Sauces, Dressings, Condiments, Creams: Sauces, Gravy and Condiments: Dipping Sauces for Mild, Medium and Hot Idaho Potato Fries

Bring on the sauce - dipping sauces, that is! Great served with oven-baked fries!

Author: Recipe and photo courtesy of Idaho Potato Commission, adapted by CalorieKing
Date: August 06, 2009

Suggestions: INGREDIENTS FOR EACH SAUCE: See the directions below for specific ingredients applicable to each dipping sauce. Prepare one sauce or as many as you wish.

NUTRITIONAL DATA: Nutritional data listed on the right is an average of all sauces per serving. For each individual sauce, the nutritional data per serving is listed below:

Horseradish Cream Sauce: 55 calories, 4 g fat, 2.5 g sat fat, 13 mg cholesterol, 1.4 g protein, 3.5 g carbs, 0.3 g fiber, 75 mg sodium, 58 mg calcium.

Puréed Squash and Ginger Sauce: 24 calories, 0.2 g fat, 0 sat fat, 0 cholesterol, 0.6 g protein, 5.9 g carbs, 0.8 g fiber, 161 mg sodium, 13 mg calcium.

Roasted Pepper and Herb Sauce: 13 calories, 0.2 g fat, 0 sat fat, 0 cholesterol, 0.5 g protein, 2.7 g carbs, 0.8 g fiber, 803 mg sodium, 26 mg calcium.

Barbecue Sauce: 17 calories, 0.2 g fat, 0 sat fat, 0 cholesterol, 0.3 g protein, 3.3 g carbs, 0.2 g fiber, 212 mg sodium, 4 mg calcium.

Serves: 6 person(s)

Preparation Time: 10 mins
Cooking Time: 0 mins

Ingredients:

    3 Tbsp prepared horseradish with beets (or 2 1/2 Tbsp regular horseradish with 1/2 tsp beets) (for Horseradish sauce)
    1 cup (8 oz) light sour cream (for Horseradish sauce)
    2 dashes of salt (for Horseradish sauce and for Pepper sauce)
    1 package (12 oz) frozen, cooked and pureéd yellow or orange squash, thawed (for Squash sauce)
    1 1/2 tsp freshly grated ginger root (for Squash sauce)
    1 Tbsp soy sauce (for Squash sauce)
    2 tsp honey (for Squash sauce)
    1 jar (12 oz) roasted red bell peppers, drained (for Pepper sauce)
    1 Tbsp balsamic vinegar (for Pepper sauce)
    1/2 tsp Italian seasoning (for Pepper sauce)
    1/4 tsp garlic powder (for Pepper sauce)
    3/4 cup bottled chili sauce (for Barbecue sauce)
    1/4 cup steak sauce (for Barbecue sauce)
    1 Tbsp Worcestershire sauce (for Barbecue sauce)
    1 Tbsp red wine vinegar (for Barbecue sauce)
    1 Tbsp dry mustard (for Barbecue sauce)

Directions:

    HORSERADISH CREAM SAUCE (medium to hot): Combine 3 tablespoons horseradish (or 2 1/2 tablespoons regular horseradish and 1/2 teaspoons beets) and 8 ounces sour cream in a medium mixing bowl. Stir together well. Season with a dash of salt, if desired.

    PUREED SQUASH AND GINGER SAUCE (mild to medium): Combine 12 ounces squash, 1 1/2 teaspoon ginger, 1 tablespoon soy sauce and 2 teaspoons honey in a medium mixing bowl. Stir together well.

    ROASTED PEPPER AND HERB SAUCE (mild): Combine 12 ounces red peppers, 1 tablespoon balsamic vinegar, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon garlic powder in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season with a dash of salt, if desired.

    BARBECUE SAUCE (medium hot to hot): Combine 3/4 cup chili sauce, 1/4 cup steak sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, and 1 tablespoon mustard in a medium mixing bowl. Stir together well.

Variations:

    For a hot pepper sauce, some of the red bell peppers can be replaced by red chili peppers.

Related Recipes:

Nutritional Information
(Per Serving)

Calories:102 cals
Kilojoules:427 kJ
Fat:4.5 g
Carbohydrates:14.0 g
Protein:2.8 g
Cholesterol:13.0 mg
Sodium:461 mg
Saturated Fat:2.6 g
Fiber:2.0 g
Calcium:94.0 mg
Total Sugars:6.0 g

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