This is a cheat’s version of the classic French sauce, Aioli. It doesn’t pretend to be the real thing, but it is very good for what it is: a garlic-flavoured mayonnaise.
This classical French regional sauce is traditionally served with seafood, poached fish, and delicate green vegetable such as asparagus. It has only four simple ingredients that are apparent: the main ingredient is really time.
This is gorgeous. It’s not everyone’s cup of tea — chances are, if you don’t like strong tastes like horseradish with your beef, you’re not going to want blue cheese.
For Thanksgiving or Christmas (or anytime), consider reviving an old tradition which has just about vanished completely — bread sauce. Bread sauce was always a classic accompaniment to pork or chicken.
Nice served warm (but not hot.) Good with ice cream, over slices of white cake, etc.
This sauce is so dead easy to make — it really would be more work to go to the store to buy it!
In the category of waste not, want not, the next time you pit a bunch of cherries for a recipe, get a double return out of all your work by using the cherry pits to make Cherry Pit Vinegar. Cherry vinegar is good brushed on grilled meats, in salad dressing
Chimichurri is an Argentine sauce. You can use it in a zillion ways — as a vinaigrette over salad, as a marinade for fish, poultry or meat, etc.
This is a thick, spooning sauce that you are meant to spoon onto a hot dessert, where it melts. Good with hot mincemeat pies or steamed puddings.
This is a sugar and fruit pie recipe from Cumberland County, England, that in the late 1700s reflected the growing variety of food ingredients available owing to trade with the Caribbean.
Use this sauce hot with vegetables particularly artichokes, fish or seafood such as crab or lobster.
This is a dipping sauce to serve with grilled fish.
This is a dipping sauce to serve with barbequed meat at the table.
Good on hot cooked veg such as asparagus, green beans, Brussel sprouts, etc.
Called salsa de chile verde in Mexico.
A classic Middle Eastern condiment paste.
A gorgeous fresh salsa; looks and tastes great. Serve with nachos as a dip, or as a side relish with a meal.
Just be careful not to overwork the mayonnaise in the blender.
This just takes 5 minutes to make! Note, this is a pouring sauce, not a thick jelly.
This mojito sauce has a wonderful mellow lime, mint and run flavour to it, without the mint overpowering. It’s particularly good with grilled seafood such as grilled calamari, shrimp or scallops, but also try it with other things such as grilled vegetables
Parsley Sauce is a simple, very old, honest English white sauce with parsley added for colour and freshness. It’s very good with fish and poached foods.
This is an easy, classical sauce from the south of France that you can whip up in a blender or food processor. It’s so little work and time that you can easily squeeze this in on a weeknight.
Use for desserts. Great over ice cream, or chocolate cake, or both.
Most rhubarb recipes will have you stew them in sugar. If you want to make a less sweet version, try this version.