Dips & Spreads


Honey-Mustard Sauce/Dip

Janice's Mayo


Spicy Blue Cheese Dip

Sauces & Dips

Bechamel-Cheese sauce

Bulgogi Meat Marinade

Butter-Shallot Sauce

'Gypsy Rose' Sauce


Sophie's Favorite Chicken Wing Sauce
Tomato Sauce

Bulgogi meat marinade (for Korean BBQ meat): combine 3 Tbsp chopped garlic, 3 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp honey, 2 Tbsp fresh squeezed juice from an Asian pear, 1 Tbsp mirin (or rice wine), 1 Tbsp sesame oil, 1-3 finely chopped scallions, 1/2 tsp pepper

Guacamole: mashed ripe avocado, 1/2 finely chopped onion, finely chopped tomato, salt, black pepper, a few drops of Tabasco sauce, several splashes of lime juice.

Honey Mustard dip: combine 1 Tbsp dijon mustard, 1 Tbsp yellow mustard, 1 Tbsp honey, 2 Tbsp plain mayonnaise and 1 tsp lemon juice.  This was a total winner for getting the two little ones to eat broccoli!  YAY!


Sophie's favorite chicken wing sauce:  1/2 cup soy sauce, 1/4 cup sesame oil, 1/4 cup rice vinegar, 2/3 cup hoisin sauce, 1/4 cup horseradish, 1/4 cup dijon mustard, 1 Tbsp (tablespoon) crushed garlic, 1/4 cup ketchup.  Mix well and spread over chicken wings, then bake.

Tomato sauce (the simple version): mix together tomato paste, salt, pepper, olive oil, thyme, oregano, basil and then enough water for a thick consistency.

Lupas Family Recipes

Bechamel-Cheese sauce: make a bechamel by melting 1 Tbsp butter and then adding 1 Tbsp flour to make a paste, then stir in (with a whisk preferably) enough milk (or cream) to make a thick sauce.  Add grated parmesan cheese, crushed pine nuts, basil and garlic.

Butter sauce (for Fish & Sauerkraut recipe) - finely cut 3 shallots (DON'T use more!!). Cook in 1/4 liter white wine (Riesling) until the liquid is almost gone.  Slowly beat in 200 gr. cold butter.  Keep sauce warm (but don't boil it).

'Gypsy Rose' sauce: make a bechamel (see Bechamel-Cheese sauce above) and add in chopped sauteed bacon, chopped leeks (which have been cooked in butter to soften them), horseradish, sour cream, soy sauce and lemon juice.  This is particularly nice with linguini and shrimp.

Janice's Mayo: with an immersion blender (Zauberstab), mix together in a tall, narrow container 1 egg, salt, black pepper, a teaspoon of yellow or Dijon mustard, 1-2 crushed garlic cloves, several splashes of lemon juice and enough sunflower oil to bind it all together.

Pesto: combine 2 bunches chopped basil, approx. 100 gr. ground Parmesan cheese, a handful of crushed pine nuts, 2-3 crushed garlic cloves, some salt to taste and olive oil to bind it all nicely together.

Spicy Blue Cheese Dip: