9 Simple Dips and Sauces in Under 9 Minutes

1. Skillshare 6 Introduction: Hi everyone. I'm softening ovary and I'm your mentor for this course. In this course what I thought is we switch it up a little and do something a little different from the cost that we would normally do in today's course. We're doing underrated things, things that are usually taken for granted when it comes to cooking and it's assumed, you know how to make these things, but nobody really teaches us how to do them. I'll be teaching you how to make nine amazing dips and sources that you can either have on its own having them with chimps Naturals, or even with a sauce out of them for pastels or noodles, or even inculcate them as a marinade. So in this course we have vegetarian diets and we have people. All That's amazing, all different from each other. Let's get started. 2. Asian-Inspired Dipping Sauce: So we're going to start with this very, very basic recipe and perhaps the easiest recipe for us to make. We're going to do an Asian inspired dipping sauce in which we'll use ingredients. It's all about just putting it together. So in all honesty, it will not take you more than two minutes, forget taking ten minutes. So this gives you the opportunity to multitask along the way. So what we're gonna be doing is, I've taken this bowl and to this bowl, I take a measuring cup and add one cup of water. This recipe is open to a lot of changes, modifications, interpretation, depending on whatever you like. So this is 1 eighth cup of water. If taken over. This, I'll be adding one tablespoon of fish sauce. In case you're someone who does not consume fish sauce, you can always opt for something like a nutritional yeast powder or a nutritionist paste that gives you the same umami flavor that you'd get from fish sauce. Then we have one tablespoon of rice, wine, vinegar. You can also use white vinegar if you want. Then we have two tablespoons of dark soy sauce. You can put other ones like a light soy sauce or maybe a tomato. If you don't know what the money is, the money isn't low sodium version of a soy sauce. Then over here I have one teaspoon of sugar. This gives a nice balanced to the saltiness for getting from the fish sauce and soy sauce, all of it put together. Then I have some pepper. I'm going to add a pinch of pepper. You can completely skip the backup, increase it as well. Again, I'm going to add like a photo of a teaspoon of salt. You can skip the salt as well. And now to give it its rhyolitic, what we have over here is half an inch of ginger. So what I'll do is I'll quickly just roughly chop up this Ginger. And the point of this Ginger is Julie, not for us to eat or to understand job, but for it to leave its juices into the sauce. Dipping sauce can be hard with a lot of things like it's literally countless. So those are pieces that I have of ginger and I'll just add it to the dipping sauce. Similarly for the garlic. We don't want to chop it up or Min setup. No. Then just rotate, press down on it, like smash it and put it in. Smash it and put it in. So I'll put three close like this. If you like, it even got lucky, you can add more. You cannot just skip the garlic different fond of colic. So we have this. Then over here I have some tired. She's like birds actually. I like to buy them in bulk in advance and I just store them in some vinegar so that they don't go back. You can also use fresh tighter chilies in case you don't have to go once again, I have like these really six pieces. And now what I'll do is I can either put them in directly if you want to make it spicy or you can actually chop it up and mix it up and put the garlic and chili in it. But I don't want to make it that spicy. So what I do is that will ever be eating. I take the spoon and in case now that everybody is done who does not like spice and I wanted to make it spicy. What I do is I just press down on the genealogy. That way the chili oozes out all its juices. I'm going to mix it up. Then over here I have some roasted sesame seeds that I just sprinkle on top. You can use while Sesame as well. I like the rostered once they have a nice crunch to them. And they're not as trivial as the white sesame seed set up and roasted or throat. So here I have a perfect dipping sauce for you. This dipping sauce can be had with numerous teams. You can have it to dumplings, them, Sims, bowels stuff, bows, plain steamed buns. That goes with everything. And you can also make some nice glass moguls and just put this on top and just eat it as a mean, you don't need any vegetables, you don't need any prep nothing Justin soaked rice noodles On that goes this beautiful dipping sauce. So this is the easiest recipe and it probably took us two minutes to make. I hope you guys enjoyed this. So to give you an example of how beautifully this sauce gets soaked up inbred. Over here, I have some roughly baked peta. Like, I like to mix cuisines. Maybe you don't like it. So you can go for an authentic Asian red. I have Pete over here. So just dip it in and it beautifully get soaked up. Then it