Fruit and Vegetable Sauces

Savoury fruit and vegetable sauces are based on the cooked reduced puree of the fruit or vegetable, and are usually used in small quantities as a condiment rather than as a covering sauce. A fresh tomato sauce, for example, can accompany souffléHerbs are also used as a base for mans, gratins, fried fish or vegetable cakes as well as many pasta dishes to complement the dish’s flavour.

Tomatoes are so versatile they are used as the base for many of these sauces. A cooked tomato sauce is classic and can be made all year round. Mexican-style salsas (relishes) and American-style barbecue sauces are also based on tomatoes or tomato sauce. Almost any cooked vegetable, however, can be softened with butter or oil, natural yogurt, fromage frais or cream and used as a sauce or as a base for another sauce, soup or soufflé. Herbs are also used as a base for many savoury sauces, such as basil for pesto sauce, a traditional Italian accompaniment to pasta, and mint sauce, always a favourite for serving with roast lamb.