Being new I haven't read all of this board so someone may have mentioned these before.
Whilst I do make my own sauces (they are secret
) these often are used alone or as sauce bases.Gourmet Chef, are a WA company in Wanneroo, not sure how long their sauces have been around but they do a couple of ranges, their big bottles, Garlic, Garlic & Yoghurt, Peri-Peri and some others are fabulous and very convenient and well priced. Not always easy to find, in WA Spud Shed carry them and IGA have a selection, but there is a mail order via a third party. Details are on the website - obvious URL.
I hadn't noticed Nando sauces until recently but then again I only ate Nandos for the first time last month - never let it be said I keep up on fast food
They are surprisingly good, the Peri Peri especially. I only bought it because I've moved away from a convenient Spud Shed but IGA had it, somewhat different to the GC but just as useful.Apropos nothing one thing I've been doing for years is to blanch and peel a bag of garlic and store under olive oil in the fridge. I do the same with shallots. The oil congeals in the cold and the cloves and shallots keep for ages and are right there when needed for sauce etc (I love bearnaise
)The nicest thing is that after a year or so it is time to do a new batch and the oil, now deliciously infused, goes into a couple of spray bottles in the fridge. It's also great with an injector.
Just thought I'd add a few things, this site is a mine of information
Cheers