makes a perfect bite. I hope you guys enjoyed this. 3. Green Chutney - Indian Style: Now we're going to learn how to make Indian style green check so that I have a large grinder. You can use whatever size works for you or whichever you have at home. Sure, I had roughly 30 leaves of mint freshmen nicely washed. Then I have a piece of ginger, like about an inch of ginger, which what I'll do is I'll cut it a little small so that I'm able to assist my mixer and taking so much load. Then you can take three or four cloves of garlic. Goes the garlic. Then I have four fresh green chillies. You can reduce the number of Chile's if you like it less spicy, you can increase the number of Chile's issue like it's spicy. I'm going to maybe add 3 first and see how it tastes. And if I need more or not. Then over here I have a teaspoon of sugar plane by sugar that gives a nice balancing feel to the chutney. Then over here I have one small onion. I'll just roughly chop into four pieces. In goes that. Then I'll be taking salt, putting 1.5 teaspoon of salt right now in case you want more, add more, but I'm going to taste as I go. The good thing about all these sources and ellipses that you can always taste as you go and decide whether you want to add more of something or not. Then I have a bunch of fresh coriander that's washed. So I have the stems as well. I'm not going to leave this tense behind. I don't want to waste them. So in goes older coriander. You can completely replace the coriander with 100% Mint as well. I like coriander and maintain a certain balance. I have three lemons over here. Again, I'm going to start out by using to London and see if I want more and add more. This chutney, if you want to make it even smoother and even secure. What you can do is you can also add some blue, some dairy free yogurt to it if you are vegan. But if you're not a vegan, you can add regular yogurt to it. That gives it a really nice, creamy flavor. In case you don't want to add something that will change the green bright color of it. Could also go with some nicely ripe avocados and put like three or four tablespoons of avocado curate. I'm simply just take it out of the avocado, scrape it out, scoop it out and just put it. It just sounds fancy. It's, I forgot to put it, but it's regular avocado. So now I'm gonna take this and I'm going to grind it until I have a slight purity which has some sense of texture to it and is not 100% smoothed. In case you like your smooth, you can make it a 100% smooth. I'm not a big fan of that. I liked that texture. I'm going to keep that texture layer. Whenever you're making something in a grinder or resolve this keepers bachelor handy that helps push everything down and kind of mix it up a little. That's Parsons. The processor speeds up the process of making anything or grinding anything in your triangle. Grinding this will take you a total of roughly three to four minutes because it's a lot of coriander for the grinder due process, three to four minutes and you should be good in case you feel that your brain does being fussy and things that are getting ground up properly and smooth and quick, and lack of moisture, which is really there to happen. But in case you do feel like that, feel free to add like two to three sips of water in it while you continuously studying in moving everything. So now I think this struck me is ready. So I'm just taking it off. Now. Let's check. Yep. It's nice and beautiful. Green. It has a nice, really nice, bright green color to it. And it also has some semblance of texture toward still. In case, as I said earlier, in case you want it smooth, like sneaky smooth. Add like a tablespoon or two off Greek yogurt or cheese or yogurt or even DataFrame milk or regular milk for that matter. And it will become extra smooth ER, for extra creaminess, you can always add avocados. So let me take it out for you. Separate properly. Jolly, nice and bright green. It still has that leafy texture to it. Oops. Reorganize and write cream. And it has a really nice bright color to it. So this can be hard with a lot of things. Again, this can be hard, doesn't accompaniment. Some rice with maybe a flatbread. You can have it on your pasta. And a good secret way are aware that a lot of people don't talk about is this tastes really good? Another very kept secret about the green chutney is that this tastes good as an accompaniment. For sure, it's a good accompaniment. There's no doubt about that, but it tastes even better when you use it to marinate stuff like eggplant slices, some nights, tofu slices, some cottage cheese, chicken, marriage and marinate, your proteins or vegetables in this and just drilled and that'll tastes amazing. The oldest taste was really young. And it's really easy to make. It hardly takes you ten minutes to make the marinade and drill them for another four or five and you're all ready for dinner. So this is our green chutney. Let's move on to the next lesson. 