Sauces

Sauces, dressings and condiments, from the classic French mother sauces onwards.

• Apple sauceA soft purée of cooked apples, usually lightly sweetened, served with roast pork in Britain and used as a side, snack or baking ingredient elsewhere.
• Dijon vinaigretteA classic French dressing of oil and vinegar emulsified with Dijon mustard, seasoned with salt and pepper and sometimes shallot or herbs.
• Gooseberry sauceA sharp, fruity sauce of gooseberries cooked with a little sugar and butter, classically served with mackerel and also with pork, duck and goose.
• Honey mustardA sweet and tangy blend of honey and mustard, used as a dip, dressing, sandwich spread and glaze for meat and vegetables.
• JusA thin, unthickened sauce made from the natural juices of roasted meat, usually enriched with stock or wine and reduced to concentrate its flavour.
• Red wine reductionA concentrated sauce or base made by boiling red wine, often with shallots, herbs and stock, until it reduces to a rich, syrupy glaze.
• Teriyaki sauceA sweet, glossy Japanese sauce of soy sauce, mirin, sake and sugar, simmered until syrupy and used to glaze grilled or pan-fried food.