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Sauces, dressings & condiments Archives - Page 2 of 2

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Guacamole

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Homemade tomato ketchup

This is so easy to make and makes a really great foodie gift too!

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Oriental baby rosa tomato jam

A must-have in your store cupboard. Great served with cheese, cold meats and tasty bread.

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PORCINI BUTTER

You can put a slice of this compound butter on so many things for a savoury umami kick, such as hot toast and poached eggs, omelettes, beef fillet and mash.

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LEMON BEURRE BLANC

A rich butter-based sauce typically served over fish, roast chicken or veggies.

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Beurre mainé

Beurre manié (pronounced “man-yay”), or “kneaded butter” in French, is an uncooked “dough” consisting of equal parts soft butter and flour and is used to thicken sauces, stews, soups and gravies.

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HOMEMADE APPLE SAUCE

What is roast pork without a good apple sauce to accompany it?

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SEMI-DRIED TOMATOES IN OLIVE OIL

Don’t let your bountiful summer tomato harvest go to waste! This is a great way to preserve tomatoes and intensify their delicious flavours.

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Sauce Béarnaise

Béarnaise is a French sauce similar to hollandaise. It’s rich, silky and indulgent, a worthy accompaniment to succulent beef fillet or delicate fish.

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MINTED BREAD PESTO

This pesto is delicious spooned on top of lamb, fish or chicken! A tasty way to use up stale day-old ciabatta or country bread.

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Marinated feta

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Homemade fish stock

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ALLIOLI (AIOLI)

Allioli (meaning garlic and oil) is a mayonnaise-like sauce that accompanies Spanish BBQs, paellas and potato dishes like patatas bravas. Traditionally it contains only olive oil and garlic and is made in a mortar and pestle (with a lot of patience!). Luckily these days we can cheat a little and add an egg yolk (like...

Featured Recipe

Classic vinaigrette

An absolute necessity in any kitchen! A classic vinaigrette will keep refrigerated for 3-4 weeks, but please note that by adding fresh ingredients such as herbs, garlic or onion, you’re shortening the shelf-life. Try drizzling over hot, just boiled new potatoes – seriously yummy!