4. Vegan Queso Dip: So now we're gonna make vegan case or cases, usually a very cheesy that is, had with nachos. And it's a really slay me yet very, I would say, liquidated. But today we're going to make a vegan version of that. And I promise it does not taste Reagan or anything different. You really won't be able to tell the difference. And it opens up the opportunity for vegan people to also have some k. So let's make it in my grinder. I'm going to take over here. Half a cup of rocket ship in goes the cashew. To this. I'd like to do for cloves of garlic. I have quarter of a teaspoon of cumin powder. Then I have half a teaspoon of red chili powder. You can skip the red chili powder and go for a milder paprika. If you don't like it spicy, then I'm going to put like half a teaspoon of salt. Then we will add one tablespoon of nutritional yeast. This is what gives the umami flavor to anything that is vegan. But we're trying to achieve a cheesy flavor. So nutritional yeast is the way to go. Then we have one tablespoon of hot sauce. You can choose any hot sauce you like. Or if you want something a little milder, you can go for something like a hurry sites like it's spicy. You can go for legacy rupture. I have used a very irregular hot sauce and I like it spicy. So I used one that has ghost peppers in it. Feel free to completely skip this and go for something. And if you want something extremely kid friendly, you can go for regular capture. This. I'm going to add half a cup of hot water. Now what we're gonna do is simply going to grind it until it is very nice and smooth. Now, it's not going to have a creamy texture because it'll be too thin to be creamy. But we're gonna do it until it is nice and smooth. So let me write it in short. You guys are vegan case, so it's already and let's just open and check it once. It's gotten really nice and smooth. And it's got a really good cheesy consistency to it and the cheesy flavor to it. As I'd mentioned earlier, it's all the magic of the nutritional yeast that we used that gives it that nice, cheesy umami flavor. It's got a really nice and fluid cheesy consistency. And if you want to make any alterations to it, you can. The key is to use cashew nuts, and nutritional yeast together. But if there's something that you want to add in terms of flavor, you want to make a Chipotle or flavor. You want to make it more barbecue sauce flavored. You can add anything, you can make any alteration to it. I'm sure you've noticed by now that most of the recipes that I shared with you guys are all very flexible so that you guys have the freedom to customize them according to your liking. Shadows are cheesy castle. And you can have it. And it's got perfect Dunkin consistency, just like cheesy get. So I hope you guys enjoyed this recipe and do let me know what changes did you make to it. 5. Tahini Paste and Dip: So now what we'll be making is called a Tahitian. A lot of people know to Heaney as something that is added to making other dips in sources like Hummers and Baba ganache. But what people don't realize is that this Tahiti can actually be used as a very, very balanced and well-rounded sauce on its own. It tastes amazing if you put it on your Philosophers, if you put it on your pizza, or even if you put it on a breakfast, burrito or even an, a sub for that matter. Like a sub sandwich. It tastes beautiful. And it's made of two ingredients, only. Not that complicated. So what we'll do over here, I have one cup of roasted sesame seeds. In case you're not able to find the roasted ones, you can always take a non-stick pan and just roast them until the desired color. In goal or the sesame seeds. To this, I will add about half a tablespoon of olive oil. You can also use sesame oil or any other neutral tasting oil. I'm going to add half a tablespoon only because these sesame seeds are really rich in oil and they themselves have the ability to leave those oils and get drowned into a smooth paste. So I've made this under the 10-minute mark because it's not a lot of prep, but it does take like five to seven minutes for it to grind. So that is why it comes onto the 10-minute mark. So now what I'm gonna do is I'll just cover it up and start draining it and grinding it until I feel it is. She only nice and smooth and velvety. And I have reached the desired consistency, which I'll show to you guys. So sure I'll start grinding it. I've rounded for less than 30 seconds and let's see what I've got started clumping up. That means that there is sufficient amount of oil in it to leave. But I still add the other half tablespoon that had kept aside and I'll continue grinding it at intervals. Are roughly five minutes. If you want to speed up, hasten the process, what you can do is you can continue to use your spatula and push everything. Because since it's more than ingredient or it's really not about grinding, but we have to wait for it to leave out the oil. We can continue to push everything down from the side towards the center and continue grading. So you may notice that while you're grinding it, you're grinding the grinder that you're using ms. Dot turning a little hot. That is because you're actually