DRESS IT UP

ROSHEEN KAUL shares her recipes for delicious condiments in her new cookbook Secret Sauce.

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OVER TIME, I'VE COME TO REALISE my saucy superpower in a professional kitchen can be very easily translated for the home cook. Making sauces isn't inherently difficult - especially as many don’t actually require any particular skills or confidence in the kitchen, or even turning on the stove.

I'd say the biggest day-to-day gripe of cooking for most is not figuring out what you want to eat, but rather it's how you want to eat it. Say, it's 2pm, and you feel like having lamb chops for dinner. You stop by a butcher to buy some, but you're stuck for ideas on what to do with them. That's where I come in. Buy the thing you want to eat, cook it how you like, then smother it in a sauce lifted straight from this cookbook.

Want something fresh and zesty? Make a green sauce. Rich and luscious? Butter sauces are your friend. Fiery and flavourful? A red one of course. Fry some sausages, grill that whole cauliflower, or just buy a supermarket roast chicken, sauce it up, and call it a day. Happy saucing.

Perfect soy dressing

MAKES 1 CUP (250 ML)