Is there really any dish that couldn’t benefit with a little sauce on top? We guess not. So make magic in the kitchen and ace your sauce game by stocking up on these easy-to-make, versatile sauces!
1. Spicy Lemon Coconut Sauce
Don’t be deceived by the plain looks of this creamy sauce. This tangy coconut sauce has the power to make literally any dish taste better.
Here’s how to make it:
(i) 1 peeled clove garlic
(ii) Deseeded and chop 1 medium jalapeno (or serrano) chile or 3-4 green chillies
(iii) Salt according to taste
(iv) 1 tablespoon canola oil
(v) A cup of finely chopped scallions or spring onions or regular onions
(v) 1/2 cup finely chopped cilantro or parsley or coriander
(vi) 14-ounce (400 ml) coconut milk (full fat)
(vi) 3 tablespoons freshly squeezed lemon juice (or more according to taste)
1. Make a paste of garlic and chilies either in a mortar and pestle, or a food processor. Add the oil and the onions to it and then blend them all together. Finally add the chopped cilantro (or parsley or coriander, depending on availability) mixing everything together.
2. Add the oil and the onions to it and then blend them all together. Finally add the chopped cilantro (or parsley or coriander, depending on availability) mixing everything together.
3. Finally add the chopped cilantro (or parsley or coriander, depending on availability) mixing everything together.
4. Now transfer this mixture to another container followed by the addition of coconut milk and then lemon juice to it.
5. Stir everything together for uniform consistency. You can store this sauce in the refrigerator for up to a week.
Recipe courtesy: 101cookbooks
2. Tomato Sauce
The evergreen all-season tomato sauce will never go out of taste or style. Here’s a simple recipe to make it at home.
Ingredients (for 1-1.5 liter tomato sauce)
(i) Fresh ripe red tomatoes: 5 Kgs
(i) Yellow mustard seeds: 1 tbsp
(iii) Black peppercorns: 1 tsp
(IV) Celery seed: 1 tsp
(v) Mace or nutmeg: 1 tsp
(vi) Minced fresh ginger: 1 tbsp
(vi) 1 head of garlic, peeled, and bruised
(vi) Salt: 1 tsp (or according to taste)
(vii) Cayenne pepper/Red chilli powder/Chilli Flakes/Red pepper or Tabasco sauce: according to taste
(viii) 1 tbsp freshly grated horseradish root, or a good dollop of bottled horseradish
(ix) Light brown sugar: 35g
(x)Cider vinegar or lemon juice: ½ cup
- Wash the tomatoes and blanch them in hot water for 10 seconds. Then remove their skins and deseed them.
- Take a large saucepan add all the ingredients in it. Put it over a high heat to reduce the water content as quickly as possible. Keep stirring to prevent the garlic from burning.
- As the water evaporates, the sauce will start spitting through what appears to be holes. Keep stirring as much as possible at this stage to maintain the consistency.
- Finally, blend the sauce using a blender and then pass it through a fine sieve. Taste, and adjust with seasoning and sugar accordingly.
- Now you can pour the sauce into sterilised bottles or containers and store in the refrigerator for up to 6 months.
Recipe courtesy: Luke Robinson, Bonniegull.com
Considered as the mother of sauces in French cuisine, the Bechamel sauce makes a large variety of dishes taste better across several cuisines. It also acts as a base for many other sauces and the best thing is that it is super-easy to make.
(i) Milk: 15fl oz or 425 ml (ii) A few coriander leaves or Parsley stalks (iii) Whole Black peppercorns: at least 10 (iv) Bay leaf: 1 (v) Nutmeg or mace powder: one pinch (vi)Sliced onion: 1 slice onion 1/4 inch (5 mm) thick (vii) Butter: 1½oz or 40g (viii) Plain flour: ¾oz or 20g (ix)Salt according to taste (x) Freshly milled black pepper
- Take the milk in a saucepan and add the coriander/parsley, nutmeg/mace (if using), bay leaf, onion, and peppercorns. Place this saucepan over a low heat and let it slowly come to the simmering point (~5 minutes). Then turn off the heat and strain the milk into a separate container, discarding the flavourings.
- Now melt the butter gently. Don’t let it overheat or turn brown as it will affect the flavor and color of the sauce. Once the butter has melted, add the flour and switch to medium heat. Now use a wooden spoon to stir this mixture vigorously until you get a smooth, glossy consistency.
- Add the infused milk to this paste slowly – start by adding about 1fl oz or 25ml followed by stirring continuously. Then, when this milk is incorporated, add a little more and continue to stir till it incorporates completely and before you add the next amount of milk. Keep stirring as till you get a smooth consistency.
- Finally turn down the heat to the lowest setting and let the sauce cook for another 5 minutes, whisking from time to time. Meanwhile, you can also add salt and freshly milled black pepper to the sauce.
- You can pour this warm sauce over dishes or store it away in a fridge after covering it with a clingfilm to prevent a skin from forming.
Recipe courtesy: BBC Food
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