5-Minute Sauces

10 Delicious 5-Minute Sauces

Hummus

In a food processor whizz 1 can chickpeas with 1 clove garlic and 3 tablespoons each of lemon juice, tahini and chickpea canning liquid.

VARIATIONS
white bean hummus – replace chickpeas with canned white beans.

lentil hummus – replace chickpeas with 1 can lentils or home cooked lentils (250g / 9oz).

vegetable hummus – replace chickpeas with 250g / 9oz cooked vegetables. Great with roast pumpkin, roast sweet potato, carrots or even steamed broccoli or cauliflower.

no tahini? – replace with extra virgin olive oil or other nut butter such as cashew or almond butter.

Natural Yoghurt

This is seriously the easiest sauce ever. Take a good quality full fat yoghurt and season generously with salt and pepper.

VARIATIONS
lemon / lime yoghurt – add in the zest of a lemon or lime.

vegan – use a good quality coconut yoghurt (recipe on Stonesoup).

chilli – add in 1-2 finely diced fresh chillies or some dried chilli powder.

herby – stir in a handful of chopped herbs such as basil, coriander (cilantro), thyme, mint or parsley.

Cheat’s Aioli

Finely chop or crush a clover garlic. Stir through 6-8 tablespoons good quality commercial mayo (or make your own – recipe here)

VARIATIONS
lemon / lime yoghurt – add in the zest of a lemon or lime.

vegan – use a good quality commercial vegan mayonnaise.

chilli – add in 1-2 finely diced fresh chillies or some dried chilli powder.

herby – stir in a handful of chopped herbs such as basil, coriander (cilantro), thyme, mint or parsley.

Pesto

In a food processor whizz a large bunch basil leaves with 1-2 cloves garlic, large handful pinenuts, large handful grated parmesan, and 3-4 tablespoons extra virgin olive oil. Taste and season, adding more parmesan or oil as needed. Sometimes I add a splash of lemon juice for freshness.

VARIATIONS
winter pesto – replace basil with flat leaf parsley and replace pinenuts with roasted almonds.

vegan – replace the parmesan with extra nuts such as brazil or almonds.

asian pesto – replace basil with coriander (cilantro), replace pinenuts and cheese with 2 large handfuls roasted cashews. Consider adding in a splash of lime juice as well.

Smoky BBQ Sauce

Add 1-2 teaspoons smoked paprika to 1/2 cup commercial BBQ sauce. Taste and add more if needed.

VARIATIONS
hot smoky BBQ sauce – add in a little dried chilli powder or flakes.

home made BBQ sauce – make a big batch and keep in the pantry (recipe here)

Cashew Nut Sauce

In a food processor whizz 200g (7oz) cashew nuts with 1-2 cloves garlic, 1/2 cup water and 2 tablespoons sherry vinegar or white wine vinegar. When you have a smooth creamy sauce stop and taste. Season as needed.

VARIATIONS
budget – swap some or all of the nuts for torn chunks of rustic bread. Sourdough is great.

nut-free – replace nuts with cooked or canned legumes such as cannellini beans, butter beans or chickpeas. You might need a little more or less vinegar.

no sherry vinegar? – no problem. Use lemon juice or other wine vinegars. Rice vinegar is great.

different nuts – pine nuts, almonds, walnuts, pecans, peanuts (or use peanut butter with less water). So many options.

Tahini Lemon Sauce

A great sauce to have up your sleeve when you’re looking for something creamy and dairy-free. Combine 2 tablespoons each of lemon juice, water and tahini. Taste and season.

VARIATIONS
almond sauce – replace tahini with almond butter

thicker sauce – halve the water.

thinner sauce – double the water.

Quick Satay Sauce

For each person, mix 3 tablespoons peanut butter, 1 teaspoon thai red curry paste, 1-2 teaspoons soy sauce and 2 teaspoons oil per person.

VARIATIONS
no thai curry paste? – replace with 1-2 small red chillies, finely chopped and deseeded if you prefer a milder sauce.

Grown-up Ketchup

Add 1 teaspoon dried chilli and 1 teaspoon soy sauce to 1/2 cup commercial ketchup. Taste and add more if needed.

Mustard Buttermilk Sauce

Whisk 1 tablespoon dijon mustard & 6 tablespoons buttermilk together until smooth. Taste & season.

VARIATIONS
thicker sauce – increase the mustard to 2 tablespoons. Serve with roast or BBQ chicken or drizzled over roast eggplant (aubergine).

dairy-free / vegan – replace the buttermilk with 1 tablespoon sherry vinegar or lemon juice and 3 tablespoons extra virgin olive oil.

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