What’s a handy home-made sauce you can keep in the fridge?

Answer 1

Mint Sauce

Answer 2

Chocolate Sauce

Answer 3

a home made arrabiata sauce. you can use this with all sorts, pasta, chicken, vegetables etc. Basically its a tomato based sauce and you can add your own touch as to what your preferences are. Personally, I dice onions finely and fry with 2 cloves garlic. Add passata (seived tomatoes), fresh or dried basil, oregano (optional), coriander, diced courgettes and sliced mushrooms. Let bubble away until courgettes are soft, takes about 5 mins on a medium heat. Yum yum with all kinds of dishes and keeps in the fridge for about 4 days.

Answer 4

>MANGO CHUTNEY
6 firm half-ripe mangoes, peeled and thinly sliced
1 cup cider vinegar
1 cup packed light brown sugar
2 tablespoons minced garlic
1 2-inch fresh ginger, peeled and thinly sliced
1 tablespoon pepper salt and freshly ground pepper
In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated

>MINT CHUTNEY
1 bunch fresh mint leaves
1 med. onion
2 green hot peppers (optional)
1/2 tsp. salt
1 tsp. sugar
Wash mint leaves thoroughly. Grind all ingredients in food processor. keep refrigerated.

>ZESTY LEMON DIPPING SAUCE
1/4 cup olive oil
1/4 cup butter
1 lemon
3-4 cloves garlic, peeled
1/4 teaspoon each basil and oregano
2 tablespoons fresh Italian parsley
cracked black pepper, to taste
pinch of paprika
Microwave olive oil for 30 seconds, or just until hot. Add butter, paprika and herbs.
Into a blender bowl, scrape the zest of the lemon using a zester, vegetable peeler, or grater. The zest is the yellow skin on the lemon - avoid getting any of the white portion because it's bitter. The lemon flavor and oil is all contained in the yellow portion.
Squeeze the lemon juice into the blender container, removing any seeds. Add garlic and process. Allow garlic to sit in lemon juice for 2-3 minutes; this takes the "raw" edge off the garlic.
Add hot oil and butter mixture, process another 10 seconds.

Answer 5

A basic tomato sauce which can then be used with any type of pasta. Just add bacon, sausage, prawns etc to give a little more flavour and substance.

Quick and easy when you get in from work.

Answer 6

Tartar sauce (mayo, mustard, diced sweet pickles and a little bit of honey -- add diced egg just before serving).

Home-made marmalade which is very good in both sweet things and savoury things.

Chocolate syrup (as mentioned). I follow the recipe for hot cocoa on the Hershey's tin, but I leave out the milk.

Just be sure to store the home-made sauces in a sterilized jar -- without preservatives, they are more likely to spoil than commercial ones.

Answer 7

This goes against everything I believe in.All my recepies are cooked fresh from scratch and I certainly would never use sauce from a jar.It has god knows what added to it and is never as good as the real thing ( assuming you can cook). About the only thing I can think I have made is Chutney and Curry paste.

Answer 8

mayonnaise... Start beatting(you can use a blender, food processor, or electric beaters)1 egg yolk, 1 tsp mustard powder,1 fluid oz water, 1 fluid oz white wine vinegar, slowly drizzle in 38 fluid oz of canola oil, add lemon juice salt and pepper to taste. This is the base for alot of dressings, make it yourself and you will learn it doesn't smell eggy, and even people who don't like mayonnaise usually open up a little more if it is made fresh! Plus it's actually super easy!

Answer 9

Raspberry sauce

Answer 10

Salsa