Makes enough for four 200g servings of beef strips in a stir-fry. Also goes well with steamed crab; par-boiled green vegetables. Salted black beans, available from all Asian food stores, are soft and chewy fermented soy beans having a pungent aroma and adding a distinct flavour to food. Note

These little berries are not only scrumptious on crêpes, but they also have a number of health benefits, including being full of antioxidants and antibacterial properties. Note

A vegetarian dish of eggplant timbales with roasted tomato sauce from Australian Women's Weekly.

Serve with lamb and beef. It also goes really well with beetroot. Note

A citrus-flavoured liqueur, such as Grand Marnier, can be substituted for the coconut liqueur, if you prefer. Note

If you’re serving this sauce with fish, replace the chicken stock with fish stock; for a vegetarian version, use vegetable stock. Velouté should be served as soon as it is made. Note

This apple and red capsicum chutney takes a little while to make but it's easy as pie and mostly a hands-off operation. Enjoy with cold meats and cheese.

This is a great little sauce, herby and creamy, pesto crème fraîche works as a dip, condiment or even as a simple pasta sauce.

Four cheeses! Need we say more? A beautiful balance of gorgonzola, pecorino, fontina and parmesan, this decadent sauce is easy to make and pairs perfectly with gnocchi or any kind of pasta.

This goes well with stir-fried asian greens, chicken, pork and beef. Note

Mixture can be shaped into logs, divide mixture in half, roll each half into 2cm (¾-inch) logs. Wrap in foil or grease proof paper, twisting ends to secure. Refrigerate logs for 2 hours or until firm. We used Grand Marnier but you can use your favourite orange or citrus- flavoured liqueur. Note

Combine smooth, creamy natural yoghurt with some seasoning and dill to create this lovely sauce. It is delicious with lamb.

Home made chutneys and relishes offer the kind of flavour and custom spicing that the mass producers can only dream of.

Walnut adds crunch and body to this yoghurt based mint and coriander chutney, it's delicious served on the side of a curry.

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.

For a milder version, replace goat’s cheese with ricotta cheese. Note

Nothing compares to the taste of fresh pesto, it turns a simple dish of pasta into a gourmet meal.

Mint raita, yoghurt recipe, brought to you by Australian Women's Weekly

For a lavish touch, add ¼ cup raisins and 1 tablespoon rum or brandy. Serve over ice- cream or baked apples. Note

A sweet, sour and spicy Vietnamese dipping sauce from Australian Women's Weekly.

Sauce will keep for up to 2 weeks in a covered container in the refrigerator. Note

Can be made a day ahead. Cover; refrigerate until required. Note

Make your own delicious home-made tomato ketchup from Australian Women's Weekly.

This zesty custard would go wonderfully with a steamed ginger pudding.

It’s much easier to check the consistency of the sauce after it has been blended and strained. If the sauce is too thin, return the sauce to the pan, bring it to the boil, then reduce the heat and simmer, uncovered, until reduced to about 2¼ cups. Note

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot. Note

Goes well with baked ham, roast game; baked brie or camembert. Note

A sweet, sour and delicious Asian-style sauce.

Been searching for the perfect sauce to complete your meal? Look no further; this thick and easy gravy is sure to become a favourite with its rich flavours.

Refrigerate after opening; jam will keep refrigerated for several months. Note

Bright and colourful hummus with big flavours.

Makes enough to accompany 500g of grilled or roasted mixed vegetables, also goes well with grilled chicken tenderloins,fish or beef skewers, roasted eggplant; stirred into a filling for fresh spring rolls. Stir ¼ cup hot water into sauce to thin it, if desired. Note

Serve with seafood or chicken. Note

This tart, citrus-based sauce is one of the mainstays of Japanese cuisine. It is usually made with a citrus fruit called yuzu, which is not easy to obtain outside Asia. It is a perfect accompaniment to char-grilled sliced beef, steamed fish, tofu and asian greens.

This is a simple Japanese dipping sauce recipe that is versatile and delicious.

This leek and saffron sauce goes beautifully with fish and also as an accompaniment to grilled chicken breasts; pan-fried pork cutlets and steamed greens, such as asparagus and broccoli.

Verjuice dressing strikes the perfect savoury note to lift this seared tuna on potatoes, eggs and vegetables out of the realm of the ordinary. A deconstructed salad nicoise that makes the perfect lunch to serve friends on the weekend.

Fierce and tangy, this chilli lemon marinade works beautifully with chicken, pork and firm white fish such as blue-eye.

