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Apple Sauce

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Our favourite recipes for Sauces, Dressings and Chutneys.


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Tomato Sauce

Olive oil
4 cloves of garlic, peeled and finely sliced
A bunch of fresh basil, leaves picked and torn
3 x 400g tins of good-quality, whole plum tomatoes, or 1200 g fresh tomatoes
Sea salt and freshly ground black pepper

Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil.
Add the garlic.
Shake the pan around a bit.
Once the garlic begins to colour lightly, add the basil and the tomatoes.
Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season the sauce with salt and pepper.
As soon as it comes to the boil, remove the pan from the heat.
Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan.
Bring to the boil.
Then turn the heat down and simmer for 5 minutes to concentrate the flavours.
It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.


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Peanut Satay Sauce

5 tbsp peanut butter
5 tbsp milk (plus an extra tsp, if required)
5 tbsp soy sauce
1 tsp lemon juice
1 tsp granulated sugar

Combine the peanut butter and milk.
Whisk until a smooth consistency is formed.
Add the soy sauce.
Stir well (if the sauce is too thick, add an extra teaspoon of milk)
Add the lemon juice and sugar.
Stir well to combine thoroughly.
Cover the bowl containing the sauce, and allow it to sit for 30-45 minutes before using.


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Cheese Sauce

20g butter or margarine
20g flour
300ml milk
50g grated cheese

Place the milk, butter (or margarine) and flour into a saucepan.
Gradually bring to a simmer, stirring frequently to create a smooth paste and prevent lumps.
Add the grated cheese, and stir until the cheese has melted.


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½ a clove of garlic, chopped
Sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
A handful of pine nuts, very lightly toasted
A good handful of freshly grated cheese
Extra virgin olive oil
Optional: a small squeeze of lemon juice

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like.
Add the pine nuts to the mixture and pound again.
Turn out into a bowl and add half the cheese.
Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
Season to taste.
Then add most of the remaining cheese.
Pour in some more oil and taste again.
Keep adding a bit more cheese or oil until you are happy with the taste and consistency.
You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.


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Apple Sauce

3 large apples
1 cup water
1 tsp allspice

Wash, peel, core and slice the apples into small bits.
Put all ingredients in to a saucepan.
Boil until soft.
Cook until it thickens, constantly stirring to prevent scorching.
Pour into jars and seal.


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Plum And Ginger Sauce

200grams red plums
1 oz caster sugar
Half a heaped tsp grated fresh ginger
1 tbsp balsamic vinegar
75ml water
Salt and pepper to season

Remove the stones from the plums.
Place the fruit in a saucepan together with the sugar, ginger, balsamic vinegar and water.
Simmer for 20 minutes until the sauce is thick and syrupy.
Season with salt and pepper.
Keep warm until you wish to serve.


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Sweet And Sour Sauce

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Mix the vinegar, brown sugar, ketchup, and soy sauce together.
Bring to a boil in a small pot.
Mix together the cornstarch and water.
Add to the other ingredients and stir to thicken.

Notes: If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.


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Hoisin Sauce

4 tablespoons soy sauce
1 tablespoon peanut butter or 1 tablespoon black bean paste
1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder or 1 clove garlic
2 teaspoons sesame oil
20 drops Chinese hot sauce or half a red pepper
1/8 teaspoon black pepper

If using a garlic clove and/or red pepper, crush with a morter and pestle until a paste forms.
Mix all ingredients together (this may take some time to achieve).


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English Mint Sauce

1/2 cup fresh mint leaves
1 cup malt vinegar
2 tbsps white sugar

Rinse leaves.
Remove from the stem and finely chop.
Bring vinegar to a simmer in a small saucepan.
Add sugar and chopped leaves.
Simmer for about 20 minutes to infuse.


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Pumpkin Sage Sauce



1 large onion, diced

2 tablespoons of butter

Salt and pepper, to taste

A large handful of sage

3 tablespoons of flour

2 cups of milk

Grated nutmeg, to taste

1 cup of pumpkin puree



Sauté' the onion with the butter.

Add some cracked black pepper and sea salt.

Stir in the sage.

Sprinkle with the flour, and stir for a couple of minutes.

Then add the milk.

Add the grated nutmeg.

Once you see the sauce thickening, stir in the pumpkin puree.

When well combined, remove from the heat.


Serving suggestions: serve with pasta and cheese.




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Basic White Sauce

450ml Milk
1-2oz Butter
1oz Plain Flour
Salt and Pepper

Mix the flour with 1 oz of melted butter in a saucepan.
Cook gently for 1 minute.
Gradually add the milk a little at a time, whilst whisking, to produce a smooth sauce.
Cover and simmer for 15-20 minutes, stirring from time to time, to cook the flour thoroughly.
Season well and whisk to produce a smooth and velvety sauce.
Add a few knobs of butter if you wish to give a silky texture.

