My favourite versatile sauces
Sometimes a good sauce is all is takes to transform a dish. The 4 sauces/sides below have been staples in my kitchen for years and have been elevating countless different dishes.
One of my absolute favourites. It really is super easy to make and it’s now become a must have ingredient in my fridge as it lends itself to putting on everything from fried eggs, cheese on toast, roasted veg, steamed fish...anything which is a bit dull and could do with a kick.
That light bitter note from cooking the caramel to a dark amber colour adds as the French say a "je ne sais quoi", a little sophisticated something to the caramel. A sprinkle of sea salt and you immediately elevate a monotone sweet caramel to something that will transform anything from a pot of plain yoghurt, vanilla ice cream or a plain cake.
This can be a side salad, dip, or sauce - it's still equally fantastic for elevating dishes. Traditionally made with cucumber I've switched it for zucchini. Zucchinis are by nature a little less watery which means you have less juice to squeeze out. The longer you drain the yoghurt, the creamier the consistency which I think is key to a good tzatziki.
This recipe is like a 2 in 1. Only add one tin of water (400ml) and you end up with a creamy pasta sauce instead of the miso butter soup. If you like things spicy, you could stir in a generous tablespoon of Thai red curry paste.
