When you’re looking for something a little extra to excite the meal, try Sweet Daddy D’s Cajun Dipping Sauce. The base for this creamy sauce is mayonnaise and sour cream. Creole mustard, horseradish, and Cajun seasonings add that taste of South Louisiana. This versatile no-cook dipping sauce is simple and quick to make and will add a bit of magic to whatever gets dipped in it!
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What is dipping sauce?
It’s what makes many foods fun and delicious to eat. Generally thicker than a standard sauce that's intended to be spooned over a dish, dipping sauces are made for just that..something in which to dip finger foods (or cut up bites). A good dipping sauce adds a bit of texture to the bite. It opens up the flavor map to flavor avenues that can bring you anywhere you want to go. Sweet Daddy D's Cajun Dipping Sauce brings you straight down to South Louisiana!
Here’s What You Need
I highly recommend Zatarain's Creole Mustard which you can grab at Amazon. Check out the Hints and Tips Section (FAQs) below about substitutes for Creole Mustard.
Equipment
Here is some of the equipment I used to prepare this recipe:
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Prep bowls (cambro), Prep Bowls (glass), Measuring Cups (metal), Measuring Cups (glass), Measuring Spoons, Cutting boards, Chef's Knives, Spatulas, Lemon Juicer, Whisk
Here’s What You Do
First…you have a beer. Yes, even these simple, quick recipes are easier to make and turn out better by starting with mise en place. That starts with preparing the cook, so pop the top of a beer and read the short recipe all the way through so you know what you’ll need to make this happen.
Mise en Place
Gather each ingredient and a large measuring cup or small bowl. Start by finely chopping the chives, squeezing the lemon juice, and measuring the mayo, sour cream, Creole mustard, horseradish, and Worcestershire sauce.
Combine all the ingredients
Start by measuring the mayonnaise and sour cream into the large measuring cup.
Add the ketchup, Creole mustard, prepared horseradish, lemon juice, and Worcestershire sauce. Mix to blend all these wet ingredients.
Next, add the chopped chives and the Herb and Spice Blend and stir vigorously to combine all the dry ingredients into the wet ingredients.
This sauce is ready for dipping right away but is better if placed in the fridge for at least an hour and up to overnight. It just gets better with time.
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Hints and Tips (FAQs)
Do you have all day? Here are the things that come to mind quickly: crawfish and corn fritters, fried artichoke hearts, chicken strips (homemade or take out), fried shrimp, fried crawfish, fried oysters, fried green tomatoes, fried pickles, cocktail shrimp, and eggrolls, just to name a few.
You can purchase Zatarain's Creole Mustard from Amazon at this link. But if you can't get your hands on any Creole Mustard, substitute any grain mustard such as Dijon. If you substitute another grain-mustard, increase the prepared horseradish a little to your taste.
As written, this recipe is not extremely spicy but there is some spiciness in the background. The prepared horseradish can be a source of heat depending upon which brand you use. The greater potential comes from the blend of peppers in the Herb and Spice Blend. Cayenne is the hottest, followed by the white pepper. The black pepper also adds some spiciness but the dimension it adds is most important for creating a profile perfect for a dipping sauce. The blend of these three ground peppers provides a wide range of spiciness that you can control. Adjust the quantities of the horseradish and peppers until you get just the level of heat you desire.
Leftover dipping sauce should be refrigerated within two hours of making it. Make sure to seal the container so that it is airtight. The dipping sauce will stay good, properly stored in the fridge for 3 to 4 days. As with most recipes made with mayonnaise and/or sour cream, freezing is not recommended. It’s best practice to serve smaller portions while refrigerating the remaining sauce until serving.
Where should I start? This recipe is simple enough that you can whip it up with not much before thought and preparation. Homemade is almost always better than store-bought because it allows you to control the ingredients, assuring their freshness. You control the salt and the spiciness and can put more or less of any ingredient to match your personal preferences.
You're missing out if you don't dunk these Crawfish and Corn Fritters into this wonderful sauce!
Check out these other condiments from Sweet Daddy D!
Yeah You Right!
Recipe
Cajun Dipping Sauce
Here's What You Need
- ½ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup ketchup
- 1 tablespoon prepared horseradish
- 2 tablespoon creole mustard
- 2 tablespoons chives finely chopped
- 2 tablespoon lemon juice
- 1 teaspoon worcestershire
Herb and Spice Blend
- 1 tablespoon sweet paprika
- ½ teaspoon granulated garlic
- ¼ teaspoon cayenne
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
Here's What You Do
- Finely chop the chives, squeeze the lemon juice and measure the Creole mustard, horseradish and Worcestershire sauce. Mix the Herb and Spice Blend in one small prep bowl.
- Place the mayonnaise and sour cream In a large glass measuring cup or small glass bowl.
- Add the ketchup, Creole mustard, prepared horseradish, lemon juice and worcestershire sauce. Mix to blend all these wet ingredients.
- Add the chopped chives and the Herb and Spice Blend. Stir vigorously to combine all the dry ingredients into the wet ingredients.
- This sauce can be used right away, but is better if placed in the fridge for at least an hour and up to overnight.
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