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

SlateCity4
SlateCity4 Posts: 10 Member
edited November 16 in Food and Nutrition
Please share your discoveries either store bought or homemade.
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Replies

  • Vune
    Vune Posts: 674 Member
    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.
  • almasato
    almasato Posts: 1 Member
    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.
  • brendak76
    brendak76 Posts: 241 Member
    Sriacha and mustard! Either alone or mixed with Greek yogurt. I also make a ranch dressing and use silken tofu instead of mayo.
  • PeachyPlum
    PeachyPlum Posts: 1,243 Member
    Kimchee makes everything taste better!

    Also salsa, sweet pickle relish, hot sauce, and balsamic vinegar.
  • s2Mango
    s2Mango Posts: 44 Member
    I'm obsessed completely with Sweet Chili Sauce right now.
  • PearlAng
    PearlAng Posts: 681 Member
    There's a bottle of Ken's Steakhouse light Northern Italian dressing in my refrigerator that's 45 calories per 2 tablespoons.
  • Erfw7471
    Erfw7471 Posts: 242 Member
    Buffalo Wild Wings Parmesan Garlic sauce. 60 cals for 15g (1Tbsp). Good stuff.
  • SlateCity4
    SlateCity4 Posts: 10 Member
    brendak76 wrote: »
    Sriacha and mustard! Either alone or mixed with Greek yogurt. I also make a ranch dressing and use silken tofu instead of mayo.

    This looks very interesting! Thanks for sharing!
  • melissaw78
    melissaw78 Posts: 214 Member
    A1 steak sauce

    Red pepper
  • lishie_rebooted
    lishie_rebooted Posts: 2,973 Member
    BBQ sauce
  • Laurend224
    Laurend224 Posts: 1,748 Member
    Vegenaise + sriacha!
  • MamaRiss
    MamaRiss Posts: 481 Member
    almasato wrote: »
    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
  • nickatine
    nickatine Posts: 451 Member
    Salsa and walkerswood Jamaican jerk sauce.
  • tephanies1234
    tephanies1234 Posts: 299 Member
    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...
  • BigLifter10
    BigLifter10 Posts: 1,153 Member
    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??
  • beachhouse758
    beachhouse758 Posts: 371 Member
    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.
  • KaneNLN
    KaneNLN Posts: 39 Member
    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)

  • Leana088
    Leana088 Posts: 581 Member
    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.
  • Erfw7471
    Erfw7471 Posts: 242 Member
    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.

  • arditarose
    arditarose Posts: 15,573 Member
    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.
  • lulucitron
    lulucitron Posts: 366 Member
    I make my own hummus and red pepper dip. It's easy and you can be sure it's fresh and without any preservatives.
  • HumboldtFred
    HumboldtFred Posts: 159 Member
    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.
  • cosmichvoyager
    cosmichvoyager Posts: 237 Member
    gochujang
    labneh
    hoisin
    tamarind chutney
  • megomerrett
    megomerrett Posts: 442 Member
    Freshly squeezed lime or lemon juice. Taste so zingy and fresh on so many different foods.
  • natboosh69
    natboosh69 Posts: 277 Member
    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 calories :)
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,839 Member
    edited April 2015
    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.

  • tat2cookie
    tat2cookie Posts: 1,899 Member
    My all time favorite is jerk seasoning! A close second is Trader Joes Spicy Asian Peanut Vinagerette.
  • ninerbuff
    ninerbuff Posts: 48,976 Member
    I'm Asian, so it's gotta be SOY SAUCE!

    A.C.E. Certified Personal and Group Fitness Trainer
    IDEA Fitness member
    Kickboxing Certified Instructor
    Been in fitness for 30 years and have studied kinesiology and nutrition
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  • myukniewicz
    myukniewicz Posts: 906 Member
    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.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    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.
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