Savory Base Dipping Sauce

Print Print Icon

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 »

Select Recipe Size:

Serving size:
2 oz.

Component Qualification:
¼ cup fruit

Nutrients per Servings:
See nutrition panel

Ingredients

Ingredients Weight Measure
Olive oil1 TBS
Onion, chopped 100 grams1 cup
Fresh garlic, chopped1 TBS
Wild Blueberries3 lbs.11 cups
Apple cider vinegar3 TBS
Brown sugar3 TBS
Ground mustard flour1 TBS
Worcestershire sauce1 TBS
Unsweetened applesauce1 ½ cups
Ground black pepper1 tsp
Equipment & Utensils:
  • Heavy gauge, stainless steel pot
  • Measuring spoons, cups, scale
  • Potato Masher
  • Whisk
  • Rubber Spatula
  • #16 scoop to portion
  • Immersion Blender/Blender
Ingredients Weight Measure
Olive oil2 TBS
Onion, chopped 200 grams2 cups
Fresh garlic, chopped2 TBS
Wild Blueberries6 lbs.22 cups
Apple cider vinegar6 TBS
Brown sugar6 TBS
Ground mustard flour2 TBS
Worcestershire sauce2 TBS
Unsweetened applesauce3 cups
Ground black pepper2 tsp
Equipment & Utensils:
  • Heavy gauge, stainless steel pot
  • Measuring spoons, cups, scale
  • Potato Masher
  • Whisk
  • Rubber Spatula
  • #16 scoop to portion
  • Immersion Blender/Blender
Ingredients Weight Measure
Olive oil4 TBS
Onion, chopped 400 grams4 cups
Fresh garlic, chopped4 TBS
Wild Blueberries12 lbs.44 cups
Apple cider vinegar12 TBS
Brown sugar12 TBS
Ground mustard flour4 TBS
Worcestershire sauce4 TBS
Unsweetened applesauce6 cups
Ground black pepper4 tsp
Equipment & Utensils:
  • Heavy gauge, stainless steel pot
  • Measuring spoons, cups, scale
  • Potato Masher
  • Whisk
  • Rubber Spatula
  • #16 scoop to portion
  • Immersion Blender/Blender

Directions

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.