This Rotisserie Dipping Sauce is such an incredibly tasting thin sauce to serve on the side with Rotisserie Pork Chops or ladled over the Pork Chops, and it’s so simple to make. Just combine all the ingredients together. After searing Rotisserie Seasoned Pork Chops, empty the sauce into the pan to pick up the fond and some of that Rotisserie Seasoning. It can also be used with Rotisserie Chicken Quarters or even alongside your Turkey Meal as a dipping sauce. It makes the perfect amount for 4 servings, too. Just pour the Hot Sauce into 4 small dipping bowls, serve and enjoy the Yum.
Rotisserie Dipping Sauce Ingredients
Water, Maggi Chicken Bouillon Cube, HP Sauce, Ketchup, Tomato Paste, Sriracha sauce.
How to make Rotisserie Dipping Sauce
Combine all the ingredients together in a bowl. Empty out any fat left behind from searing, leaving about 1-2 Tbl in, and add the sauce. Whisk over medium heat to pick up the fond and bring to a boil. Remove from heat and serve in small dipping bowls, or drizzle over the rested Rotisserie Pork Chops.
If serving with Rotisserie Chicken, you can optionally add in 1 Tbl of Oil that would otherwise be present when used as a pan sauce for Rotisserie Pork Chops.
What to serve Rotisserie Dipping Sauce with
Serve Rotisserie Pan Sauce with anything that uses the Rotisserie Seasoning Blend. This Includes Rotisserie Pork Chops, Rotisserie Chicken, Rotisserie Wings, or a dipping sauce for Fries or Rotisserie Seasoned Fries. Even without Rotisserie cooked foods, it’s good with Fries, Seared or Grilled Meats. Even with a Turkey Dinner as a side dip for your Turkey over the Holidays.
Equipment
- 1 Sauce Pan or pot
Ingredients
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 2 Tbl Ketchup & Tomato Paste - each
- 1 Tbl HP Sauce
- 1 tsp Sriracha - more or less depending on heat preference
- 1 Tbl Oil - if using for Rotisserie Chicken
Instructions
- With Rotisserie Chicken: Combine all the ingredients together in a sauce pot. Bring to a boil while whisking. Pour into small dipping bowls to serve.
- With Rotisserie Pork Chops: Just combine the ingredients into a bowl, no need to cook. After searing Pork Chops, remove all, but about 1-2 Tbl of Fat from the pan and add the Sauce. Whisk, scraping the bottom of the pan and bring to a boil.