A Saucy Affair

A Saucy Affair

I was born on the 80’s and grew up in the 90’s. All my years of yore, I thought sauce equals tomato ketchup. I mean seriously, we didn’t go to any holidays where we’d be served gourmet food, and we didn’t have access to the Gordon Ramsay’s and Martha Stewarts of the world (I’m pretty sure they weren’t as famous then). My only source to fancy cooking was the recipe section of Femina magazine (my mother had subscribed to the magazine and I was awed by the pictures). Nevertheless, sauce meant tomato ketchup (I know better now), or if we went to a Chinese restaurant, soy sauce or ‘soya sauce’ as we would call it.

But then, I grew older (we all do), and I evolved (thank God!). Only then was I exposed to the world of food. Well, that stemmed more from need than want. But it eventually became my passion. So I started exploring the world of culinary delights that multiple nations have to offer (well, I started earning a living and got fancy! P.S. only at the beginning of the month). And that is when I realised, sauces don’t just stop at tomato ketchup and soy sauce. There’s a lot more to them.

Via this post I will introduce you to 3 very easy and worthy sauces that can serve as accompaniments to any kind of cuisine. Come on, experimenting and creating is the need of the hour and a joyous and satisfying experience at that. So here we go, three sauces that you can slurp up with bread or nachos or chips or vegetable sticks or wraps etcetera etcetera. So here goes…

Peanut Sauce  

Ingredients

Peanuts – 1 cup (roasted and crushed)

Olive oil – 2 tbsp

Salt – to taste

Sugar – to taste

Butter – 2tbsp

Water – 1 cup

Cumin powder – 1 tsp

Method

  • Grind the peanuts into a fine consistency, add the olive oil and grind further until combined.
  • Add the salt and sugar and grind once again until you have a cohesive mixture.
  • Now, in a thick bottomed pan, add the butter and on a low flame let it melt.
  • Once the butter has melted, add the peanut mixture, cumin powder and stir well.
  • Add the water and boil on a low flame for about 25 to 30 minutes.
  • After 30 minutes turn off the gas and let it rest. Done!

 

Coriander and Chilli Sauce

Ingredients

Fresh coriander leaves – 1 cup

Olive oil – 2 tbsp

Salt – to taste

Chillies – 1/4th cup (Chopped)

Water – 1 cup

Honey – 4 tbsp

Method

  • Grind the coriander and chillies together.
  • Whisk in the seasoning with water, olive oil and the honey, done!

 

 

 

Sweet Chilli Sauce

Ingredients

Chilli – 4 tbsp finely chopped

Sugar – 1 cup 

Onion – 1 no (finely chopped)

Ginger – 2 tbsp (grated)

Olive oil – 1 tbsp

Salt – to balance the flavours

Vinegar – 1 tbsp

Water – 1 cup

Method

  • Heat the olive oil and add the ginger and onion.
  • Stir fry until ginger and onion are cooked.
  • Add the chilli, salt and sugar. Stir well.
  • Add the vinegar and let it boil on a low flame until thick. So, it coats the back of a spoon. Done.

Tips

  • All these sauces keep well refrigerated.
  • These can be had with all kinds of chips, nachos, lavash, bread, etc. The possibilities are endless!
  • Also use these sauces to add flavour to curries or marinate meats or vegetables. Go on, experiment!

So, there you go, 3 sauces with minimal effort and culinary skills that can hold water beyond this post. And well, all’s well that ends well. Pardon the punctuations but do follow me on Facebook and Instagram.  I promise you’ll do good!

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