Savory Base Dipping Sauce

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 »

Serving size:
2 oz.
Component Qualification:
¼ cup fruit
1 TBSOlive oil
100 grams/1 cupOnion, chopped
1 TBSFresh garlic, chopped
3 lbs./11 cupsWild Blueberries
3 TBSApple cider vinegar
3 TBSBrown sugar
1 TBSGround mustard flour
1 TBSWorcestershire sauce
1 ½ cupsUnsweetened applesauce
1 tspGround black pepper
Equipment & Utensils:
  • Heavy gauge, stainless steel pot
  • Measuring spoons, cups, scale
  • Potato Masher
  • Whisk
  • Rubber Spatula
  • #16 scoop to portion
  • Immersion Blender/Blender
2 TBSOlive oil
200 grams/2 cupsOnion, chopped
2 TBSFresh garlic, chopped
6 lbs./22 cupsWild Blueberries
6 TBSApple cider vinegar
6 TBSBrown sugar
2 TBSGround mustard flour
2 TBSWorcestershire sauce
3 cupsUnsweetened applesauce
2 tspGround black pepper
4 TBSOlive oil
400 grams/4 cupsOnion, chopped
4 TBSFresh garlic, chopped
12 lbs./44 cupsWild Blueberries
12 TBSApple cider vinegar
12 TBSBrown sugar
4 TBSGround mustard flour
4 TBSWorcestershire sauce
6 cupsUnsweetened applesauce
4 tspGround black pepper

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.