Herb Vinaigrette
MAKES ABOUT 125ML (4FL OZ)
The herbs in this dressing can be changed to suit the dish being served. The proportion of vinegar to oil may be changed to your own taste. If making this dressing ahead, add the herbs just before serving. 2 tablespoons white vinegar or lemon juice
1/3 cup (80ml/21/2fl oz) olive oil
2 teaspoons French mustard
1 clove garlic, crushed
2 teaspoons each of chopped chives, parsley, basil pinch sugar
Mix all the ingredients in a screw-top jar and shake really well.

Fresh green Sauce
MAKES ABOUT 375ML (l2FL OZ)
This sauce is delicious served over steaming, hot vegetables or pasta.
It can he made a day ahead.
1 cup (250ml/8fl oz) sour cream
60g (2oz) butter
1/8 teaspoon ground nutmeg
good pinch cayenne pepper
1/4 cup (30g/loz) grated Parmesan cheese
1 tablespoon each of finely chopped basil,
parsley, mint, chives, tarragon, oregano and lemon thyme
Combine the sour cream, butter, nutmeg and cayenne pepper in a saucepan and simmer for.3-5 minutes. Beat the cheese and herbs into the sauce, then reheat and serve.

Basic Tomato Sauce
MAKES ABOUT 5OOML (16FL OZ)
This basic sauce is the foundation for several sauces. It can be made in bulk and frozen in small amounts, ready to be converted into Mexican.Italian, Indian or herb sauce by adding the appropriate herbs and spices. To make a richer sauce, substitute red wine for some of the stock..
2 onions chopped
2 cloves garlic, crushed
2 tablespoons olive oil
425g (14oz) can tomatoes, undrained and chopped
1 cup (250ml/8fl oz) stock
2 tablespoons tomato paste
salt and pepper to taste
Saute the onions and garlic in the olive oil until soft. Add the remaining ingredients and simmer, uncovered until thickened.

Variations