Homemade sauces 3 ways
Making your favourite sauces from scratch is not only budget friendly, but delicious and easy as well! Try our three favourite recipes below and see if you’ll become a store-bought to homemade convert.
Ingredients
Method
Ingredients
Garlic aioli (makes 2 cups)
- 2 large cloves garlic, roughly chopped
- Juice of 1 lemon
- 2 egg yolks
- ¾ cup rice bran oil
- ¼ cup extra virgin olive or avocado oil
- 2 tsp wholegrain mustard
- 1 tsp salt
Tomato sauce (makes 3 cups)
- 2 x 400g tins whole tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp extra virgin olive oil
- 1 Tbsp onion powder
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- 1 tsp mixed spice
Tzatziki (makes 1 ½ cups)
- ½ telegraph cucumber
- ¾ cup Greek yoghurt
- 1 garlic clove, minced
- Zest and juice of ½ lemon
- 2 Tbsp chopped fresh mint leaves
Method
Garlic aioli
- In a small bowl or jug, mix together the garlic and half of the lemon juice. Leave to sit for 5 minutes, then place into a blender along with the egg yolks. Blend for a few seconds until smooth.
- With the blender running on low, slowly stream the rice bran oil into the egg mixture, then repeat with the olive oil. Once the mixture is thick and creamy, add the mustard, remaining lemon juice and salt, then blend for a final few seconds to combine.
- Store in a jar or an airtight container in the fridge for up to 5 days.
Tomato sauce
- In a blender or food processor, combine all the ingredients and process until smooth.
- Transfer to a saucepan, and place over a low to medium heat. Cook while stirring occasionally for 20-25 minutes, or until the sauce has thickened.
- Season to taste with salt and pepper, then transfer to a jar or airtight container and store in the fridge for up to 10 days.
Tzatziki
- Grate the cucumber, and place into the centre of a clean tea towel or cheese cloth. Ring tightly over a bowl or sink to remove any excess liquid.
- Make the tzatziki by combining the yoghurt, minced garlic clove, lemon zest and juice, cucumber, and chopped mint.
- Season to taste with salt and pepper, then store in a jar or airtight container in the fridge for up to 3 days.