Good with steamed puddings, crumbles, Apple Betty, etc.
This is a fresh tomato sauce (as opposed to cooked.) Serve as you would a relish, particularly with Mexican food.
A classic, fresh Mexican chile sauce.
This is a modern take on the classic orange sauce to serve with Duck or trout. A more traditional Sauce Bigarade would be based on sugar and vinegar, use veal stock or braising juices, not use any liqueur, and not use flour or butter.
This is a classic Middle Eastern condiment.
You make this in a roasting pan while what you have roasted is resting on a carving board, covered.
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.
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.
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.
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.
This is a very easy version of a tapenade that you make in your blender.
A great cooked Mexican sauce, typically for use as a sauce within other recipes. It has a clean, authentic taste and thick, meaty texture.
A dead-easy recipe for a tomato sauce to be used with Mexican dishes.
This is hot. Makes any commercial stuff seem like child’s play.
A dead easy, tasty paste to make, that you can use either as a condiment or as a cooking ingredient.