producing oil and it's completely okay for your grinder, like the container to feel hot. And that's completely normal to worry about that. Now you'll notice that it's reached all I've been doing it for like two minutes. So it's an Eastern really nice and thick consistency, but it's starting to turn into something really smooth. I continue grinding it for another two minutes. Now I think I've reached the consistency that I want. It's gotten nice and creamy if you want it to be even more liquidy, but even more flowy, what you can do is you can continue blending it for another two minutes. So instead of doing five minutes of grinding, you will be doing seven minutes of renting. So let me show it to you. I've kept it really thick because I like it to be nice and thick when I apply it in my sandwiches or I have it with Beta. So I've kept it really ticked. Click this. You can continue grinding it into a paste if you want it to be flowy and softly. But for now I have left really thick because it's easier to spread with the name. So here you have a tiny paste already to be used. It's 11 to the next lesson. 6. Classic Hummus Dip: So now what we're gonna be making is a classic Homer. Nothing fancy, no frills, no extra flavors, no complications of very classic homeless. For that, what we'll be using is we have these chickpeas. These are boiled chickpeas. You can use the canned ones available or you can boil some at home. Whatever option works for you. So either you like you're homeless jolly course, or you like it really smooth. If you're someone who likes, it's really, really smooth. But you have to do is you have to take the chick pea and slightly rub it to get shut off this pin. When you get rid of this P is when you get the smoothest part and you get a perfectly velvety overshot I've taken up, so chickpeas. Now, I don't want it to be really, really velvety plus item of VCs. So I generally put in all the chickpeas. But if you're someone who's begun textures and does not like the smoke-filled. We can definitely get rid of two pills. Then to this, I'll add 1.5 tablespoon of fresh lemon juice. I have five to six really small cloves of garlic. If you have bigger ones, you can do like three. I have really tiny ones. So the five to six. Then this is the tetany pasted we'd made in the beginning. I'm going to add roughly four tablespoons of this. Then. I'll add half a teaspoon of salt. And now I'm quickly going to take this and grind it. And then we'll start plating. So now that the homeless is oil ground up, nicely rounded up till I felt like I was satisfied with the texture. And it's really nice and smooth now. So now what I'm gonna do is first I'm going to mix it up nicely in the grinder. It says. And at any point, if you feel by grinding the homeless that it's too dry, feel free to add like two to three sips of water or a few teaspoons of yogurt, whichever's available to you in whichever you prefer. So now I'm gonna take this and see how smooth it turned out. I'm going to gently transfer all the homes into this board. Traditionally you do not add olive oil to the homeless in the making process, but you rather drizzle it on top once you're done making it, once you're ready to solve it, I'm just going to quickly take out all of this and just dump it phenolic. Not be very careful about how it's looking or anything. Because I refine the look once I'm done with this part. So now that I'm done, I'm gonna I'm gonna take a spoon. And with the back of the spoon, I'm going to gently spread out the whole thing. This way. It evenly spreads into the whole bowl. And you can actually control if it's touching the edges, how high is it going over there? And on that phosphate evenly going to spread it out in the whole bowl. And then using this very spool, we create a cavity in it. You see there's a slightly deeper than the rest. So we've created a slate cavity. And the purpose of this cavity in this cavity will go some olive oil. So we here we have some extra virgin olive oil that will drizzle over here. And along with this olive oil, we have some smoked paprika. I'm going to take a few pinches of this paprika and just lightly sprinkle it. This paprika gives a nice color. This beige looking homeless. And then it also adds a really nice slightly spicy kick because almost not something spicy gives us a nice little spicy kick. And then a really pretty color that is added. Here. We have some pizza pockets, maybe beat up pockets. You can just dump their, dunk them in and take a big bite. I hope you guys enjoyed this recipe. Let's move on. 7. Peanut Butter Pesto: So now we're going to make peanut butter pesto. Everybody talks about pesto, but I have to admit that this is a personal favorite and something that I would consider to be a staple in my diet. So what I do is I take the grinder and over here I have one generously first cup of fresh busy lives, all nicely washed in goes all the busy. Then to this, I'll add a few cloves of garlic. I add like quarter of a teaspoon salt. Half a teaspoon of pepper. Literally a splash of olive