Brandy Sauce

(SERVES 4)

Prepare as for Basic Sweet White Sauce but substitute 15 ml/1 tbsp brandy (or a little more or taste!) for the vanilla.

Piquant Mustard Sauce

(SERVES 4)

• 250 ml/8 fl oz/1 cup white wine vinegar
• 175 ml/6 oz/ ¾ cup mustard
• ½ onion finely chopped
• 3 garlic cloves, crushed
• 75 ml/5 tbsp water
• 60 ml/4 tbsp tomato ketchup (catsup)
• 15 ml/1 tbsp paprika
• 2.5 ml/ ½ tsp chilli powder
• Salt and freshly ground black pepper

Put all the ingredients in a saucepan. Bring to the boil and simmer gently for 20 minutes
until thick and pulpy. Serve warm or cold with grilled (broiled) meats or fish.

Raita

(SERVES 4)

• ½ cucumber, grated
• Salt and freshly ground black pepper
• 150 ml/ ¼ pt/ 2/3 cup very low-fat plain yoghurt
• 1 garlic clove, crushed
• 15 ml/1 tbsp chopped mint or dill (dill weed)

Sprinkle the grated cucumber with salt and leave to stand for 10 minutes. Squeeze out all
the excess moisture. Add a little pepper, the yoghurt, garlic and mint or dill. Mix well
and chill until ready to serve.

Tomato and Basil Sauce

(SERVES 4)

Prepare as for Tomato Sauce but omit the dried mixed herbs and add 15 ml/1 tbsp chopped
basil just before serving.

Tomato Sauce

(SERVES 4)

• 15 g/ ½ oz/1 tbsp low-fat spread
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 400 g/14 oz/1 large can chopped tomatoes
• 15 ml/1 tbsp tomato puree (paste)
• 5 ml/1 tsp dried mixed herbs
• Salt and freshly ground black pepper

Melt the low-fat spread in a saucepan and fry (sauté) the onion and garlic for 2 minutes.
Add the tomatoes, puree, herbs and a little salt and pepper and bring to the boil. Simmer
for 10 minutes until pulpy.

Mushroom Sauce

(SERVES 4)

Prepare as for Simple White Sauce but add 100 g/4 oz chopped mushrooms, previously stewed
in 30 ml/2 tbsp water until tender and boiled quickly to evaporate any liquid.

Green Sauce

(SERVES 4)

Prepare as for Simple White Sauce but add 1 bunch of finely chopped watercress and a pinch
of cayenne to the sauce.

Pink Sauce

(SERVES 4)

Prepare as for Simple White Sauce but add 1 grated cooked beetroot (red beet) and add 5
ml/1 tsp white wine vinegar to the sauce.

Cucumber Sauce

(SERVES 4)

Prepare as for Simple White Sauce but add ¼ cucumber, finely chopped, and 5 ml/1 tsp dried
dill (dill weed) to the sauce.

Caper Sauce

(SERVES 4)

Prepare as for Simple White Sauce but add 30 ml/2 tbsp chopped capers before seasoning the
sauce.

Parsley Sauce

(SERVES 4)

Prepare as for Simple White Sauce but add 30 ml/2 tbsp chopped parsley before seasoning the
sauce.

Quick Béchamel Sauce

(SERVES 4)

Prepare as for Simple White Sauce but add 1 bay leaf and ½ onion while cooking the sauce.
Remove before serving.

Simple White Sauce

(SERVES 4)

• 300 ml/ ½ pt/ ¼ cups skimmed milk
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 10 g/ ¼ oz/2 tsp low-fat spread
• Salt and freshly ground black pepper

Whisk the milk and flour in a saucepan until smooth. Add the low-fat spread. Bring to the
boil and cook for 2 minutes, whisking all the time. Season to taste and use as required.