What is Curry Dipping Sauce?
Curry dipping sauce is a creamy condiment made from mayonnaise, curry powder and additional flavorings. It has a smooth texture and tangy and spicy flavor with a hint of sweetness. It's often an orange tone and can be used to dip French fries, seafood, meat and more.
What does Curry Dipping Sauce Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.
Ingredients
Sweet potatoes are a root vegetable with an orange-brown skin and orange flesh. Botanically, sweet potatoes and potatoes are completely unrelated and not in the same family. The starchy and tuberous root of the sweet potato is hard when raw, but when cooked it becomes soft with a consistency similar to a baking potato, but more fibrous, softer and juicier. The skin is edible and thick. The flavor of the sweet potato flesh is sweet and earthy. This root can be used in dishes both savory and sweet.
Mayonnaise is a cream colored condiment and thick sauce, or spread. Mayonnaise is made by slowly adding oil to a mixture of raw egg, vinegar and seasonings, until it thickens. This is done by continuously whisking. The flavor is mild, tangy and a bit salty with a comforting quality from the creamy texture. Mayonnaise is a multi-use ingredient for sauces, cold meat salads, sandwiches and more.
Olive oil is extracted from the fresh olive, which grows on a tree. Many olives are needed in the extraction of the oil. This is done by a mechanical process and sometimes by a chemical process, though the mechanical method is highly preferred. Olive oil is a golden color and changes slightly due to whether it is extra virgin, or first cold pressed. The flavor of olive oil depends on how it was processed. Lower quality oils will taste mild, while high quality olive oils will have a robust flavor that is green, or may have a spicy quality. Extra virgin and first cold pressed or preferred. Olive oil lends a depth of flavor to any savory dish.
Ketchup has had a slow evolution towards the tomato based condiment we know today, and was originally a Chinese fish sauce. Tomato ketchup has a thick but squeezable consistency, that spreads and mixes effortlessly. The color of this tomato, vinegar, and sugar based sauce is red. The flavor is sweet, tart and umami. Ketchup is a popular American condiment used on french fries, hamburgers, hotdogs and much more.
There are many varieties of curry powder. One of the most common ones is made from a mixture of coriander, cumin, black pepper, turmeric, mustard and cinnamon. The spices vary, but the first four of these spices are almost always present in a curry powder. The powder is fine and light and ranges from golden to brown or orange. The flavors are spicy, bright, earthy and sometimes sweet. Curry powder is added to many Indian dishes to give a delicious complexity of tastes.
Garlic powder is made from dehydrated garlic cloves that have been ground into a super fine powder. This powder is a pale yellow/golden color and is used to flavor foods. It works well in a pinch and can be used in many of the same ways that fresh garlic is used. The flavor is milder than raw or cooked garlic and is spicy, pungent and nutty. Garlic granules are another form of dehydrated garlic, but rather than powder it is coarser and has the same function. It is often used on top of fresh pizza, as a light dusting.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
