Plantain and Cabbage Coconut Sauce
Scotch bonnet peppers make this a very hot chilli sauce, even with coconut milk and yogurt. Cooked ripe plantain is blended with raw cabbage, tomato and red wine vinegar to give it body and a fresh tang.
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Potato and Artichoke Sauce with Sherry
Cooked artichoke hearts are blended with dry sherry, lemon juice and paprika, then folded into hand-mashed boiled potato. The sherry is added uncooked, giving this smooth sauce a direct wine flavour.
Potato and Black-Eyed Pea Sauce with Lemon
Fully cooked black-eyed peas are puréed with fresh lemon juice, parsley and a little red wine vinegar. Roasted potato, mashed separately by hand, is folded in to make a thick spoonable sauce.
Potato and Black-Eyed Pea Sauce with Mustard
Dijon mustard, chives, parsley and raw garlic season a pourable black-eyed pea sauce. The beans are simmered from dry, blended with water and vinegar, then combined with hand-mashed roasted potato.
Raspberry Sauce
Bright raspberry jam sauce with kirsch.
Raspberry Syrup with Rum
A raspberry and Jamaica-rum syrup for soaking savarins.
Roasted Aubergine and Cucumber Sauce with Ginger
A thick roasted aubergine sauce with reduced tomato, squeezed cucumber, soy sauce and fresh ginger. Spoon it alongside grilled vegetables or rice; makes about 350 g, eight small servings.
Roasted Cabbage Sauce with Aubergine and Vinegar
Roasted aubergine and a smaller amount of browned cabbage are puréed with raw shallot and ground chilli. White and red wine vinegars give the sauce a distinctly tart finish.
Roasted Cabbage and Aubergine Sauce with Chilli
Browned cabbage and soft roasted aubergine make the base of this chilli sauce. Fresh spring onion is blended in after cooling, and water is added gradually to keep the sauce as thick or loose as needed.
Roasted Cabbage and Aubergine Sauce with Coriander
Ground coriander and a generous amount of fresh lemon juice season roasted aubergine and cabbage. Parsley and spring onion are blended in after the vegetables cool, producing an earthy, lemony sauce.
Roasted Celeriac and Watercress Sauce
Cultivated watercress, parsley and thyme are blended with roasted celeriac into a loose green sauce. A generous amount of raw shallot supplies a sharp onion flavour, balanced by red wine vinegar.
Roasted Mushroom and Courgette Cream Sauce
Roasted vegetables are blended with thick crème fraîche, Dijon mustard and measured citrus. The result is a cool, spoonable sauce for vegetables or cooked dishes.
Roasted Mushroom and Potato Sauce
Roasted button mushrooms are blended with yogurt, red wine vinegar, black pepper and rosemary. Hand-mashed boiled potato thickens the mixture into a creamy sauce without being worked through the blender.
Roasted Pea and Potato Mustard Sauce
Lightly roasted green peas are blended with Dijon mustard, raw tomato, garlic and parsley. Boiled potato is mashed by hand and folded through the mixture to thicken this tangy vegetable sauce.
Roasted Potato and Mushroom Sauce
Hand-mashed roasted potato thickens a purée of raw button mushrooms, parsley and garlic. Freshly squeezed lemon juice and red wine vinegar give this pale sauce a pronounced tang.
Roasted Potato and Pea Sauce
Tender raw green peas are blended with yogurt, parsley and chives for a bright green sauce. Roasted potato is mashed separately and folded through by hand, with red wine vinegar providing a tart edge.
Roasted Red Pepper and Aubergine Sauce
Roasted red peppers and aubergine blended into a thick sauce with shallot, parsley, two vinegars and a little yogurt. Makes about 700 g, six generous sauce portions.
Roasted Tomato and Pepper Yogurt Sauce
Roasted red pepper, tomato and shallot make a concentrated vegetable purée. Stir it into strained yogurt for a thick orange sauce flecked with parsley.
Salsa Verde with Capers and Anchovy
A finely chopped parsley and basil sauce with capers, anchovy, a little onion and garlic, olive oil and lemon.
Salsa bianca
A warm butter sauce with a little vinegar and egg yolk, intended for boiled vegetables.
Salsa del Papa with Capers and Olives
A warm finely chopped caper and olive sauce with softened onion, butter and an anchovy finish.
Salsa tonnata
A pourable sauce of tuna, capers, anchovies and hard-boiled yolks, brightened with lemon.
Sapa Grape Syrup
A deeply coloured grape syrup slowly reduced until rich and pourable.
Sauce Britannia
Apple, horseradish and orange marmalade sauce.