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Obsessed with your air fryer? If you’re making French fries, chicken strips and other finger-food comfort fare with as much verve as we are, you’ll need tasty dips to go with them. Try this tempting trio, which includes several flavorful variations on the mayo theme, from America’s Test Kitchen.
Spicy Avocado-Sour Cream Sauce
Makes about 1 cup
Ingredients:
1 cup sour cream
½ avocado, peeled, cut into 1-inch pieces
1 jalapeño chile, stemmed, seeded and chopped
1 teaspoon fresh lime juice
Salt and pepper
Directions:
Process all ingredients in a food processor until smooth, scraping down sides of bowl as needed. Season with salt and pepper to taste. Sauce can be refrigerated for up to 2 days.
Barbecue Dipping Sauce
Makes about ¾ cup
Ingredients:
¾ cup ketchup
3 tablespoons molasses
1 tablespoon cider vinegar
1 teaspoon hot sauce
⅛ teaspoon liquid smoke (optional)
Salt and pepper
Directions:
In a bowl, whisk all the ingredients together, seasoning with salt and pepper to taste. Sauce can be refrigerated for up to 4 days. Bring to room temperature before serving.
Mayonnaise
Makes about ¾ cup
Ingredients:
2 large egg yolks
4 teaspoons lemon juice
1 tablespoon water, plus extra as needed
¼ teaspoon Dijon mustard
⅛ teaspoon sugar
Salt and pepper
¾ cup vegetable oil
Directions:
- In a blender, process the egg yolks, lemon juice, water, mustard, sugar and ¼ teaspoon salt until combined, about 10 seconds, scraping down sides of blender jar as needed. (To make aioli instead of mayonnaise, add 2 peeled and smashed garlic cloves to the blender before processing).
- With blender running, slowly add oil and process until mayonnaise is emulsified, about 2 minutes. Adjust consistency with extra water as needed. Season with salt and pepper to taste. Mayonnaise can be refrigerated for up to 3 days.
Variations: Herbed Mayonnaise
Add 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley and 1 tablespoon minced fresh chives to mayonnaise recipe above and pulse until combined but not smooth, about 10 pulses.
Smoked Paprika Mayonnaise
In the mayonnaise recipe, substitute lime juice for lemon juice. Add 1½ teaspoons smoked paprika, ¼ teaspoon ground cumin and 1 small peeled and smashed garlic clove to the blender when you add the egg yolks.
— Excerpted from America’s Test Kitchen’s “Just Add Sauce,” ©2018 (328 pages, $30)
