THERE ARE A lot of sauces on the supermarket shelf that can be difficult to resist, and we can all be guilty of reaching for whatever jar or packet looks the tastiest.
Packets and jars of sauces are undoubtedly convenient, but with many containing hidden sugars and other ingredients we may not recognise, it’s nice to go to that little bit of extra effort to create your own. As well as being healthier, there’s a great sense of satisfaction (and let’s be honest, smugness) that comes with making something from scratch.
A well made, flavourful sauce can make or break a meal. A vibrant green pesto or creamy bechamel can be incorporated into so many dishes, it’s worth mastering some basic sauces to have in your repertoire of recipes. We’ve rounded up some essential sauce recipes that will help take any meal to the next level. The sauces below can all be made ahead of time and used whenever you’re in need.
You may never buy a jar again once you taste how good a freshly made batch is, and you can thank us for the irresistible aroma it leave in your kitchen later! This is so easy to make that’s it’s almost not a recipe.
Add 50g pine nuts (toast them in a pan first for an even better flavour), 50g grated parmesan, 2 cloves garlic and a large bunch of basil to a food processor. Blitz, then slowly add in about 120ml of good quality olive oil until you reach a desired consistency. Season, then stir in a squeeze of lemon juice at the end for an extra zing.
Tip! We’re coming into wild garlic season, so if you’re lucky enough to get your hands on some, switch out some of the basil for this wonderful seasonal ingredient.
Salty and sweet, teriyaki sauce is something I make again and again, as it can be used in so many dishes- drizzled over steak or fish, or a few dashes added to a stir fry. Measure out 5 tbsp each of soy sauce and mirin and place in a pan with some grated ginger and garlic and 2 tbsp sugar.
Add in a dash of sesame oil, and boil for 2-3 minutes. Stored in a jar in the fridge, this sauce will keep for up to 10 days.
Heat some olive oil and butter in a pan and fry finely chopped shallots until soft, but don’t allow to brown. Add a dash of brandy (optional), 200ml beef stock and boil rapidly for 5 minutes until more than half of the liquid has evaporated. Pour over 120ml double cream and 2 spoonfuls of crushed peppercorns.
Bring back to the boil, then simmer for another 5 minutes until the sauce has reached your desired consistency. Serve immediately, or transfer to an airtight container and store in the fridge for up to 3 days.
If you haven’t yet tried this South American sauce bursting with flavour, now is your chance! While traditionally served with beef, we’d eat this with just about anything. Place a chopped shallot, chili flakes, 3 cloves of garlic, and a bunch of parsley into a food processor and blitz until combined.
Add in a generous pinch of salt, 3 tbsp red wine vinegar, a pinch of dried oregano, the juice of half a lemon, and 4 tbsp olive oil. Blitz again, then transfer to a jar until you’re ready to use it.
A classic pasta sauce which is so easy to make, you’ll never buy a jar again! Heat some olive oil in a frying pan and fry 2 cloves of garlic and some freshly chopped red chili (use a little or a lot, depending on what sort of spice kick you want). Fry for a few minutes, then stir in a heaped spoonful of tomato puree and fry for another 2 minutes.
Finally, add in a tin of chopped tomatoes and simmer for 10 minutes, until the sauce has thickened. Season to taste.
Everyone should know how to make a basic bechamel sauce, which can be used in lasagne, pasta bakes, fish pie and so many more meals. First, heat some milk in a pan with a bay leaf, parsley, half an onion and peppercorns and bring to a simmer, then remove from the heat and strain into a jug.
Heat 40g butter in another pan and make a roux by stirring in 40g of flour. Stir until it resembles a paste, then gradually whisk in the milk. Turn the heat down and simmer gently for five minutes, seasoning to taste. The sauce is ready when it coats the back of a spoon.
Homemade dressings can be a much healthier alternative to shop bought varieties, which can contain hidden sugars and additives. A classic French dressing takes minutes to make and will last in a sealed jar in the fridge for weeks.
Add a half clove of crushed garlic to a bowl with 2 tablespoons of red wine vinegar, 6 tablespoons of olive oil and a teaspoon of dijon mustard. Season well with salt and pepper and stir until combined, then transfer to a jar and store in the fridge.
After you’ve removed your meat from its roasting tin to rest, you will be left some fat. Remove most of this, leaving roughly 2 tablespoons in the tin. Place the roasting tin on the hob, and stir in a tablespoon of flour.
Mix until it is thoroughly combined and has a paste-like consistency, then whisk in 350ml hot stock and an optional glass of red wine (for red meat) or sherry (for chicken). Whisk rapidly to stop any lumps forming. Transfer to a pan, straining through a sieve if necessary, and bring to a simmer. Season to taste, then serve.
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