I have given you all some of my favorite recipes so i thought I would share with you some of my favorite sauces as well.
Enjoy

Mint sauce

3 large Handfuls of mint leaves -- (stems previously removed)
3 teaspoons Granulated sugar
4 tablespoons Wine vinegar

Wash and shake the mint leaves, sprinkle then with the sugar and chop them
rather finely.
Put in a bowl.
Heat the vinegar and pour it over the mint.
Add more sugar if you think the sauce is too sharp. Serve hot or cold with
roasted lamb or other meat.

Alternatives: Use lemon juice instead of vinegar and you can also add a
little olive oil.
This is not traditional mint sauce, being much less violent in flavor, but it is exceptionally good.

Hot and sour sauce

1 chilli deseeded and chopped
1-2 cloves garlic, minced
2 tbslps red rice or wine vinegar
1 tbslp soy sauce
1 tbslp rice wine/dry sherry (this REALLY adds the Chinese flavour)
1 level tsp cornflour

Mix all these together. You can marinade the meat in this if you like, but it's not necessary. Add at the end of the stir frying and cook until thickened (takes about 1-2 minutes)

Quick Curry Sauce
I don't know about good base sauce, but I whizz up the following in the blender as a quick curry sauce. Try it and see. :)

1-2 onions chopped into chunks
1 tin plum tomatoes
1 tsp cumin
1 tsp dried coriander
1/2 tsp cinnamon
seeds from 5 cardamom pods
1/2 tsp turmeric
1-2 tsps finely chopped ginger
3 cloves garlic
juice of 1/2 lemon
Optional - chillies (however many you like), fresh coriander (this is best added at the end), yogurt (if you like a creamy looking sauce), creamed coconut for a softer flavour and thickening.

Just blend it together, sear your meat and/or vegetables, add the sauce and simmer until the meat is tender. It saves a lot of ti
me.

Thank you for reading.
Nancy