Anchovy Lemon Butter
Small soft butter preparation sharpened with anchovy sauce and lemon.
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Sauce recipes
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155 recipes
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Apple Sauce
A smooth green-apple sauce with sugar and cinnamon.
Apricot Sauce
Warm sieved canned apricot sauce with vanilla, maraschino and kirsch.
Artichoke and Potato Sauce with Garlic
Boiled artichoke hearts are blended with fresh parsley, raw garlic and red wine vinegar. Separately hand-mashed potato is folded through to thicken the green sauce without becoming gluey in the blender.
Artusi Balsamella
A light milk sauce made by gradually stirring milk into butter and a small spoonful of flour.
Aubergine and Cabbage Sauce with Garlic
Soft aubergine cooked under a lid is blended with finely shredded raw cabbage. Garlic, spring onion and parsley give a fresh aromatic edge, while lemon juice and red wine vinegar sharpen the pale sauce.
Aubergine and Cabbage Sauce with Soy
Raw cabbage is the main vegetable in this thick sauce, softened in texture by a smaller amount of cooked aubergine. Light soy sauce supplies a savoury note alongside ground coriander, parsley and red wine vinegar.
Aubergine and Cabbage Sauce with White Wine Vinegar
A large measure of raw shallot gives this aubergine and cabbage sauce a pronounced onion bite. White and red wine vinegars are blended in after the aubergine softens, and a little chopped spring onion finishes the bowl.
Aubergine and Courgette Sauce with Cinnamon
Boiled aubergine is cooled and blended with raw grated courgette and yogurt. Ground cinnamon and coriander give the pale sauce a warm spice note, sharpened by fresh lemon juice and red wine vinegar.
Aubergine and Fennel Sauce
Soft cooked aubergine binds raw fennel, garlic and parsley into a spoonable sauce. Dried oregano and red wine vinegar supply a strong herbal, tart finish; the remaining water is added only as needed.
Beef Jus with Braised Beef
An economical beef preparation that makes a clear stock, tender braised slices and a rich strained jus from one batch of meat.
Black-Eyed Pea and Okra Sauce
Fully cooked black-eyed peas are blended with tender raw okra, whose natural mucilage helps bind the sauce. Allspice, thyme and raw shallot season the yogurt mixture, which is loosened gradually with water.
Brandy Sauce
Warm lemon-scented sugar and brandy sauce finished with butter.
Butternut Squash and Okra Sauce with Chilli
Boiled butternut squash is blended with tender raw okra for a naturally thickened sauce. Raw shallot gives a strong onion flavour, with ground chilli and cardamom adding heat and fragrance.
Butternut Squash and Potato Sauce with Mint
Boiled butternut squash is blended with yogurt, raw shallot and fresh mint. Hand-mashed potato is folded in afterwards, with ground coriander and red wine vinegar seasoning the pourable sauce.
Butternut Squash and Tomato Sauce with Turmeric
Tender boiled butternut squash and raw tomato are blended into a loose golden sauce. Turmeric and a generous measure of cardamom provide the spice notes, sharpened with freshly squeezed lemon juice.
Cabbage and Avocado Sauce with Ginger
Avocado and yogurt turn softened cabbage into a smooth green condiment. Fresh ginger, raw shallot and Scotch bonnet chilli make it sharp and very hot, with red wine vinegar adding acidity.
Cabbage and Carrot Sauce with Mint
Raw cabbage and finely grated carrot are blended with shallot and spring onion into a pourable sauce. A generous handful of mint adds freshness, while red wine vinegar sharpens the vegetable mixture.
Cabbage and Cucumber Yogurt Sauce with Lime
A cool, pale green sauce made with tender cabbage, squeezed cucumber, thick yogurt and lime. Makes about 450 g, eight small sauce portions.
Cabbage and Plantain Sauce with Chilli
Boiled ripe plantain gives body to softened cabbage blended with Scotch bonnet chilli. Thyme, raw garlic and red wine vinegar season this very hot, pourable condiment.
Celeriac and Mushroom Sauce with Horseradish
Roasted celeriac and yogurt give body to a thick, strongly pungent horseradish sauce. Raw button mushrooms, parsley and black pepper are blended into the cooled root vegetable with red wine vinegar.
Celery Sauce
Diced white-celery cream sauce thickened with a butter-flour roux.
Cherry Sauce
Candied-cherry currant-jelly syrup with maraschino and kirsch.
Chickpea and Artichoke Sauce
Chickpeas cooked from dry are blended with separately boiled artichoke hearts into a substantial sauce. Raw shallot and parsley add bite and freshness, with lemon juice and red wine vinegar providing the acidity.