Most dipping sauces start with a simple ratio of 3 parts oil:2 parts vinaigre:1 part additives.
i.e
3 tbs oil, 1 tbs rice wine vinaigre, a splash of sesame oil, 1 tbs of nut-butter S&P to taste. You can also hit it with fermented fish sauce (thai or vietnamese sans msg), garlic, dried chillies, whatever. I never use recipe's, which drives my wife and friends nuts...but I use ratio's all the time
If it is too thick add a bit more fish sauce, acid and oil as per the above ratios. If it is too salty add more acid. I always adjust my sauces to taste dependant on my mood.
ChromagnumMan.
