5 Sauces to Make This Spring

Spring brings a bounty of fresh, vibrant produce like asparagus, peas, artichokes, and tender greens, and with them we make dishes that let their fresh flavours shine. To complement these bright, fresh meals, the right sauce can make all the difference. A good sauce doesn’t mask the main ingredient but enhances it.

Here, we’ll explore five light and bright sauces that pair beautifully with spring dishes. Each one relies on the technique of emulsification, where two unmixable liquids - like oil and water - combine into a smooth, uniform mixture.

1. Sauce Gribiche

A fresh and tangy French cold sauce, gribiche is similar to tartare but made with cooked egg yolks instead of raw. Its creamy texture and punchy flavours make it a great companion to spring vegetables like asparagus, artichokes, and potatoes, as well as fish, seafood, or even a schnitzel.

Ingredients:
2 boiled eggs, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 150ml extra-virgin olive oil, 4 chopped cornichons, 1 tbsp capers, 2 tbsp chopped herbs (like parsley, tarragon, chervil), salt & pepper.

Method:
Separate the egg yolks and whites, chopping the whites finely. Mash the yolks with mustard, vinegar, salt, and pepper, then slowly whisk in the oil to emulsify. Fold in the chopped ingredients and serve immediately. Any left overs can be refrigerated for up to 3 days.

2. Verjuice Pan Sauce

This easy pan sauce is perfect for those times when you've just cooked up chicken, fish, or pork chops. Using verjuice - a tart juice from unripened grapes - it adds a bright acidity that complements rich meats.

Ingredients:
1 chopped shallot, ½ cup verjuice, 2 tsp Dijon mustard (optional), 50g butter, salt & pepper.

Method:
After cooking the protein, sauté the shallots in the pan juices, deglaze with verjuice, and reduce by half. Whisk in butter and mustard, season, and return the protein to the pan before serving.

3. Asian Tahini Dressing

This creamy, nutty sauce is incredibly versatile and moreish! Use it to dress noodles and steamed vegetables, drizzle on grain bowls and fold through a cold chicken salad with crunchy greens and toasted sesame seeds. It’s also great as a dipping sauce for rice paper rolls and grilled skewers.

Ingredients:
1 clove minced garlic, 1cm grated ginger, ½ cup tahini, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp palm sugar (or brown sugar), 1 tsp sesame oil.

Method:
Combine all ingredients in a jar. Shake well until the sauce reaches a creamy consistency, adding a little water to thin if needed. Adjust seasonings to taste and refrigerate leftovers for up to 5 days.

4. Classic Vinaigrette

A staple for salads but also brilliant drizzled over roasted chicken, grilled vegetables, or pan-fried fish. A simple mix of oil and vinegar can be customised by adding mustard, honey, citrus zest, or fresh herbs, and play with different oil and vinegar combinations to find your favourite. Try extra virgin olive oil with champagne vinegar, walnut oil and sherry vinegar, or almond oil and raspberry agrodolce.

Ingredients:
3 parts oil, 1 part vinegar, salt, optional add-ins like mustard, honey, or herbs.

Method:
Shake ingredients together in a jar until emulsified. Adjust flavours as needed and dress salads just before serving.

5. Chocolate Ganache

For a sweet finish to any spring meal, chocolate ganache is easy to make and very versatile. Serve warm and pour over an ice cream sundae or dip in fresh fruits, use to fill tart shells and top with berries, or cool to make into truffles.

Ingredients:
200g chocolate, 200ml cream.

Method:
Heat cream, pour it over chopped chocolate, and stir until smooth. Let it cool slightly for a thicker consistency, or use immediately as a pourable sauce.

Each of these sauces is quick to make and highlights the fresh flavours of the season. Experiment with them to find your perfect spring pairing!