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Chutney; needs to simmer then be left in the jar to mature for 2-3 weeks before eating

  • 2 onions chopped
  • 500g tomatoes , chopped
  • 500g courgettes , diced
  • 300ml white wine vinegar
  • 2 Granny Smith apples , peeled and diced
  • 250g brown sugar
  • 2 tsp mixed spice
  • 1 tbsp mustard seeds
  • thumb-sized piece root ginger , grated
  • 4 garlic clove , crushed
2.5/5 (64 Votes)

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All ingredients must be at the same temperature for the mayonnaise to work, so take the eggs out the fridge in adva...

  • 2 egg yolks
  • 500 ml of peanut oil
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 1 tsp of salt
  • 3 turns of the pepper mill
2.3/5 (65 Votes)

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Chop into florets and boil or steam your broccoli or cauliflower until tender

  • 2 heaped tablespoons butter
  • 2 heaped tablespoons plain flour
  • 500ml milk
  • Salt and pepper to season or half a chicken / vegetable stock cube (I think the stock cube season it perfectly!)
  • 100-200g grate cheese ( I used 120g of extra mature cheddar. You can add as much or as little cheese as you like. The more mature the less you’ll need to flavour the sauce!)
  • Half a head of cauliflower (approx two handfuls of cauliflower florets)
  • A quarter of a head of broccoli (approx one handful of broccoli florets)
  • 100g of pasta per adult, 20-50g of pasta per child.
2.1/5 (50 Votes)

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Heat 2 tsps oil in pan, add shallots, cook on medium heat 5-7 mins until beginning to soften, stirring occasionally

  • 3 tsp olive oil
  • 8 shallots, sliced
  • 1 tbsp light soft brown sugar
  • 3 tbsp balsamic vinegar
  • 150 ml red wine
  • 100 ml beef stock
  • 2 rump steaks, each 175 g
  • 2 tsp peppercorns, crushed
2.5/5 (4 Votes)

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Place pasta, tomatoes, onion, garlic, and basil into large pot

  • 90 g pasta
  • 0.25 can chopped tomatoes
  • 0.25 onion, thinly sliced
  • 1 garlic clove, chopped
  • 0.25 tsp chilli flakes
  • 0.5 tsp oregano
  • bunch basil, chopped
  • 140 ml veg stock
  • 0.5 tbsp XV olive oil
  • Parmesan to serve
2.3/5 (86 Votes)

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Easy nice tasty, naughty treat

  • 1 large shallot, chopped
  • 150g small cherry tomatoes, halved, or 3 medium tomatoes, deseeded and chopped
  • 3 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp grain mustard, optional
  • ½ lemon, juice only
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • small handful tarragon leaves, finely chopped
2.1/5 (75 Votes)

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Lovely tasty zingy Starter

  • 500g small Atlantic prawns with shells on
  • 200 ml vegetable oil
  • 4 little gem lettuces
  • 2 ripe but firm hass avocados
  • 1 teasp. chilli powder
  • 4 small crevettes
  • Cocktail sauce
  • 2 egg yolks
  • 1 teasp. Dijon mustard
  • 1 tablsp. lemon juice
  • 2 tablsp. tomato ketchup
  • 1 tablsp. tomato purée
  • 1 teasp. brandy
  • 2 teasps. chilli sauce
0/5 (0 Votes)

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Supposed to be a side dish but can be used as a starter or light dinner instead

  • 4 pak choi, rinsed and cut in quarters
  • oil
  • 2 garlic cloves, crushed
  • 2 tbsps oyster sauce
  • 2 tsps sesame seeds
0/5 (0 Votes)

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Quantities can vary, depending on taste

  • small red onion
  • 2 medium/large tomatoes
  • quarter of a cucumber
  • half a red pepper (keep Esther happy by letting her munch on the other half!)
  • medium avocado (peeled)
  • juice of half a lemon (1-2 tbsp)
  • 2tbsp flat leaf parsley
  • garlic oil (alternatively use olive oil)
  • seasoning
0/5 (0 Votes)

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Stir ingredients together

  • 235 ml cocoa powder
  • 350 ml sugar
  • 0.25 ml salt
  • 350 ml water
  • 5 ml vanilla extract
0/5 (0 Votes)

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Chocolate sauce Courgette Chutney