No barbecue, fondue or gourmet is complete without delicious sauces and spicy herb butters.

I'm always making them in large quantities: Freezer (butters) and fridge (sauces) are always willing: For a spontaneous barbecue you've got some in stock: See also: salads, gourmet/fondue and barbecue.

Cold sauce

Cold sauce

Cold sauce

Warm sauce

Butter

Banderillo's-sauce

Chili sauce

Chinese sweet-sour

Chive sauce

Cocktail sauce

Cream herbs sauce

Curry sauce

Curry pineapple sauce

Curry ginger sauce

Fast tomatosalsa

Garlic sauce

Guacamole

Humus

Pangsit sauce

Pesto's

Pesto (creamy)

Raita dipping

Romesco sauce

Salmon dipping

Salmon mayonnaise

Salsa Verde/Rosso

Sauce special (Dutch)

Sesame seed sauce

Soya ginger sauce

Tapenade

Tartar sauce 1

Tartar sauce 2

(Hot) Tomato ketchup

Tzatziki

Yoghurt dipping

Cheese sauce

Gypsy sauce (schnitzel)

Hot tomato sauce

Kebab sauce (peanut)

Mushroom sauce

Oyster sauce

Piquant tomato sauce

Pizza tomato sauce

Spicy mushrooms sauce

Sweet-sour pineapple

Sweet-sour sauce

Tomato pepper sauce

 Bell pepper butter

Curry butter

Dill butter

Garlic butter

Mustard butter

Various:

Creamy bell pepper

Herb cheese

Herb quark

Lebneh

Olive cheese