October 5, 2021

Flavor Packed Sauces And Dips

I’m all about efficiency in the kitchen, which means we batch cook often. One way that we easily turn our leftover protein or veggies into a flavorful lunch, is to add different sauces and dips.  There are some options for store bought, which I will list below, but we’ve also been making some simple ones.

The honey mustard and balsamic sauces, come in handy when I have some random leftovers that are a bit plain. For example, if I have leftover roasted chicken, rice or potatoes and some roasted veggie or salad, I throw that all together and put a sauce on it. Voila! Lunch is done. The stir fry sauce has been a game-changer for leftover roasted chicken. My stir fry game was sub par, until now! Go figure, I just needed to follow an actual simple recipe. I find most of these sauces and dips to be super versatile and we try to have at least one in the fridge at all times. I hope these are as useful to you as they have been for us!

Honey Mustard Dip/Sauce:


I make this in a wide mouth ball jar, with an immersion blender. You could also just use a blender cup and transfer into a glass jar. I make it as written, which turns out on the thick side (good for dipping roasted or raw veggies in) and water it down a little for dressing. It says it’s good for 1 week in the fridge, but I’ve kept it for 2 week without an issue (so far!). You could try making a half recipe if you don’t think you’ll use it all. I use this lemon juice in recipes, often. I get it at Whole Foods.

Stir Fry Sauce:


Couldn’t be easier. Put everything in a blender cup. I usually have quite a bit of liquid in my pan after sautéing veggies, so I drain some off and leave out the extra broth in the sauce recipe.

Balsamic Sauce:

Photo by Jonathan Borba

1/3 cup olive oil

1/4 cup balsamic vinegar

1 tbs coconut aminos

1 Tbs Dijon mustard

1 Tbs Italian seasoning

1 tsp garlic powder

1/4 tsp black pepper

Blend all ingredients with an immersion blender or in a blender cup. Store in a glass jar, in the fridge.

Borrowed with permission from the Cook Once, Eat All Week cookbook

Peanut Sauce:


Though I personally don’t eat peanut butter or peanuts, I LOVE this sauce and anything peanut. It’s sad, but I feel so much better when I don’t eat them (allergy symptoms), so it’s worth avoiding for me. This dip is great for cold veggies, chicken, roasted veggies, on a salad, you name it!

Store Bought Options:

These sauces and dips are minimal or no added sugar and are free of vegetable oils like soy, corn, cottonseed, canola, safflower and sunflower. Learn more about why you’d want to minimize those oils, HERE.

  • Trader Joe’s Spicy Cashew Butter Dressing. Sold in the refrigerated section. The flavors of these dressings change frequently, but I’ve found many over the years that use olive oil, avocado oil, or no added oils
  • Primal Kitchen mayo. Flavors include Garlic Aioli, Chipotle Lime, and Pesto! I’ve found these in Target and Whole Foods
  • Primal Kitchen BBQ sauces and salad dressing. Many varieties to choose from. Found in Target and Whole Foods
  • Bragg brand vinaigrette from Whole Foods
  • Cava Hummus from Whole Foods
  • Wholly Guacamole individual guac packs. Great for jazzing up a plain meal and adding some good fats! I love that they are individually packaged, so no guac goes bad. They freeze well

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