Tomato Sauce

Combine 1 tablespoon oil, 2 shallots finely chopped, 1 clove garlic crushed, 440g (14oz) can chopped tomatoes, 2 tablespoons tomato puree (paste), salt and pepper and 1 tablespoon chopped fresh parsley.

Italian Sauce

Combine 2 tablespoons olive oil, 1 onion finely chopped, 1-2 cloves garlic crushed, 1 1/2 lb ripe tomatoes skinned and chopped, 5 tablespoons dry white wine, salt and pepper and 1 tablespoon chopped fresh basil.

Tangy Sauce

Combine 1 tablespoon tomato puree, 1 tablespoon red wine vinegar, 2 tablespoon honey, 2 teaspoons dry mustard, 1 tablespoon Worcestershire sauce, 10 fl oz / 1 1/4 cups chicken stock, 2 teaspoons corn flour and the juice of 1 orange.

Another Italian Sauce

Combine 1 tablespoon oil, 1 onion finely chopped, 2 teaspoons mild curry power, 3 teaspoons plain flour, 10 fl oz / 1 1/4 cups milk, 6 teaspoons mango chutney and salt and pepper.

Relish Sauce

Combine 1 tablespoon oil, 2 shallots finely chopped, 1 clove garlic crushed, 440g (14oz) can chopped tomatoes, 2 tablespoons tomato puree (paste), salt and pepper, 1 tablespoon chopped fresh parsley and 2 tablespoons sweet pickle relish.

Peanut Sauce

Combine 2oz / 2/3 cup desiccated coconut, 10 fl oz / 1 1/4 cups boiling water, 5 tablespoons crunchy peanut butter, 2 teaspoons sugar, 1 fresh green chili seeded and finely chopped, 1 teaspoon lemon juice and 1 clove garlic crushed.

Hotpot Dipping Sauce

Combine 6 tablespoons soy sauce, 3 tablespoons smooth peanut butter, 2 tablespoons rice wine or dry sherry, Pinch of chili powder, 3 tablespoons hot water and 1 shallot, finely chopped.

Mustard Sauce

Combine 1/2 cup mayonnaise or salad dressing, 2 tablespoons prepared mustard and 1 tablespoon onion, finely chopped.

Mexican Sauce

Combine 1 tablespoon oil, 1/2 a Spanish onion finely chopped, 1 clove garlic crushed, 14oz can tomatoes, 2 tablespoons tomato puree (paste), 1/2 teaspoon chili powder, 1 fresh green chili seeded and finely chopped and salt and pepper.

Garlic Sauce

Combine 1/2 cup light sour cream or low-fat yogurt or a mixture of both, 2 cloves garlic, minced and 1/4 cup of chopped fresh parsley. For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 Tbsp.

Hot Chili Sauce

Combine 1/2 cup dairy sour cream, 1 tablespoon horseradish and 1/8 teaspoon Worcestershire sauce.

Horseradish Sauce

Combine 1/3 cup water, 2 Tbsp lemon juice or lime juice, 1 Tbsp low-sodium soy sauce, 1 tsp granulated sugar and 1/4 tsp hot pepper flakes.

Wasabi Tartar Sauce:

Combine 1/4 cup mayonnaise or salad dressing, 2 tablespoons finely chopped green onion, 1 teaspoon wasabi paste, 1 teaspoon finely shredded lemon peel, and 2 teaspoons lemon juice in a bowl. Cover and refrigerate for up to 1 week. Makes about 3/4 cup.

 Sesame-Ginger Sauce:

Whisk together 1/4 cup soy sauce, 2 tablespoons Dijon-style mustard, 2 tablespoons honey, 2 tablespoons water, 1/2 teaspoon toasted sesame seed, and 1/2 teaspoon grated fresh ginger in a bowl. Cover and refrigerate up to 1 week. Makes 2/3 cup.

 Ancho Pepper Sauce:

Cut open 3 dried ancho Chile peppers; discard stems and seeds.* Place peppers on a foil-lined baking sheet. Bake in a 375 degree F oven for 4 minutes. Remove from oven; cool. Tear peppers into 2-inch pieces. Place in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften. Drain well, reserving 1/4 cup liquid. Place drained pepper pieces and reserved liquid in a food processor bowl. Cover and process until nearly smooth. Strain mixture through a fine mesh sieve to form a paste (you should have about 1/4 cup). Stir in 1/2 cup mayonnaise or salad dressing, 2 tablespoons brown sugar, 1 tablespoon snipped fresh oregano, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Cover and refrigerate for up to 2 days. Makes about 3/4 cup.

 *Note: Wear plastic gloves while preparing peppers, thoroughly wash your hands afterward.

Tarragon Dipping Sauce:

In a small, heavy saucepan prepare one 0.9-ounce envelope hollandaise sauce mix according to package directions. Remove from heat; stir in 2 tablespoons dry white wine and 2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed. Cool for 10 to 15 minutes. In a small mixing bowl fold hollandaise sauce into 1/2 cup plain yogurt. Serve at room temperature. Makes about 2 cups.