How to make your own classic Kiwi sauces

Yes, store-bought sauces are easy and convenient. But nothing beats a homemade version! Check out our recipes for some of Kiwis’ favourite sauces below.

sauces

Beetroot Relish

2 beetroot, peeled & grated, 4 cups worth
1 red onion, finely diced
1 green apple, peeled & grated
1 drizzle of oil
3/4 tsp salt
1/2 cup balsamic vinegar
1/3 cup sugar
1/4 cup water
1 sprig rosemary

  1. Prep beetroot, onion and apple.
  2. Heat oil in a large pot on medium-high heat. Cook onion and salt for 2-3 minutes until tender and starting to brown. Add all remaining relish ingredients.
  3. Cover with a lid and bring to a boil in high heat. Once boiling reduce heat to low-medium and simmer for about 20 minutes until beetroot is tender.
  4. Remove lid and rosemary, increase to medium heat, and cook for a further 12-15 minutes until liquid has evaporated and relish is glossy.
  5. Allow relish to cool, then store in the fridge in an airtight container.

TIP: Use relish as a burger condiment, or on top of salads.

Classic Kiwi Tartare Sauce

2 Tbsp capers, drained & finely chopped
3 gherkins, finely chopped (about 3 Tbsp worth)
1 clove garlic, minced
2 Tbsp finely chopped fresh dill
1/4 cup sour cream
1/2 cup mayonnaise
1 Tbsp lemon juice
2 tsp wholegrain mustard

  1. Prep capers, gherkins, garlic and dill. Combine in a medium bowl with remaining tartare sauce ingredients and season to taste with salt and pepper.
  2. Serve tartare sauce with any fish dish.

TIP: If you don’t have gherkins… classic pickles or cornichons are also delicious.

Nadia’s Tomato Sauce

1 red onion, finely diced
1 clove garlic, minced
4 vine tomatoes, roughly chopped
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp brown sugar
1 Tbsp tomato paste
1/4 tsp Italian herbs
1/2 cup water

  1. Prep onion, garlic and tomatoes.
  2. Heat olive oil in a medium fry-pan on medium-high heat. Cook onion, garlic and tomatoes for 2-3 minutes. Add balsamic vinegar, brown sugar, tomato paste, Italian herbs and water measure.
  3. Simmer sauce for about 10 minutes, until thick. Season with salt and pepper. Sauce will keep in a jar in the fridge for a couple of days.

TIP: Use this sauce on burgers, pies and even pizzas!

Butter Chicken Paste

1 Tbsp minced garlic
1 Tbsp minced ginger
1/3 cup yoghurt
1 Tbsp tomato paste
1 Tbsp oil
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp sweet paprika
1 tsp garam masala

  1. Prep garlic and ginger.
  2. Combine garlic and ginger in a small bowl with remaining butter chicken paste ingredients.

Brown Butter Onion Gravy

1 onion, thinly sliced
1 tsp finely chopped rosemary
100g butter
1 drizzle of oil
3 Tbsp flour
2 cups chicken stock
1 tsp marmite or soy sauce

  1. Prep onion and rosemary and set aside.
  2. Heat butter with oil in a medium pot on medium-high heat. Add onion and rosemary and cook, stirring often, for about 8 minutes, until butter has browned and onion is very golden.
  3. Add flour to pot and cook for about 1 minute. Slowly whisk in stock and marmite and bring to a simmer. Reduce heat to medium and simmer for about 2 minutes, until thickened. Season to taste with salt and pepper.
  4. Serve gravy with your favourite roast.
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