How To Make Delicious Homemade Sauces
SALSA VERDE: Adam Byatt, Trinity
A good salsa verde uses lots of green herbs, dijon mustard for sharpness, shallots and green chilli, all brought down with good-quality olive oil and lemon juice for balance. You can add an anchovy or two for a savoury note and wild garlic between April and May, which is both vibrant and pungent. These ingredients can all be blended together to accompany meats, chicken and fish – and taste especially great with a BBQ.
TOMATO SAUCE: Simone Remoli, Pasta Remoli
This is a classic Italian tomato sauce that’s so easy to make. Whip it up in bulk and freeze it, so you always have some on standby. Then, serve it simply with some spaghetti and a grating of pecorino cheese, but the beauty of this recipe is that it’s also a base for so many other sauces – such as arrabbiata, bolognese or pork ragu.
MEXICAN SALSA: Niki Webster, Rebel Recipes
There’s just something about a really good salsa. Nothing else quite delivers in the same way – it’s fresh, refreshing, vibrant and lightly spiced. It immediately brings any meal to life, be it tortillas and dips or roasted vegetables.
BURGER SAUCE: Andy Waugh, Mac and Wild & Sixes Cricket Club
This sauce is so nostalgic – it reminds of a trip to Inverness to get a cheeky burger. But it also goes well with langoustines, steak sandwiches… I have an awesome hot dog dish that uses this sauce, too.
MAYONNAISE: Stefano Camplone, Barge East
Everyone should make mayo with lovage. It’s a fantastic ingredient – it has an incredible taste of parsley, anise and celery combined. The colour seems luminous due the bright green that comes from the oil. It’s currently on our reopening menu with some delicious leeks and pork crackling.
RAITA: Peter Joseph, Kahani
Raita is a yoghurt-based dip made with raw or cooked vegetables such as cucumber, mint, onion, carrot and pineapple, but you can also use ginger and garlic paste, green chillies to enrich the flavours, and cumin and black mustard are commonly used to temper the raita. Varieties vary from region to region as per seasonal availability in south Asian countries like India, Bangladesh, Pakistan and Sri Lanka. Serve it with biryanis and kebabs, and it goes well with spicy Indian dishes, too.
PESTO: Wesley Smalley, Seasonality
We like to substitute pumpkin seeds in place of pine nuts to give a fresh, nut-free pesto option, but toasted sunflower seeds are also a great choice.
BBQ SAUCE: Tom Aikens, Muse
HOLLANDAISE SAUCE: Gareth Stevenson, Palé Hall
I like to serve hollandaise with some beautiful fresh asparagus, salt, a touch of sugar and butter, a couple of poached eggs and some really good dry-cured smoked bacon.
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