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Three BBQ dipping sauces

Summer is alive and kicking with barbecues ablaze around the country. But beyond throwing another fancy snag into the mix, what can you do to take your barbecue from great to gourmet?

Take your BBQ to the next level

Summer is alive and kicking with barbecues ablaze around the country. But beyond throwing another fancy snag into the mix, what can you do to take your barbecue from great to gourmet?

You’d be forgiven for thinking a barbecue is all about the meat when really it’s all about the sauce. But forget the squeeze bottle of ambiguous brown barbecue sauce — it’s time to brighten up your meal and what better way to do it than with three travel-inspired dipping sauces.

Toum

Toum is a traditional Lebanese dipping sauce that packs a punch. Made almost entirely of garlic, this creamy white dip tastes delicious and has the added benefit of warding off vampires well into the next century.

Ingredients:

  • 1 whole head of garlic
  • Juice of one lemon
  • 1 teaspoon of salt
  • 100 millilitres of sunflower oil
  • 1 tablespoon of water

Directions:

  1. Peel the garlic cloves and blend with a food processor or stick blender until you have a smooth paste.
  2. With the blender running, drizzle in the sunflower oil in a thin stream, alternating with the lemon juice. As the sauce emulsifies it will start to look a little bit like mayonnaise.
  3. Once you have incorporated all the oil and lemon juice, sprinkle in a tablespoon of water and blend until the sauce is thick and white. Serve alongside grilled meats and a fresh fattoush salad.

Chimichurri

Chimichurri is a light, bright and fresh dipping sauce that smacks of summer. It’s great with grilled meats and can also be used as a marinade on chicken, fish or steak.

Ingredients:

  • 1/4 cup of chopped flat leaf parsley
  • 2 tablespoons of fresh thyme
  • 1 tablespoon of fresh oregano
  • 2 small birdseye chillies, seeds removed and chopped
  • 2 cloves of garlic
  • Zest of one lemon
  • 1 teaspoon of sea salt
  • 1/4 cup of red wine vinegar
  • 1/4 cup of olive oil
  • 2 teaspoons of honey

Directions:

Blend the herbs, chillies, garlic, lemon, salt and vinegar until finely chopped and well combined. Slowly stir in the olive oil and honey, a bit at a time, tasting as you go. Chimichurri goes wonderfully with grilled meats, barbecued corn and a zesty salsa on the side.

Sawsawan

Sweet and sour with a little bit of heat, sawsawan is an Asian dipping sauce that is served alongside a meal to enhance the flavour. It is perfect for drizzling over grilled meats to infuse an Asian flavour.

Ingredients:

  • 1/4 cup of soy sauce
  • 1 tablespoon of water
  • 1 tablespoon of grated palm sugar
  • Juice of one lime
  • 1 birdseye chilli, chopped
  • 2 teaspoons of grated fresh ginger
  • 2 cloves of garlic, crushed

Directions:

Mix everything together in a small bowl and leave to marinate for at least 10 minutes to let the flavours infuse. Serve with grilled meats or over a chopped Asian salad.

More BBQ recipes

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