Cranberry Sauce should be healthy — after all, it’s cranberries! Most though are overloaded with a boatload of unnecessary calories from added sugar — at a time of year, usually, when you’d rather use the calories up on so many other things.
Marie Rose Sauce is a simple, classic sauce to go with shrimp, battered fish, or French fries. It’s very quick and easy to make, and there’s no cooking required, just a quick stir.
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 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.
Tartar sauce lovers will rejoice at this recipe. It’s quick and easy to make out of ingredients you may have in your fridge every day; it’s tangy and refreshing like the best tartar sauces you’ve ever had, and it doesn’t taste chemically.
This is a very versatile dip / fresh sauce base that can be flavoured in a zillion different ways. Flavour it up and make it your own; we give some possible options below.
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
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
Can be used as a baste for chicken, and as a baste for ribs towards the end of grilling, barbequing or smoking. Can also be used as a sauce served at the table.
A classic Middle Eastern condiment paste.
Use this sauce hot with vegetables particularly artichokes, fish or seafood such as crab or lobster.
Good with steamed puddings, crumbles, Apple Betty, etc.
Use for desserts. Great over ice cream, or chocolate cake, or both.
You make this in a roasting pan while what you have roasted is resting on a carving board, covered.
Good on hot cooked veg such as asparagus, green beans, Brussel sprouts, etc.
A dead easy, tasty paste to make, that you can use either as a condiment or as a cooking ingredient.
This is a classic Middle Eastern condiment.
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.
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 dipping sauce to serve with grilled fish.
This is a dipping sauce to serve with barbequed meat at the table.
Most rhubarb recipes will have you stew them in sugar. If you want to make a less sweet version, try this version.
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.
A classic, fresh Mexican chile sauce.