Get the latest Dippingsauce recipes from Group Recipes. http://www.grouprecipes.com/tag/dippingsauce I got this out of my Brother-in-laws old Lebanese cookbook. It is yummy! Great dip for chicken or other meats, veggies, or pita bread. http://www.grouprecipes.com/59365/garlic-sauce.html Korean crab cakes are very similar in appearance to American made but have a distinctively different taste. The four servings is for an appetizer portion. They also make a nice light main course if you double the serving size. http://www.grouprecipes.com/50518/korean-crab-cakes-with-vinegar-soy-dipping-sauce.html This is a medieval recipe that dates back to 14th century France. The original recipe directions (translated from French) read as follows: "To make cameline, bray ginger, cinnamon and saffron and half a nutmeg moistened with wine, then take it out of the mortar; then have white bread crumbs, not toasted but moistened in cold water and brayed in the mortar, moisten them with wine and strain them, then boil all together and put in brown sugar last of all; and that is winter cameline. And in summer, do the same but it is not boiled." http://www.grouprecipes.com/47996/cameline-sauce.html This sauce will enhance the flavor of any fish to be grilled. You'll find yourself reaching for the bread to mop up the leftovers. http://www.grouprecipes.com/32600/grilling-sauce-for-fish.html