An easy dish of turkey meatballs with simple tomato sauce for all ages to enjoy.

The flavour you get from just a few cupboard ingredients packs an enormous flavour. It is perfect for deep-fried spring rolls, rice paper rolls, or even drizzled over a perfectly cooked steak.

This herb sauce is divine served with grilled meats or as a sandwich spread.

Hot sauce is the perfect condiment to use if you want to add extra spice to your meal. Spoon a little hot sauce on enchiladas, tacos or even scrambled eggs.

This Greek-style marinade is great for flavouring all meats.

medium GI Note

Makes enough for four 200g servings of pan fried chicken breast. If sauce is too tart, add a little more honey. Also goes well with whole roast turkey, duck or chicken. Note

This marinade is absolutely delicious served with beef, lamb or pork. Hot potatoes can also be tossed through as a dressing.

Eggnog crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream during the Christmas season.

Makes enough for 1.5kg American-style pork spareribs. Ribs can be marinated in the sauce for three hours or overnight; use the marinade to baste ribs during cooking. Sauce also goes well with grilled pork cutlets or as a marinade for chicken wings. Note

Serve with salads that shouldn’t be overpowered by olive oil. Note

This smooth and buttery lemon sauce is so delicious spooned over grilled fish and served with a light salad.

Sticky, tasty honey and soy marinated chicken wings are a perennial favourite with young and old alike. Great for parties, after school and at the dinner table.

Spiced with cinnamon, star anise and red chilli, this homemade plum sauce is a revelation in terms of complexity and depth of flavours. Use as a dipping sauce to spice up braised Asian greens or serve alongside beautifully roasted meats.

Bread sauce is a classic English accompaniment to roast chicken or beef dishes.

A spicy salsa perfect as a dip or sauce for platters, share plates or tapas. This tomato chilli salsa is great served as a dip with fresh vegetables, as a condiment with steak or on a burger.

A saucy, spiced Cantonese vegetable mix designed to be served on top of poached or steamed snapper, grilled white fish fillets or poached chicken breasts.

A versatile and delicious creamy pasta sauce that makes a perfect easy mid-week dinner. You can use any pasta you like for this recipe, we chose penne because so much delicious sauce sticks to every piece.

A creamy pasta sauce that can turn a busy weeknight dinner into something special. You can add ham, mushroom and spinach to the pasta to give it more bulk.

A simple and versatile Italian tomato pasta sauce; including delicious traditional variations.

Deliciously fragrant and spicy, this Thai-style red curry paste is the perfect base for many savoury Asian dishes.

Smooth, sweet and glossy, here is a recipe for royal icing that you can use on your cakes, cupcakes and desserts.

Make your own finger-lickingly good satay sauce and serve with chicken, beef or seafood skewers. Fabulous served as finger food or with steamed rice and vegetables as a light meal.

This sauce can be frozen for 3 months. Note

This goes well with prawns, chicken and pork. Note

A simple and versatile Spanish-style roasted capsicum sauce.

If shrimp paste is unavailable, substitute 1 tablespoon fish sauce. Shrimp paste is available from Asian grocery stores or the Asian section of most supermarkets. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces Note

If you can’t find corella pears, use four beurre bosc pears instead. The same quantity of red wine can be used in place of the port; the end result may not be as sweet, so adjust sweetening accordingly. Pears can be reheated gently in the syrup, or served cold. You can sprinkle some fine strips […]

Goes well over hot potato salad, pan-fried fish fillets or grilled lamb cutlets. Note

We used black tea leaves, but you could also use a smoky tea such as lapsang souchong. It’s a good idea to do the smoking on the barbecue. Note

Raita translates as yogurt, and when seasoned with vegetables, fruits or spices, it makes a wonderful cooling accompaniment to fiery curries. Leaving raitas to stand 30 minutes before serving allows their flavours to blend more intensely. Note

Makes enough for six 210g servings of fried chicken drumettes. Note

Garlic wedges can be made a week ahead. Note

Fresh lychees can be substituted for canned ones if you like. You can use pineapple and pineapple juice instead of lychees for a different flavour. This sauce also goes well with fried tofu, grilled chicken breasts or steamed greens. Note

Makes enough for six 275g servings of panfried snapper fillets. If rouille separates, add about 1 tablespoon of boiling water to mixture and whisk until smooth. French for “rust”, rouille is so called because of its deep red colour. A capsicum and chilli flavoured sauce, it is often used to enhance seafood stews such as […]