Savory Base Dipping Sauce
Great for chicken nuggets, fish sticks or any other menu item that kids love to dip and with a few quick adjustments the base sauce can be transformed to make a salad dressing, salsa, and pizza. Make a batch of Savory Base Dipping Sauce for Tuesday’s lunch, continue with salad dressing on Wednesday, a fruit salsa with nachos on Thursday and finish out the week with a wild blueberry pizza at breakfast on Friday! All using the initial batch of Savory Base Sauce to save time, encourage student participation and make the most of the week’s “Go Wild” promotional efforts. See other recipes you can make with this Savory Base Dipping Sauce »
2 oz.
¼ cup fruit
| 1 TBS | Olive oil |
| 100 grams/1 cup | Onion, chopped |
| 1 TBS | Fresh garlic, chopped |
| 3 lbs./11 cups | Wild Blueberries |
| 3 TBS | Apple cider vinegar |
| 3 TBS | Brown sugar |
| 1 TBS | Ground mustard flour |
| 1 TBS | Worcestershire sauce |
| 1 ½ cups | Unsweetened applesauce |
| 1 tsp | Ground black pepper |
| Equipment & Utensils: |
|
| 2 TBS | Olive oil |
| 200 grams/2 cups | Onion, chopped |
| 2 TBS | Fresh garlic, chopped |
| 6 lbs./22 cups | Wild Blueberries |
| 6 TBS | Apple cider vinegar |
| 6 TBS | Brown sugar |
| 2 TBS | Ground mustard flour |
| 2 TBS | Worcestershire sauce |
| 3 cups | Unsweetened applesauce |
| 2 tsp | Ground black pepper |
| Equipment & Utensils: |
|
| 4 TBS | Olive oil |
| 400 grams/4 cups | Onion, chopped |
| 4 TBS | Fresh garlic, chopped |
| 12 lbs./44 cups | Wild Blueberries |
| 12 TBS | Apple cider vinegar |
| 12 TBS | Brown sugar |
| 4 TBS | Ground mustard flour |
| 4 TBS | Worcestershire sauce |
| 6 cups | Unsweetened applesauce |
| 4 tsp | Ground black pepper |
| Equipment & Utensils: |
|
Nutrients per servings: See nutrition panel
1.In a heavy pot, heat the olive oil. Add the chopped onion and garlic and cook until transparent. Add the blueberries to the onion mixture, cover, and cook until the blueberries soften, about 10 minutes.
2.Remove the lid and mash the blueberries. Add the apple cider vinegar, brown sugar, ground mustard, Worcestershire sauce, and unsweetened applesauce. Cook for five more minutes.
3.Puree the mixture with an immersion blender or pour the mixture into a blender and puree in batches. Season to taste with sea salt and fresh pepper.
Critical Control Points for Food Safety:
Heat sauce to 135'F and hold hot until service. Cool to <70'F in 2 hours; cool to <40 within 4 more hours. Hold cold at <40'F until service for additional products for a maximum of 5 days.