Note: This sauce can be used as a base for a wide number of other sauces, by adding other ingredients such as herbs or other flavouring.


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Spiced Apple And Plum Chutney

250 g Apple Rings, Dried, chopped
600 ml Water
1 small Onion, All Types, chopped
190 g Plums (without stone), pitted and roughly chopped
25 g Sultanas
1 teaspoon Salt
150 ml Vinegar, All Types
90 g Sugar, Caster
3 individual Cloves, Whole or Ground
1 teaspoon Cinnamon

Put the apple slices into a large saucepan and cover with the just-boiled water.
Bring to the boil.
Reduce the heat and simmer gently for about 30 minutes until the liquid has almost evaporated.
Add the onion, plums, sultanas, salt, vinegar, sugar, cloves and cinnamon.
Simmer gently, stirring until the sugar has dissolved.
Cook gently, without a lid, until the chutney is thick and pulpy - about 1hour 15 minutes, stirring often.
Pot the chutney in warm sterilised jars and seal whilst hot.

Remember that the chutney will only thicken a little more as it cools, so it should be the right consistency before you pot it.


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Honey Cream Cheese

4 oz cream cheese
2 tbsps honey

Combine the honey and cream cheese.
Serve as a dip, as a dressing, or on bread or toast.


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Garlic Cheese Dressing

Quarter of a cup of vinegar
Quarter of a cup of water
1 tsp basil
1 tsp garlic
2 tbsps grated cheese
2 tbsps vegetable oil

Combine all ingredients in a jug or bowl.
Mix well.
Serve with your favourite salad.


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Orange Honey Dressing

3 tbsps orange juice
3 tbsps vinegar
3 tbsps honey
3 tbsps vegetable oil
1 tsp salt

Combine all ingredients in a jug or bowl.
Mix well.
Serve with your favourite salad.


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Honey & Cinnamon Glaze

1/4 tsp ground cinnamon
1/2 cup apple juice
2 tbs honey
2 tsp margarine or butter

Stir together cinnamon and apple juice.
Add honey and margarine.
Microwave for 1 minute.
Cook approx 1 minute longer (until sauce boils and thickens).


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Maple-Mustard Vinaigrette




1/2 cup vinegar

2 Tbsp maple syrup

1 Tbsp mustard




Combine all ingredients in a bowl or jar.

Whisk or shake well to combine thoroughly.


Note: You can store the vinaigrette for up to a week in the fridge.


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Runner Bean Chutney




2 lbs runner beans [sliced]

4-5 onions [medium-large]

1 ½ lbs of Demerara sugar

1 ½ tablespoons of turmeric

1 ½ tablespoons of mustard powder

1 ½ tablespoons of cornflour

1 ½ pints of vinegar




Peel and slice beans.

Peel and cut onions up small.

Boil beans and onions together with enough water to cover them until tender.

Strain and drain well.

Then cut them up very small, or put them through a mincer.

Add sugar and 1 ¼ pints of the vinegar and boil for 15 minutes.


While the bean mixture is boiling:

Mix the turmeric, mustard, and cornflour with the other ¼ pint of vinegar in a basin.


When the bean mixture has boiled for the 15 minutes, add the turmeric mixture to it.

Then boil for a further 15 minutes.

Allow to cool a little, not too much.

Then while still hot, put into hot jars.


Put some grease-proof paper over the top of the jar.

Then screw on the screw-top tight.

If it does not have a screw top, tie some more grease-proof paper over the top.


Tip 1: If you want a sweeter chutney add another ½ lb of sugar, and less vinegar.


Tip 2: Carrot Chutney can be made with the same recipe, except add carrots instead of runner beans.


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Oriental Dressing




60ml/4 tbsp of rice vinegar OR 2 tbsp each of cider vinegar and water

1 tbsp soya sauce

1-2 tbsp sweet chilli sauce, or agave syrup, or honey

2 tbsp fresh ginger, grated OR 2 tbsp pickled ginger, chopped

4 tbsp sesame oil, or other oil (such as olive oil)




Blend or whisk everything until smooth.

Pour into a jar with lid.

Store in fridge and shake before use.


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Ginger-Avocado Sauce




1 1-inch piece fresh ginger, peeled and sliced into coins

1 avocado

1 tablespoon lemon juice

Half a tablespoon cold-pressed olive oil

1 teaspoon raw honey

1 teaspoon grated lemon zest

A pinch of sea salt




Place ginger in food processor, and pulse to mince.

Add remaining ingredients, and blend until smooth.

Blend in up to half a cup of water to thin to desired consistency.

Store in refrigerator.



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