oil. That's almost like three-quarters of a tablespoon to one tablespoon of olive oil and peanut butter. Five tablespoons of peanut butter. I love this recipe because it's the only multipurpose everybody goes out and eat. You get to eat a lot of pesto. But then when you make this pesto with peanut butter instead of using pine nuts, this gives a very nice and homely and really vom feel to it. It's almost like what I would count this comfort food. So what I like to do is you can have it with something as simple as chips or fries. But how I like to have it is I get a pot of water boiling, add some spaghetti, do it by let spaghetti boils. I quickly prep this. Then I take a pen. I put this festival indoor, add a few bits of data or maybe bacon or whatever is available to meet that. Then really nicely. And to that, I simply add all my spaghetti and just give it a nice boss, like a quick pass. And that's pretty much it makes it a perfect dinner. You don't have to prep any vegetables, you don't have to prep any protein, nothing. Now I'm going to grind this until it's slightly smooth. Again, I'm not big on velvety texture. I like it a little course. So I'm going to grind it until it is. Kind of another thing you have to remember while you're using bezel is that the more you're going to get, the darker the color of the bezel we get. So we don't want to do that. We want to be as quick and grind it as little as possible. So let me grind it and show it to you as sort pesto is all ground up and ready to be soft. Now, something that turns black very easily, even when you don't override it. And if you're really careful about it, the longer you will store it, the darker it's color gets. The only way to resolve that color and brightnesses. But pouring some oil on top. What I like doing is it's nice and smooth. I'm going to take a ball. Take it out for you guys to see properly. You can see that you can still see a few stems urine there. That is because that's how I like that stuff. A little chunky, little grainy. You can make it velvet smooth. I also know some people who actually really love to strain their pesto and make it thin to add to stuff like pasta, ravioli sauce from it. A lot of things can be done like the possibilities when it comes to all these sauces is endless. And it says, a man who has a nut allergy and cannot consume peanut butter, you can replace it with literally any, what do you like? Any nut butter, be it a walnut butter, almond butter, cashew butter. I love all those. So we're all nice and cleaned up. So what we're gonna do now is take some extra virgin olive oil and lightly drizzle some on top. I know it sounds like a lot of oil to consume, but you have to keep in mind that we don't want our pesto to go dark. If you're using it immediately, you don't need to put this oil. But if you're gonna use it after a viral, then I would definitely recommend pour in some oil on top and keeping it. I really hope you guys enjoyed this recipe. Do let me know what all variations do you make of this? 8. Herb & Veggie Yogurt Dip: So now what we'll be making is a yogurt based. Over here. I have some Greek yogurt. You can use the regular yogurt. You can use full-fat yogurt. You can use sour creams. You want to make sure I have one cup of yogurt. That's really nice. And then I add quarter of a teaspoon of powdered pepper black box. You can increase this. You can also switch it with chili flakes if you want. And I put half a teaspoon off salt, and then they just start mixing it. I'm not going to go a lot for the mixing because I didn't have a lot of stuff comics in it. So now I'll put it aside. And to this one I'll add is over here I have three cloves of garlic. You can use lesser garlic if you wanted to shop or you can increase that to four or five pieces. I'm going to put it in my knowledge, press and have some crushed garlic in it. And this kind of enhances the flavor and gives it a complete well-rounded flavor. To add a bunch of freshness to this. What I'll do is I have like 2010 to 20 liters of fresh meat. Chop them up. Small, drop them up. Each leaf should maybe get chopped into four pieces, each. Not smaller than that, because that way the flavor of it does not register when you eat it. So I have the chopped meant. And what I'll do is I'll just take this mint and add it to the Greek yogurt. It goes all the mint. Now comes something that you can decide whether you want to do it or not. I like it. It adds a little more substance to them, rather than just being a simple yogurt garlic dip. So what I like to do is have appealed cucumber bishop and I have a small Greeter. I agreed to it. Like half the cucumber or maybe 1 third for that matter, not even half. That adds a nice texture to the yogurt. So that doesn't make it like a regular deck. Now there's an extra factor for different things which relate to variation. You can also do it for that though vegetables, some people like to add capsicum or green peppers are red and yellow peppers. Or even Filipinos for that matter, to make it spicy and give it that kick. Similarly, I'm