Sauces can turn otherwise plain-jane meals into scrumptious treats. For example, roast pork is great but even better with apple and/or mustard sauce; barbecued sausages are naturally best with tomato sauce; and one can make a meal of eggs with hollandaise.

These convenient foods are just an arm’s length away in the pantry or fridge. But are they being used to full advantage?

Apple sauce complements myriad dishes: pour over salmon before baking; mix with sour cream and mustard to serve with chicken; add to muffins in place of milk; or pour over waffles or pancakes.

Tomato sauce makes a yummy dip for crisp veggies when combined with mayo and chopped gherkin. Use it as a pizza sauce if there is no tomato paste; combine with horseradish to serve with oysters; and add a blob to scrambled eggs for extra pizzazz.

Barbecue sauce is a wonderful addition to slow cooker beef — that’s all you need — or combine with cream cheese or sour cream as a dip.

And Asian oyster sauce is traditionally poured over steamed Asian greens. However, it also does wonders for Brussels sprouts and frozen beans and it makes an easy marinade for meats that are to be grilled or baked.


This sticky sauce is great with poultry but also can be combined with lemon juice and oil to make a dressing for crisp greens.

8 chicken drum sticks
3/4 cup 362 Grillhouse Honey Wing Sauce or similar
shot of whisky, optional
sesame seeds to garnish

Pull the skin off the chicken. Place the chicken in a plastic bag. Combine the sauce and the whisky if using, and pour over the chicken. Move the chicken around so it is well coated. Marinate in the fridge for at least 4 hours.

Preheat the oven to 190°C. Line a roasting pan with foil.

Remove the chicken shaking off the excess sauce. Place in the pan and bake for 20 minutes. Turn the chicken over and brush with the marinade. Continue cooking for another 20 minutes, brush with more marinade then cook for a few more minutes, until glossy.

Serve sprinkled with sesame seeds. Serves 4


I used Barkers Lightly Spiced Apple Sauce.

500g salmon fillet, pin bones removed
salt and pepper to taste
1 cup apple sauce
1 tablespoon lemon juice
finely grated rind 1/2 lemon

Preheat the oven to 180°C.

Place the salmon in an oiled baking dish. Season.

Combine the apple sauce with the lemon juice and rind. Spread over the salmon.

Bake for about 20 minutes, until the salmon is cooked. Great garnished with chopped mint. Serves 4.


I used the spicy and smoky-flavoured Wild Country Honey Chipotle BBQ Sauce.

1 cup light cream cheese or sour cream
1/2 cup spicy BBQ sauce
1/2 green capsicum, seeded and diced
1/4 cup each: chopped green spring onion, parsley

Whip the cream cheese and BBQ sauce until smooth. Fold in the remaining ingredients. Spoon into a small bowl and surround with corn chips, crisp vegetables and small tomatoes. Makes 1 3/4 cups.


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