A couple weeks ago I wrote a post on the best sauces to make with herbs. This week I thought I’d return to the saucy theme, only this time it’s sauces made from either fruits or vegetables. It is the AFL grand final this week after all and what else would you eat while watching the footy but a pie and sauce? Which brings me to my very obvious and predictable number one:
Tomato Sauce (Ketchup). On more than one occasion I’ve caught my two year old son drinking tomato sauce direct from the bottle. He’s not particularly discerning, he drinks commercial sauce and home made sauce in equal quantities. In his eyes, and those of much of the western (if not whole) world there’s something about the combination of tomatoes, spices, vinegar and sugar that is hugely irresistible.
Chilli Sauce. For me tomato vs chilli is a pretty close run thing. I love chilli sauce. I love sweet chilli sauce, I love the harsher and hotter varieties and I love Tabasco. When I travelled in my early 20s I used to do it with a bottle of Tabasco sauce in my backpack and frankly there were more than a few places that I visited that I was hugely grateful to have it. Ugali/fufu is really not that flavourful, or at least its not when its prepared in your average East African backpacker cafe….
Aioli Some of the best sauces in the world aren’t preserves. Some are delicious unctuous concoctions that draw together the pungency of garlic with the delicious richness of mayonnaise. Aioli might not be that good for you (unless of course you’re being chased by a swarm or two of vampires) but it sure tastes delicious.
Cucumber dipping sauce – I have tried the fishcakes in virtually every Thai restaurant I’ve ever eaten in, and I’ve tipped a good many of them in some cucumber dipping sauce. Made with diced cucumber, sugar, vinegar, fish sauce, chilli, and peanuts as its base ingredients, cucumber dipping sauce is at once refreshing, moreish, warming, cooling and just plain delicious.
Jam Sauce – Not all sauces are savoury, some are sweet. You’ve got chocolate sauce, custard and the very little known and under appreciated jam sauce. Jam sauce is what I tend to make when I make jam, or rather when I try to make jam in about half the time it usually takes to make it. Fortunately I actually really like runny jam and find it great to swirl through yoghurt, drizzle over pancakes, use to glaze tarts and drip onto toast. All in all it does everything jam can do and a little bit more.
And that was my Top 5 sauces made from fruit or vegetables (but not herbs – for them go to my previous post). What would make your list?
Speaking of lists Barbara Good should have another Top 5 for you over at The New Good Life.