3 Classic Sauces for your Sunday Roast

Author: PriceK

There’s nothing quite like sitting down to a homemade Sunday Lunch with your nearest and dearest. Whether you go for a traditional Roast Lamb, Chicken or Pork with all the trimmings, you’ll want to top it off with a delicious sauce to go with it. Why not surprise your guests with a homemade offering?

Take a look at our recipes for 3 classic sauces below – they’re a doddle to make and taste so much better than shop-bought jars. Bon Appetit!

Mint Sauce

You will need: 100g fresh mint (finely chopped), 2 tsp caster sugar, 60ml boiling water, 125ml white wine vinegar

Mix together the mint and sugar in a bowl, then add the boiling water and stir until the sugar dissolves. Add the vinegar and mix well, then allow to stand for 15 minutes on the worktop for the sauce to infuse and cool. Delicious served with Roast Lamb or fish.

Redcurrant Sauce

You will need: 300g frozen redcurrants, 150g sugar, 3 tbsp malt vinegar

Combine all ingredients in a medium saucepan and bring gently to a boil. Simmer on the hob for about 25 minutes, stirring occasionally. Set aside to cool and for the flavours to fully develop, then serve with chicken or turkey.

Apple Sauce

You will need: 400g apples (Bramleys are best), ½ lemon (juiced), 1 ½ tsp sugar, 2 tbsp water, a pinch of salt

Peel and chop the apples and put them in a saucepan with lemon juice, sugar, water and salt. Heat the mixture gently until the apples are really soft (about 20 minutes), then puree with a fork or whisk (depending on how smooth you prefer the sauce to be). Serve with Roast Pork or sausages.

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