Skip to Content

Opening Hours

Today8.00am - 7.00pm
Thursday8.00am - 7.00pm
Friday8.00am - 7.00pm
Saturday8.00am - 7.00pm
Sunday8.00am - 7.00pm
Monday8.00am - 7.00pm
Tuesday8.00am - 7.00pm

Homemade sauces 3 ways

Serves   1- 3 cups
Prep time: 15 mins
Cooking time: 25 mins

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. 

homemade sauces




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 


Garlic aioli 
  1. 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. 
  2. 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. 
  3. Store in a jar or an airtight container in the fridge for up to 5 days. 
Tomato sauce
  1. In a blender or food processor, combine all the ingredients and process until smooth.
  2. 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. 
  3. 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.
  1. 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. 
  2. Make the tzatziki by combining the yoghurt, minced garlic clove, lemon zest and juice, cucumber, and chopped mint. 
  3. Season to taste with salt and pepper, then store in a jar or airtight container in the fridge for up to 3 days.