Easy but flavoursome ways to pep up winter meals
Brown sauce
Whisk together 3 Tbsp American (yellow) mustard, 3 Tbsp ketchup, 1 Tbsp honey, 1 Tbsp hot sauce, 1 Tbsp worcestershire sauce and 1 Tbsp cider vinegar until smooth. Makes 180ml
How to eat: Drizzle on hotdogs, roast sausages or chook and grilled meats. Thin and make more piquant with extra vinegar and hot sauce, then mix through slow cooked pulled meats.
Winter greens sauce
Blitz ¼ cup sour cream (or yoghurt), 2 Tbsp mayonnaise, 2 crushed garlic cloves, a large bunch (25g) chervil (or watercress, or rocket), 1 tsp green peppercorns or capers and the zest and juice of a lemon or lime, until smooth. Season with salt. Makes 150ml
How to eat: Drizzle over cooked greens, roasted root vegetables, chicken, fish and salads. Add fresh or pickled chillies for an added kick.
Anchovy sauce
Blitz 30g can anchovies, 3 crushed garlic cloves, the zest and juice of 1 lemon, and 2 Tbsp red wine vinegar, until smooth. Slowly drizzle in 3 Tbsp olive oil to emulsify, season with pepper. Makes 180ml
How to eat: Serve with roast chicken, warm winter salads, steamed greens, roast root vegetables and pasta.
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Mint jelly sauce
Blitz a large handful fresh mint, 1 small knob grated ginger, the zest and juice ½ grapefruit (or orange), and 1 Tbsp cider vinegar until smooth. Whisk through ¾ cup guava or quince jelly. Makes 270ml
How to eat: Serve with grilled lamb and venison dishes, sausages and meatballs, or use to brighten slow cooked shanks and stews.
