Sauce Or Dressing

Our best dressings and sauces

Creating your own dressings and sauces from scratch is easier than you think! Try our recipes for homemade mayo, Italian dressing, plum sauce, BBQ sauce, Thai dipping sauce and more

Now to love|Jun 06, 2017

Subscribe to
  • Chocolate miso sauce

    The addition of miso in this simple chocolate sauce recipe adds a beautiful depth of flavour and subtle saltiness. Some will think this is a strange combination, but it's really a perfect match

    New Zealand Taste|May 18, 2017

  • How to make your own marinara sauce

    Marinara sauce is an Italian essential. Made with tomatoes, onions, garlic and herbs, it’s perfect for bulk cooking and can be bottled or frozen. Here's how to make your own.

    Food|Apr 03, 2017

  • Brandy butter and brandy sauce

    Sweet and salty, this brandy butter and brandy sauce recipe makes the perfect pudding accompaniment. It's like liquid sunshine!

    Food|Mar 02, 2017

  • Homemade tomato sauce

    It's easier than you think to create delicious homemade tomato sauce from scratch with this recipe. Serve alongside fish and chips, pies or fries

    Food|Feb 20, 2017

  • Date and rose pomegranate molasses

    Add an extra depth of flavour with this deliciously sweet date and rose pomegranate molasses from The Australian Women's Weekly 'Made from Scratch' cookbook

    Australian Women's Weekly|May 16, 2016

  • Rib eye steak with green sauces

    These hefty rib eye steaks are a mighty step up from a usual scotch fillet recipe and pair wonderfully with these zippy South American-inspired herb sauces

    New Zealand Taste|May 16, 2016

  • Mushrooms with pepper sauce

    These are the best mushrooms in a creamy, peppery sauce especially served with either crispy bacon or lamb’s fry. This is a versatile dish that is perfect as a breakfast, brunch or even dinner.

    New Zealand Woman's Weekly|Apr 26, 2016

  • Caramelised red onions

    Caramelised red onions brought to you by New Zealand Woman's Weekly.

    New Zealand Woman's Weekly|Dec 17, 2015