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Different versions of apple sauces have been prepared since ancient times—a combination of pork and apples is even mentioned in Apicius, a collection of Roman cookery recipes, while different medieval varieties appear in English as well as various Central and Northern European cookbooks.
Apple sauce is made with cored apples that are cooked until they are soft enough to be mashed in a purée. Other ingredients typically include sugar and spices such as cinnamon or cloves. Unlike apple butter, the sauce is lighter in color and has a more liquid consistency.
MOST ICONIC Apple sauce
Horseradish sauce is a traditional sauce that’s typically served as an accompaniment to roast beef. This strong-flavored sauce is usually made by placing horseradish root into white vinegar, and once drained; it’s mixed with sour cream, yogurt, whipped cream, or crème fraîche.
Many cooks like to add a bit of grated garlic in order to round out the flavors of the sauce. It’s important to know that the finer the horseradish is chopped, its kick will be more intense. And although creamy horseradish sauce is typically served with roast beef, it can also be enjoyed with oxtail stew or mashed potatoes.
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Bread sauce is a traditional sauce dating back to medieval times. The sauce is usually made with a combination of onions, milk, butter, coarse breadcrumbs made from stale bread, and seasonings such as salt, pepper, nutmeg, cloves, and bay leaves.
The onions is studded with cloves and boiled in milk with the seasonings. The mixture is taken off the heat and left in a warm place in order for the milk to infuse with the flavors for a few hours. The breadcrumbs and butter are mixed with the milk, and the mixture is heated until the sauce thickens.
The onions and spices are removed from the sauce, and it’s then served warm or cold, typically as an accompaniment to roasted meat such as chicken and turkey.
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Marie Rose sauce is a British sauce that's usually made with a combination of mayonnaise, lemon juice, black pepper, tomatoes, and Worcestershire sauce. There's also a much simpler version consisting only of ketchup and mayonnaise, and it's popular in Ireland, where it's often called burger sauce.
The sauce is traditionally used as an accompaniment to seafood, especially prawns. It was invented in 1960 by Fanny Cradock, a British cook.
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MOST ICONIC Marie Rose Sauce
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Mint sauce is a traditional sauce originating from the United Kingdom. The sauce is usually made with a combination of mint, wine vinegar, boiling water, a pinch of sugar, and a pinch of salt. The mint leaves are sprinkled with salt, chopped, mixed with sugar, and stirred in boiling water.
Once cooled, vinegar is stirred into the mix, and the sauce is then seasoned to taste. However, there are a few other variations apart from this traditional version, and some mint sauces may include other ingredients such as raspberries and lime juice.
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Cumberland sauce is a traditional sauce originating from the historic county of Cumberland. This sweet and spicy sauce is usually made with a combination of orange juice, lemon juice, port, orange zest, lemon zest, mustard powder, cloves, raisins, and currant jelly.
The jelly, port, orange juice, and lemon juice are heated and stirred until they all blend together and the jelly becomes liquid. The mustard powder, ground cloves, raisins, orange zest, and lemon zest are mixed in and stirred until the cloves dissolve in the sauce.
MOST ICONIC Cumberland sauce
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Liquor is a traditional sauce that’s typically served with pie and mash. Although there are many variations, the sauce is usually made with a combination of chopped parsley leaves, chicken stock, butter, flour or cornflour, and (often) roasted and puréed garlic cloves.
The butter is melted in a saucepan over medium heat, and cornflour (or plain flour) is added in order to form a paste. Chicken stock is gradually stirred in, the mixture is brought to a simmer, and garlic and parsley are stirred into the sauce. Once it becomes smooth and thick, it’s served with hot beef pies, mashed potatoes, and often jellied eels on the side.
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