The topic for discussion on ABC Sydney Evenings this week – sauces, which of course can make or break a dish.

Here I am providing recipes, easy ones that are sure to please. There are five savoury, and three sweet:

Savoury

Hasty tasty gravy

Red wine Jus

Tomato sauce (e.g. for pasta)

Basic cheese sauce – roux style or easy cheesy

Mint sauce

Sweet:

Caramel sauce

Berry sauce (coulis)

Chocolate sauce (ganache)

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Hasty Tasty Gravy

I often make this ahead of time and just reheat to use. For extra flavour, pour onto the pan drippings after your roast has finished cooking.

1½ cups chicken, beef or vegetable stock

2 teaspoons tomato sauce (i.e. ketchup style)

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

½ teaspoon brown sugar or red currant or quince jelly or similar (even jam is ok)

½ teaspoon sweet chilli sauce (optional)

3 teaspoons cornflour mixed to a paste with a little cold water

Method

Mix together the stock, tomato sauce, soy sauce and brown sugar or jelly (plus sweet chilli sauce if using) and bring to the boil.

Whisk in some or all of the cornflour paste until the gravy has reached the desired consistency.

Add salt and pepper to taste.

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Red Wine Jus

1 tablespoon olive oil

20g butter

1 large onion, diced

2 cloves garlic, crushed

½ teaspoon tomato paste

¾ cup dry red wine

1 cup stock

1 teaspoons Worcestershire sauce

1 teaspoons vinegar

½ teaspoon sugar or quince jelly or similar

Method

Heat the oil and butter together over medium heat.

Sauté the onion until soft and slightly caramelised, then add the garlic and sauté 1 minute more.

Add the tomato paste and cook for a few seconds, then add the red wine. Bring to the boil, stirring, then cook until the mixture has reduced by half.

Add the stock, Worcestershire sauce, vinegar and brown sugar or quince jelly. Bring to the boil and coom over medium heat until reduced by one third to one half, depending on your preference. Strain through a sieve and reheat to use.

Tomato Sauce (e.g. For Pasta)

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, crushed

2 tablespoons tomato paste

2 teaspoons dried oregano (or 1 tablespoon fresh) – or other Italian herb

1 tablespoon dry red or white wine

½ teaspoon sugar

400g tin diced tomatoes

½ cup stock

Method

Heat the oil in a saucepan or frying pan and sauté the onion until it is soft. Add the garlic and sauté 1 minute more.

Add the tomato paste and cook for 2 minutes, stirring.

Add the herbs, wine, sugar, tomatoes and stock. Bring to the boil, stirring then reduce heat and simmer until the desired consistency is reached.

Basic cheese sauce – roux style

A rich cheese sauce. Omit the onion if you like, the cheese also if you just want a plain white sauce. personally I always use the cheese for the creaminess it adds to the sauce.

For mustard sauce, add Dijon mustard to taste, or for parsley sauce, abut 1 tablespoon or tow of chopped parsley.

For creamy curry sauce, add 1 or two teaspoons curry powder, sautéed at end of onions’ cooking time. (Very nice with seafood, especially crayfish or scallops)

90g butter

1 onion, finely diced

5 level tablespoons plain flour

3 cups milk

½ to 1 teaspoon salt

½ to 1 cup grated cheese

Method

Melt the butter and sauté the onion until soft. Add the flour and cook one minute longer, stirring.

Gradually add the milk, stirring constantly.

Bring to the boil, still stirring, then reduce heat and cook 3 minutes until thickened.

Add salt to taste and then cheese, stirring until melted.

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Here’s another version, smaller quantity but double or triple of you like

Easy Cheesy Sauce

250ml milk

¼ teaspoon salt

2 teaspoons cornflour

A little extra milk to mix with the cornflour

½ cup grated cheese

Method

Mix the cornflour with a little milk (that is, the extra milk).

Bring the milk and salt to the boil.

Thicken with the cornflour paste, stirring constantly.

Add the grated cheese and mix well.

Mint Sauce

Ideal for serving with roast lamb.

I have been making this for decades, have never come across one better. It is quickly made and keeps well in the fridge for at least a week or two.

2 large tablespoons finely chopped mint leaves

1 scant tablespoon sugar

2 tablespoons boiling water

3 tablespoons vinegar (I use cider vinegar)

Salt to taste

White pepper to taste

Method

Place the mint leaves and sugar in a bowl and add the boiling water, stir well to combine.

Add the vinegar and salt and white pepper to taste.

SWEET SAUCES

Caramel sauce

1 cup brown sugar

150 ml cream

1 teaspoon vanilla

2 tablespoons butter

Method

Combine sugar, cream, vanilla and butter in a saucepan. Bring to the boil. Simmer for 5 minutes.

Berry coulis

500g berries (for example raspberries, blackberries, strawberries, blueberries)

125g sugar (or to taste)

3 teaspoons lemon juice lemon juice

Method

Place the berries, sugar and lemon juice in a saucepan.

Bring slowly to the boil, stirring, and then reduce heat and simmer for 5 minutes.

Strain through a sieve and cool.

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Chocolate Sauce (Ganache)

This can be served warm as a liquid, or cooled and whipped for cake decoration. It also makes a lovely glaze for a cake. The recipe can, of course, be doubled, to tripled or more. If you add a small knob of butter at the end, maybe a teaspoonful for this size batch, the sauce will have a lovely gloss.

250g dark chocolate, broken into small pieces

250ml cream

Method

Bring the cream to the boil.

Remove from heat and add the chocolate. Stir until melted.

Refrigerate any leftovers.