Dips/Sauces Recipes

Sauces and dips are probably the cheekiest of the sneaky fat-gaining foods. Below are some recipes I’ve used to make home-made alternatives, way lower in sugar and transfats than the supermarket versions. NB: because they’re not full of preservatives like the supermarket versions, they will only last about a week at best in the fridge, so don’t bother making huge amounts.


Easy! Blend 1 egg to 2 dessert spoons of lemon juice and 1/4 tsp of mustard (any kind works, but french is my recommendation). After about five seconds, start adding olive oil and linseed oil in equal quantities. Keep adding a bit at a time until you have a mayo-like consistancy. Don’t be alarmed if it isn’t white like supermarket mayonnaise - that’s just because we haven’t added bleach like they have.


Lightly heat 2 tbsp olive oil in a pan. Add a chopped onion and sauté (Scott L, that mean fry while shaking the pan a bit!) Mix in 2 chopped garlic cloves, some tomatoes and a bit of red wine (or red cider vinegar - that was really tasty, but too much spoils it). Then add a bay leaf, some oregano and some basil (about a tbsp of each) and simmer on a low heat for 20 mins. NB: it’ll burn if you don’t swish it around from time to time, and actually tastes better having spent a night in the fridge.


Also easy! Mix mayonnaise, chopped/grated onion (preferebaly red - looks nicer) lemon juice (1 tbsp) dill, paprika and garlic powder (less is more, btw) and put it in the fridge for an hour or two.


Scoop out the flesh from 2 avacados and mush in a bowl with a fork. Add a chopped up tomato (just the flesh, lose the watery bit or it goes a bit runny). Mush in 1/2 a blendered onion and either loads of fresh, chopped coriander or 1 heaped tbsp of dried, and about half the juice of a lime. Either add 1/2 dessert spoon of paprika to the mushing, or sprinkle on top with a twisted slice of lime if you want it to look a bit fancy.


Boil up 8oz fresh cranberries (try to use only enough water to do the job). Having boiled, reduce the heat and put a lid on the pan, keep cooking for 15 mins or so (they’ll make popping noices, don’t panic they’re meant to). Then stir in some orange zest (1 orange will do), orange juice (from said orange - don’t worry if the pulp gets in, that juts adds to it) and refrigerate for 1-2 hours.


Even easier - take the mayonnaise recipe above and add some herb, coarse ground black pepper and garlic powder. I’ve used dill (brilliant) basil, oregano, thyme and even turmeric (which to be honest was disgusting, maybe needs to be buddied up with some coriander and paprika?). Just go by your taste buds, bearing in mind the flavour will “ripen” after an hour or so in the fridge.