Dipping sauces are generally mayonnaise based sauces that compliment dishes. We have chosen the never getting old - tartar sauce, aioli and remoulade sauce. These dipping sauces have lots of variations, but we will stick to some basic ways to make them tasty. Tartar and remoulade originally from France and Aioli can be seen in both France and Spain. As in Spain aioli would be an emulsion sauce without the presence of egg or mustard, in France it would be done more like mayonnaise with egg and mustard. Remoulade its not that famous, but simply its a mayonnaise based sauce with various condiments, similar to Tartar sauce which is in fact type of remoulade sauce.

Ingredients and Instructions :

Aioli sauce :
mayonnaise - 150gr
minced garlic - 10gr
lemon juice - 5ml (1tbsp.)
salt and pepper - as needed

Tartar sauce :
mayonnaise - 150gr
finely chopped pickles or cornichons - 20gr
finely chopped capers - 20gr
whole grain mustard - 20gr
chiffonade parsley - approx. 5gr (1tbsp)
salt and pepper - as needed

Remoulade sauce :
mayonnaise - 150gr
finely diced onion or shallot - approx. 5gr (1tbsp)
roughly minced capers - approx. 5gr (1tbsp)
rough brunoise pickles or cornichons - approx. 6gr (1tbsp)
chiffonade parsley - approx. 3gr (1tbsp)
lemon juice - approx. 3ml (1teasp)
dijon mustard - approx. 5gr (1tbsp)
whole grain mustard - approx. 5gr (1tbsp)
brunoise celery - approx. 5gr (1teasp)
smoked paprika - approx. 2gr (1/2teasp)
salt and pepper - as needed

1. As we show in the video mix all ingredients and season as needed with salt and peppe

Learn more from Chefs.cool :
MAYONNAISE RECIPE - 2 WAYS
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KNIFE BASICS – KNIFE CUTS AND KNIFE USES
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Which is you favourite dipping sauce? Please, share with us in the comments below!

Equipment :
Chopping board - [ Ссылка ]
Scale Joseph Joseph - [ Ссылка ]
Metal bowls - [ Ссылка ]
Pepper mill - [ Ссылка ]
Wusthof Santuko chef knife - [ Ссылка ]
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