Pink Dippin' Sauce Recipe -
  • READY IN 4 hr

Pink Dippin' Sauce

Recipe by  

"A pink sauce that is great on just about everything. My family likes it on chicken, fish, game meat, beef, rice... We have found similar sauces at local Chinese restaurants."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    4 hrs

    4 hrs


  1. In a medium bowl, stir together the sugar and mustard powder. Whisk in the oil, mayonnaise and ketchup until well blended. Gradually whisk in water. Cover and refrigerate for 4 hours before serving. Use within 5 days.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2010

I made this, even though it did not have great reviews. I tasted it right after I made it, and thought I would have to throw it out, because all I could taste was sugar. However, after 4 hours in the fridge, it was wonderful, and my husband loved it. We used it for dipping fresh crab, and I used it the next day for mixing it with tuna instead of mayo for sandwiches. The secret is letting it rest for at least 4 hours.

Most Helpful Critical Review
Oct 15, 2007

I only made this because it had pink in the title and I was hosting a bridal shower where the theme was everything pink......but taste and it was down the drain. I'm not sure who would want to dip something in this oily mixture....but it wasn't me.


6 Ratings

Apr 20, 2008

it's pink!

Dec 22, 2010

Made this yesterday, and as others, was ready to pitch it in the trash right after making, and tasting. Later last night I decided to give it another taste, and it was very nice. I did add a little more sugar, since I used Coleman's dry mustard, which is a little stronger than regular dry mustard, and did add some Alpine touch spice mix, really good on most anything, but fish and fries are really exceptional with it.

Jul 08, 2013

you have to let it sit for at least the four hours then its delicious me and my family loved it

Jun 16, 2011

It was missing something. I recommend using salad dressing (Miracle Whip) instead of mayonnaise. Also add garlic powder and paprika to taste. I used 1/4 tsp each. The key is to let it rest and let flavors mix. Taste just like white (pink) sauce at our favorite Japanese place.


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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