going to do it with a little bit of red, orange carrots, whichever is available to you. I found the orange one sided it with orange one. You can use a red carrots and feel free to skip this if you want to keep it really simple and classic, you can skip these two. That's completely fine. So I have a little bit of character to it. No. I just wanted to add a little crunch. I don t want to make the whole depth about just the keratin, the cucumber. I'm going to add it in really small amounts. Now what I'll do is nicely mixed this up here. Now you have a well-rounded in case you feel that this was a dip. But what else can I do with it? There are a lot of good options. Since it's Greek yogurt, it's really thick. So another great way of having it is pick two slices of sourdough bread and make a nice sandwich out of it where this is the filling. Lactose, just sourdough, put it down, put a lot of this step and you've got yourself a fading see sandwich. And if we're putting it in a sandwich, you can even more generous with the cucumber and the carrots. And another great way is it makes a pasta salad dressing. So boil some elbows or macaroni. Jill this and just toss it and you will have a jolly nice pasta salad, a cold pasta salad, which is perfect for a summer day. So for now, I have some chips over here. I'll take a piece. And it's very beautiful to pick up and see how it's not dripping. So it makes for a great party snack that does not actually spoil your house or wherever you're hosting it. So I think this is a must che do let me know what do you guys add to it and make it tasty. 9. Salted Caramel Sauce: For the salted caramel, take a heavy burden sauce pan. In that. Turn on the heat. On museum. In the pan, add three-foot cup or 150 grams of granulated sugar and 1 fourth cup of water. Make sure the water is room temperature. Continued to mix the two things until the sugar is completely dissolved on medium heat, it'll take about four to five minutes, but continue mixing it in case you see the sugar forming any clumps, do not worry about it. Just continued to start it constantly. Eventually in a few minutes, you will notice that the liquid, the sugar liquid will start gaining an amber color. It will start turning brown and caramelized. So that is the first step of the salted caramel. Once you're satisfied with the color and you see an amber shade, turn off the heat. And to the saucepan. Add 65 grams of unsalted butter at room temperature. Makes the butter, it'll take you a minute until the butter has completely dissolved. Once the budget is dissolved, then turn on the heat back to medium and vigorously stood on medium heat for two minutes. You will notice that the sugar mixture will bubble up and come up in the pen, but don't worry, that's okay. Then once it's been two minutes since you've been mixing, start adding the cream. We will be adding 120 mLs of cream or half cup of cream. Board the cream in slowly while constantly stirring. Continue mixing for about a minute or all till all the cream is completely dissolved into the caramel mix. They lacked the caramel boil for one whole minute without stirring. And again, you will see the caramel racing and bubbling up. But that's completely all right. When it has been boiling for one minute, just turn off the heat. And two that add the salt. Mixing the salt really well. In case you don't want to solve to a caramel that is completely alright. You can completely skip the salt and then let it cool down. Make sure that the caramel is completely cool down before you use it, since it's hot sugar and it can hurt you. I hope you enjoyed the recipe. 10. Vegan Cheesy Dip: So now we're going to make some vegan cheese. Again. It's vegan. So it's got all the goodness and taste of cheese without any day products or animal products in it. So let's get started. The first thing we're gonna do is we take a band in which will add water. This water, we're going to add this cup of cashews. This is half a cup of cashew. And we will let this boiled for five minutes. Now, via this point, we're going to utilize that time. And over here I have a grinder to this. I'm going to add one teaspoon of garlic powder and one tablespoon of white vinegar. Once we add this to this, we will add half a teaspoon of salt. Then over here we have nutritional yeast. This is what gives umami flavors are cheesy flavors and all vegan dishes. They're going to add one table full of nutritional yeast. These are usually available in flaked form. If you want to enhance the cheesy flavor, you can even move it two tablespoons. But for me one tablespoon a sufficient. Then over here we have some tapioca starch. We're going to add three tablespoons off tapioca starch. This tapioca starch is what gives the vegan cheese the stretching us that you find in the regions. So now we're going to wait for this to come to a boil. So now that the cache has been boiling in this hot water for five minutes, I'm going to turn it off. And using this tree now, I'm going to take out all the cashew, get rid of all the excess