Creamy, saucy, and scrumptious

Blueberry Barbecue Dip

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A school on a military base is almost always an above-average school.

When we lived in Puerto Rico, the on-base school was the finest school in the area. It was also one of the few schools in the area that was held entirely in English.

It accepted paying students whose family had no connection to the military.

So, we had military kids, Puerto Rican children, and other kids from around the world whose families happened to be living in the area.

The end result was there were all kinds of international cultures represented in the classroom — and even more exciting to me, in the lunchroom.

We were exposed to many different cuisines, and also the many different variations of the ways in which kids eat the same kind of food.

For a while, there was a pair of Dutch twins. They were blond, sweet, and very quiet and unassuming.

Except for when we had fries.

The first few times, the girl would head into the kitchen and request — nay demand — mayonnaise for them.

I love fried foods and mayo. So, of course, I was intrigued.

I tried it.

The next time the sisters went into the kitchen for the mayo, I went right along with them.

After a while, the Hellmann’s was set out right next to the ketchup.

Of course, at the time I had no inkling that the American penchant for ketchup was actually the odd choice — for most of the French fry eating world, mayonnaise is the sauce de rigueur.

But, ever since then, mayo is my first choice (except when I was pregnant, then it was oceans of ketchup — go figure).

Turns out, I’m a girl who is a big fan of dipping sauces. The other night I had broccoli tots and made a delicious dipping sauce from items straight out of my fridge. It was lemon horseradish mayo, and terrific on the crispy tots.

Then Darby, my girlfriend from work, told me about a sauce she whipped together to add something cool and creamy to some African patties that are similar to falafel but spicy.

And The Kid makes a sauce that’s used on salad and as a sandwich spread.

So, it got me thinking about all the wonderful sauces that can be created straight out of the fridge that adds your own spin to a burger, chicken, fry, or tot.

If you, Gentle Reader have an original take on a quick fridge sauce, please let me know. As those Dutch girls learned, I’m always up for something to dip my eats in.

Thanks for your time.

Contact me at

What follows are many different sauces, but the procedure is the same: dump all ingredients into a bowl then whisk until blended.

You can also sub in Greek yogurt for the sour cream, and use low fat or vegan mayo.

And importantly, please season with salt and pepper, taste, and reseason if necessary. You should taste the salt, but it shouldn’t be salty.

And don’t forget: acidic ingredients always need more salt.

Giddy-Up Sauce

1/2 cup mayonnaise

juice from 1/2 lemon

1 teaspoon horseradish, or to taste

salt & pepper


Darby’s Cooling Cream

1/2 cup sour cream

2 teaspoons cilantro from the tube or 1 tablespoon minced fresh

2 teaspoons chopped fresh mint

salt & pepper


The Kid’s Spud Dressing

1/2 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon olive oil

2 big pinches za’atar (Middle Eastern herb blend with mace and sesame seeds — can be found in many grocers or online)

salt & pepper


1/2 cup of your fave BBQ sauce

2 tablespoons blueberry jam or preserves

shot of hot sauce or 1/4 minced chipotle pepper

salt & pepper



3 parts mayo

1 part Dijon mustard

salt & pepper


Tahini Miso Sauce

1/4 cup tahini (sesame paste)

1 tablespoon white miso

1 tablespoon soy sauce

1 tablespoon lemon juice

clove of fresh garlic, grated

water to thin to sauce consistency

salt & pepper

shot of sriracha or chili garlic paste


Creamy Asian dipper

1/2 cup sour cream

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

pinch of chili flake

(no salt; soy is salty)

tapas sauce

1/4 cup sour cream

1/4 cup mayo

1 clove garlic, grated

pinch of saffron

1/2 teaspoon anchovy paste

1/2 teaspoon smoked paprika

salt & pepper


Creamy Taco Sauce

1/2 cup sour cream

1 tablespoon ketchup

juice of 1/2 lime

1/2 teaspoon chili powder

1 minced jalapeno, if desired

salt & pepper


Cold peanut sauce

1/3 cup peanut butter

splash of vinegar

grated clove of garlic

1 teaspoon toasted sesame oil

1 teaspoon sriracha or chili paste

salt & pepper


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