.0
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