water and transfer it into my one same time transferring all of this this water and get to the fifth. And then to my grinder, I will add half a cup of water. So now I'm going to bring this end, Kiara, all the excess stuff on my station and also get rid of this boiling. So now that I've grown the cashew mixture to as fine as I could do is I get rid of all the access for that is there in the cover and just transferred into the rest of the grinder. And then over here, I also have drained off all the excess water from my pan. I wanted to do is to make sure that it is as smooth as it can get. I'll be using. And then put this C on top of the pan and gently pour it out all of the cheesy mixture. Now what we're gonna do is once you put it out, we're going to likely cook this mixture to activate the starches, hydrate them, and get the sketchiness you're getting cheese. So now that I've emptied it out completely, I will put this aside and get rid of all the coarser parts that get left in the brain does sometimes. Once I'm done doing that, I'll gently wipe the bottom of the seas and put it away. Now I'm going to turn on the heat on medium, low and take half a cup of water and add that water to this cheese mixture. And on medium-low heat, I will gently let it boil while I will start it occasionally for the first 30 seconds to a minute. In the meanwhile, I bought myself a bowl of a shirt that I'll transfer the chooser dip into once it's ready. Gently continue to start the cheese. And you will notice that it will start forming these lumps. These lumps are a sign that the cheeses started to cook. The starch is getting hydrated enough to form a jelly like cheesy substance. So we'll start, now. We'll start studying it a little rigorously. If you feel you're not able to keep up with the lumps, what you can do is you can actually reduce the heat too low and go slow. Whatever suits job base. But you have to make sure that you continuously store it so that you don't burn the sheets. But you want to encourage the development of these lumps. So we will go a little fast now and we will start it rigorously. This method actually gives you more control over how liquidy or cheesy you want this tip to pay. If you're someone who doesn't like cheese stringy, you can just stop over here. But if you're someone who likes to have that full effect to their cheese when they have it with natural as any other chips. Or you want to put it inside a burrito or a burger. So see how it's really thickening. Now that it's really thickening up really fast, what I'll do is I'll lowered the heap to Jolie low, minimum heap. And now I cannot see any visible liquid on the edges. So that means that the starches completely cooked and now you can see up stretching as from the cheese. So now I'm done. I'll turn off the heat and I have this bowl or prep. And I quickly transfer all this cheese into the boy. This makes for a great cheesy nachos. And if you are someone who's a big fan of everything, natural is where you put natural. You've got Filipinos, you've got peppers, you've got sauces, you've got onions. This is like the perfect recipe for you. Now, I'm quickly going to clear up my station and show you the final product. So here is our cheesy dip. Here is just to show you how cheesy it is. It's got a nice stretch to it. And it's perfect for any cheesy night. But if you're vegan, you don't have to miss out on all the fun. You get to ESG, cheesy stuff is sugar, cheeses though. The cheesy nacho depth. I hope you enjoyed it. 11. Conclusion: So this brings us to the end of our nine dips. In under nine minutes, we made a beautiful Asian inspired dips that's dipping sauce. It's really liquidy, goes amazing with spring rolls. You can use it with themselves, bows, any Asian thing, or for that matter, you can also put it onto Moodle. It tastes really good. Then we have some salted caramel sauce. You can feel free to use it at any offer, bakes as a lead, a topping, as some icing with some ice cream. The users are endless. Then we made a peanut butter pesto, which is my take on a regular pesto to make it more vom and humbly. Then we made some Indian green chutney. And that brings us to our case. So this is a cheesy vegan case, so dip it tastes as cheesy as a regular DD, DD case. So, but this has the goodness of being vegan and it has some amazing umami flavor. I definitely recommend you try this. We covered the basic Tahitian paste, which can be used in n number of recipes. But on its own tastes, amazing too. We have this Greek yogurt Dip. It's quick to whip up tastes amazing, perfect for a summer day branch. Then we have our vegan cheesy dip. This vegan GZ that is as good as a cheesy that has data in it. Or even better if you ask me, then we made some classic homeless. No fancy stuff, no frills to it, nothing. Just basic classic homeless. So these are the nine things that I have covered. If there are any other sauces that any other recipes you want me to walk you through teach you, do let me know. And I really hope you guys enjoyed this class. See you next time.