MAKE FIVE ESSENTIAL SAUCES IN MINUTES

MOST sauces are designed to develop flavour over a long time, which is a nice idea if you have the time to keep an eye on the stove. Or you can whip up five sauces in under five minutes each, using a lidded jar or an electric blender.

Even better, these sauces mix and match with one another or with other pantry staples in a variety of ways, so you can build new recipes: Add a spoonful of the marinara sauce to the coconut curry base to create an Indian-style curry sauce, toss chicken strips and root vegetables with the red wine vinaigrette for a quick marinade, or stir honey, cinnamon and vanilla extract into the cashew cream to make a sweet dip for sliced apples. A good vinaigrette the kitchen, goes a long way in it on fresh whether you’re using vegetables salads and sautéed proteins. or as a marinade for as you can This recipe is as basic fine to use get, and it’s perfectly and different kinds of vinegar of honey mustard, add a touch fresh herbs for sweetness, add juice for the or substitute lemon vinegar. The refrigerated vinaigrette can be Shake well for up to 4 weeks. before using. by Adapted from a recipe Martha Stewart. 4 servings

MAKE AHEAD:

1/3 cup olive oil wine vinegar 3 tablespoons red mustard 1 teaspoon Dijon minced 1 small clove garlic, salt pepper freshly ground black vinegar, Combine the oil, in a mustard and garlic with mason jar. Season salt and a pinch each of pepper. Seal and shake well, until emulsified. Use right away, or to refrigerate for up 4 weeks.