If you really want to take your cooking skills to the next level, having a few classic sauce recipes down is one of the smartest investments you can make in the kitchen. These 11 sauces span French classics, Italian staples, and a few global favourites, and together they’ll make almost anything you pair them with feel extra special.

Basic Béchamel

Ingredients

• 60g butter, chopped
• 1/3 cup plain flour
• 4 1/2 cups milk
• 75g parmesan cheese, finely grated
• 1/4 teaspoon salt
• Pinch ground nutmeg

Method

1. Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.

Hollandaise

Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 60g butter, cut into 1.5cm cubes

Method

1. Whisk egg yolks and lemon juice in a heatproof bowl.
2. Place bowl over a saucepan of simmering water over low heat. Whisk for 3 minutes or until mixture becomes thick and pale. Add 1 cube butter. Whisk until melted. Repeat with remaining butter (this will take about 10 minutes). Remove from heat. Season with salt and pepper.

Marinara

Ingredients

• 2 cans diced tomatoes
• 1 can tomato paste
• 4 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 6 tablespoons olive oil
• 1/3 cup finely diced onion

Method

1. In a food processor, put the diced tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth.
2. In a large skillet over medium heat, sauté the finely diced onion in olive oil for 2 minutes. Add the blended tomato sauce.
3. Simmer for 30 minutes, stirring occasionally.

Red Wine Jus

Ingredients

• 30g butter
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1/2 cup dry red wine
• 1 cup beef stock

Method

1. Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
2. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes. Add stock. Bring to the boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until thickened. Season with pepper.

Basil Pesto

Ingredients

• 3 firmly packed cups basil leaves
• 4 cloves garlic
• 3/4 cup grated parmesan cheese
• 1/2 cup olive oil
• 1/4 cup pine nuts
• Small handful chopped flat leaf parsley (optional)

Method

1. Combine basil, garlic, parmesan cheese, olive oil and pine nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Velouté

One of the five great French “mother sauces,” velouté is a simple stock-based white sauce that forms the base for countless other dishes, from chicken pies to creamy soups.

Ingredients

• 40g butter
• 1/4 cup plain flour
• 2 cups chicken or fish stock, warmed
• Salt and white pepper, to taste

Method

1. Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 2 minutes to form a smooth, pale roux, taking care not to let it brown.
2. Gradually whisk in the warm stock, a little at a time, ensuring each addition is fully incorporated before adding more.
3. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until thickened and silky. Season with salt and white pepper.

Basic Pan Gravy

No list of essential sauces is complete without a proper gravy, the finishing touch on countless roast dinners.

Ingredients

• Pan drippings from a roast (or 30g butter if starting from scratch)
• 2 tablespoons plain flour
• 1 1/2 cups beef, chicken or vegetable stock
• Salt and pepper, to taste

Method

1. Place the roasting pan over medium heat on the stovetop, retaining the meat drippings. Sprinkle over the flour and whisk continuously for 1–2 minutes, scraping up any browned bits from the base of the pan.
2. Gradually whisk in the stock, ensuring no lumps remain, and bring to a simmer.
3. Cook for 5–8 minutes, whisking occasionally, until thickened to your liking. Season with salt and pepper, and strain if you prefer a smoother finish.

Aioli

A simple, garlicky cousin of mayonnaise, aioli is endlessly versatile – dolloped on roast vegetables, spread on sandwiches, or served alongside fresh seafood.

Ingredients

• 2 egg yolks
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 cup light olive oil or vegetable oil
• Salt, to taste

Method

1. Whisk the egg yolks, garlic and lemon juice together in a bowl until combined.
2. While whisking continuously, add the oil in a very slow, thin stream, allowing the mixture to emulsify and thicken as you go.
3. Once all the oil is incorporated and the aioli is thick and glossy, season with salt to taste.

Chimichurri

This vibrant, herby Argentinian sauce is traditionally served with grilled meats, but works beautifully over roasted vegetables or grilled fish too.

Ingredients

• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon chilli flakes
• Salt and pepper, to taste

Method

1. Combine the parsley, garlic and oregano in a bowl.
2. Whisk in the olive oil and red wine vinegar, then stir through the chilli flakes.
3. Season with salt and pepper, and allow to sit for at least 20 minutes before serving to let the flavours develop.

Béarnaise

A classic partner to a good steak, béarnaise takes hollandaise’s technique and adds a fragrant, tangy herb infusion.

Ingredients

• 2 tablespoons white wine vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon fresh tarragon, chopped
• 3 egg yolks
• 125g butter, melted and slightly cooled

Method

1. Combine the vinegar, shallot and half the tarragon in a small saucepan and simmer until reduced by half. Strain and cool slightly.
2. Whisk the egg yolks with the strained vinegar reduction in a heatproof bowl set over a saucepan of gently simmering water.
3. Whisking continuously, slowly drizzle in the melted butter until the sauce is thick and glossy. Stir through the remaining fresh tarragon and season with salt and pepper.

Satay Sauce

A rich, peanut-based sauce with Southeast Asian roots, satay sauce is a family favourite over grilled chicken skewers, noodles or steamed vegetables.

Ingredients

• 1/2 cup crunchy peanut butter
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 teaspoon lime juice
• 1/2 teaspoon chilli flakes (optional)

Method

1. Combine the peanut butter, coconut milk, soy sauce and brown sugar in a small saucepan over low heat, stirring until smooth and well combined.
2. Add the garlic and simmer gently for 5 minutes, stirring occasionally, until slightly thickened.
3. Remove from the heat and stir through the lime juice and chilli flakes, if using.

The Taste Test

With these 11 sauces in your repertoire, you’ll have everything from silky French classics to bold global flavours ready to elevate whatever’s on the menu. Most keep well in the fridge for a few days, so don’t hesitate to make a batch ahead of time and let one great sauce do the heavy lifting across several meals during the week.