Our best dressings and sauces

This easy tartare sauce recipe turns store-bought mayo into a deliciously tangy dip or topping.

Al Volo pizzeria’s Neapolitan pizza sauce is very simple. Just use the best quality canned tomatoes you can find and salt. Photography by Todd Eyre.

This spiced apple sauce is wonderful served warm or cool to accompany your freshly cooked turkey, chicken or beef dish.

This quick spicy Asian plum sauce recipe is excellent with barbecued meats. You can also mix it with other sauces and dressings to boost flavour and create a sweet, fruity tang

This delicious bourbon molasses barbecue sauce from The Australian Women’s Weekly ‘Made from Scratch’ cookbook is great as a marinade, for basting meats, or as a dipping sauce for your next BBQ!

Homemade mayonnaise, with its creamy, smooth texture and tangy flavour is an excellent condiment to have on-hand.

Packed full of punch, this zesty lemon vinegarette is versatile enough to toss through any salad.

Serve with lamb and beef. It also goes really well with beetroot. Note

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot. Note

A sweet, sour and spicy Vietnamese dipping sauce from Australian Women’s Weekly.

There’s no need to buy processed supermarket tomato sauces when you can make your own tasty condiment and know exactly what’s going into it.

The flavour you get from just a few cupboard ingredients packs an enormous flavour. It is perfect for deep-fried spring rolls, rice paper rolls, or even drizzled over a perfectly cooked steak.

This goes well with stir-fried asian greens, chicken, pork and beef. Note

Combine smooth, creamy natural yoghurt with some seasoning and dill to create this lovely sauce. It is delicious with lamb.

This sauce is best made a day in advance. Keep refrigerated up to 3 days in a screw-top jar. Serve with beef burgers, braised ribs, roasted potato wedges and as a sauce for home-made baked beans. Note