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Dipping Sauces
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A bold, globally inspired collection of dipping sauces, from zesty Nam Jim Jaew to spicy honey mustard mayo, each delivers a punch of heat, citrus and umami to elevate every bite.

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Ingredients

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Nam Jim Jaew

Mala Mustard Mayo

Citrus Gochu Sawsawan

Chimichurri Lime Mayo

Lime Ssamjang Mayo

Spicy Honey Mustard Mayo

Created By:
No Chef Image

James Brown

 Executive Chef, Unilever Food Solutions, UK & Ireland

A bold, globally inspired collection of dipping sauces, from zesty Nam Jim Jaew to spicy honey mustard mayo, each delivers a punch of heat, citrus and umami to elevate every bite.

...

Preparation

  1. Nam Jim Jaew

    • Combine the Knorr Intense Umami Flavours, fish sauce, palm sugar, water and Knorr Intense Citrus Flavours.
    • Add the ground rice, dried chilli powder, spring onion, shallots and fitweed leaves to the sauce.
    • Mix well and serve with fried meat or grilled meat.

  2. Mala Mustard Mayo

    • Combine all ingredients together and season to taste.

  3. Citrus Gochu Sawsawan

    • Mix all ingredients well in a bowl. Adjust seasoning to taste.
    • Serve as a dipping sauce for grilled or fried meat.

  4. Chimichurri Lime Mayo

    • For chimichurri: In a mixing bowl, add chopped parsley, chopped garlic, chilli flakes, chopped bird’s eye chilli, oregano powder, olive oil, red wine vinegar, ground black pepper, Knorr Professional Vegetable Bouillon Powder and Knorr Intense Citrus Flavours. Stir to combine. Taste and adjust the seasoning as needed. Set aside.
    • For lime mayo: In a mixing bowl, add Hellmann’s Real Mayonnaise, Knorr Intense Citrus Flavours and a bit of salt. Stir to combine. Taste and adjust the seasoning as needed. Set aside.
    • For serving: Put lime mayo into a dipping sauce bowl, then top with chimichurri. Serve with chicharon.

  5. Lime Ssamjang Mayo

    • Combine all ingredients together and season to taste.
    • Garnish with sliced garlic, sesame seeds, and spring onion.

  6. Spicy Honey Mustard Mayo

    • Combine all ingredients together, season to taste.
    • Garnish with honeycomb and cayenne pepper.
Created By:
No Chef Image

James Brown

 Executive Chef, Unilever Food Solutions, UK & Ireland
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