By Foodism Team
Whether it is a simple roast, chips, nachos or a sandwich, a good homemade sauce recipe can make a large difference for one’s palate. Sauces bring a dish together, they bind them and compliment other flavours of a particular dish. But many times, sauces bought from stores can be underwhelming, artificial and not up to the mark. Hence, making your sauce at home is one of the best things a cook can do!
Here we have a few homemade sauce recipes that you will enjoy!
1- Mint Sauce Recipe
Follow this amazing mint sauce recipe!
- 1 large bunch of fresh mint - (about 30g/1oz or a packed cup or leaves)
- 1 cup (240ml) boiling water
- 2 tsp sugar - (caster/superfine is best)
- 2 tbsp malt vinegar
- 1 pinch of salt
Finely chop the mint leaves, discarding the stalks.
Place in a bowl and cover with boiling water. Leave to steep for a few minutes, then drain over a sieve.
Give the leaves a rinse with cold water whilst still in the sieve (to stop the cooking process) and place in a small serving bowl with the sugar, vinegar and salt.
Stir together and leave for 20-30 minutes – to allow the flavour to develop. Then serve.
2- Mojo Sauce Recipe
This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat. Here is a super easy mojo sauce recipe!
- Juice of 1 orange
- Juice of 2 limes
- 1serrano chile or jalapeño, stem removed, split lengthwise
- 1 garlic clove
- ½ cup cilantro springs
- ⅓ cup olive oil
- 2 tsp. sugar
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Blend orange juice, lime juice, chile, garlic, cilantro, oil, sugar, and salt in a blender until mostly smooth but still specked with herbs. Transfer sauce to a small bowl.
Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
3- Quick Peanut Sauce
- 2 tablespoon Earth Balance Creamy Peanut Butter
- 1 tablespoon Ching's Dark Soy Sauce or Tamari
- 1 tablespoon Vegetarian Hoison Sauce
- 1 teaspoon rice vinegar
- 2 tbsp. warm water
- Chicory logo
Add all the above ingredients in a bowl and mix thoroughly until completely blended.
You could add warm water or coconut milk to thin it down.
Garnish it with crushed peanuts if you like.
4- Peruvian Green Sauce
Peruvian green sauce, or aji Verde, is a creamy, fresh, and spicy addition to just about any meal. It’s great with Peruvian chicken, over rice, with empanadas, or just about any meal you can think of.
- 2 jalapenos seeded
- 1 cup cilantro leaves
- 2 cloves garlic
- 1 green onion
- 1 tablespoon aji amarillo paste
- 2 teaspoons lime juice fresh
- 1 tablespoon lime zest of 1 lime
- 2/3 cup mayonnaise
- salt and pepper to taste
- 1 tablespoon shredded parmesan cheese
Combine all ingredients in a food processor or blender until smooth. Aji verde will last up to one week in the refrigerator.
5- Hot Garlic Sauce
- 2 Tbsp Oil
- 1/2 cup Onions, finely chopped
- 3 tbsp Garlic, finely chopped
- 3 Whole Red Peppers
- 2 tbsp Cornflour
- 1/2 cup WaterWater+Cornflour
- 1/2 tsp Salt
- 1/2 cup Vinegar
- 1 tsp Soya Sauce
- 1 tbsp Sugar
Grind onions, garlic & red pepper together.
Mix together, the cornflour, water, vinegar, soya sauce and sugar, and keep aside.
Heat oil in a wok and add the onion mixture, stir over high heat till fat separates.
Add the cornflour mixture and stir over low heat till cooked (becomes translucent and a little darker).
Store and serve whenever required.
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