4 DIY Sauces To Titillate Your Taste Buds
Image Credit: Image credit: Shutterstock| Chimmichurri sauce

Whether you are having chicken wings or your favourite fries, eating it without a perfect sauce seems incomplete. Fresh, tangy or spicy, sauces come in all flavours and consistencies. However, sometimes you might feel the need to make a sauce for yourself or the dinner party tonight, that you have been preparing for days now. We have 4 DIY sauce recipes to help you.

But before the recipes, let’s see where our favourite accompaniment came from.

History Of Sauces- Where Did They Come From?

The word ‘sauce’ is taken from the Latin word, salsus, meaning salt. The first sauce seems to have been prepared in 25 BC, nearly 2050 years ago! Later, the Roman recipe book featured over 100 different sauces. Since then, it has taken numerous forms, adding that exciting flavour to our plates!

However, it is also believed by some that due to the lack of refrigerators, it was difficult to keep the food fresh in ancient times. The sauce was then made to hide the tainted taste of the food. Whatever be the origin, today it has become an inseparable part of our food plates.

Let Us Have A Look At Recipes Of Our 4 DIY Sauces

1.Ranch Dressing


1/2 cup low-fat buttermilk

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon Dijon mustard

1/2 teaspoon onion powder

1 clove garlic, grated or minced

1 tablespoon parsley, finely chopped

1 tablespoon chives, thinly sliced

1 tablespoon dill, finely chopped

2 teaspoons tarragon, finely chopped

Kosher salt and freshly ground black pepper


Take a big jar and put half a cup of low-fat buttermilk, mayonnaise, sour cream and Dijon mustard in it.

Now, add onion powder, minced and grated garlic, finely chopped parsley and thinly sliced chives.

Also, add finely chopped dill and tarragon. In the end, add some salt to taste and ground black pepper.

Shake well and voila! Your Ranch Dressing is ready.

You can store it for up to 7 days in the refrigerator.

Image credit: Shutterstock


1/2 shallot, roughly chopped

1 clove garlic, peeled

1/4 cup white miso paste

1/4 cup tahini paste

2 tablespoons sesame oil

2 tablespoons soy sauce

1/4 cup grapeseed or other neutral oil

2 tablespoons apple cider vinegar

2 tablespoons mirin

2 tablespoons water

Kosher salt and freshly ground black pepper


Take a jar and put chopped shallot, peeled clove garlic and white miso paste in it.

Add a little sesame oil, soy sauce and grapeseed oil to the jar.

In the end, add apple cider vinegar, mirin and water.

Now add salt and black pepper to taste and blend all the ingredients in a blender until it has a smooth consistency,

Cover the jar and use it within a week.



2/3 cup flat leaf parsley leaves

1/3 cup cilantro leaves

1/2 shallot, finely chopped

2 cloves garlic, chopped

Juice and zest of 1 lemon

Pinch of red pepper flakes

3/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

Kosher salt and freshly ground black pepper


Take flat parsley leaves in a food processor jar and mix cilantro leaves in it.

 Add finely chopped shallot, chopped cloves of garlic and a quarter cup of extra virgin olive oil.

 Add a zest of lemon and a pinch of red pepper flakes. Later, put wine vinegar in the bowl.

 After adding salt and black pepper, blend the ingredients until they turn smooth.

This can be consumed within one week after its preparation.

4.Romesco Sauce


1 medium Roma tomato, cut in half

2 garlic cloves, peeled

2 slices crusty baguette or French loaf

1/2 cup almonds

1 (12 ounces) jar roasted red bell peppers, drained well

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

3/4 teaspoon smoked paprika

Big pinch of kosher salt


This dish requires an oven.

Preheat the oven to 450 F. Put tomato, garlic, bread and almonds on a sheet tray. Lightly drizzle with oil and roast it for 8 minutes. If overdone, the bread can be removed midway.

Now, put all the ingredients in a bowl and add roasted red bell peppers, red wine vinegar, smoked paprika and extra virgin olive oil.

Add salt and black pepper and pulse them till they are smooth.

Store in a covered jar and consume within a week.

So now that you know these easy, tasty sauce recipes, what are you waiting for? Serve these with your food to your guests and we are sure you will see them smacking their lips!