Makes a delicious accompaniment to all cold meats and roast pork.

Barbecue sauce

Usually includes tomato sauce, garlic, mustard, Worcestershire sauce, brown sugar, vinegar and “secret” spices.

Brown sauce

Perhaps more commonly known by the respected brand names HP and VIP, offer uniquely distinctive taste sensations, both using closely guarded secret recipes.

Caribbean hot sauce

A searing sauce containing Scotch bonnet (habanero) chillis.

Catsup, tomato

Developed from Italian and French tomato sauces, but with the addition of sugar, vinegar, salt and spices. A leading condiment of the Western world.

Chestnut purée

Made from cooked, mashed chestnuts and typically sweetened with sugar or honey. It is the key ingredient for a traditional “pudding” or turkey stuffing.

Chilli sauce

The Chinese style is hot and searing; the southeast Asian and Sri Lankan version is hot-sweet-sour with ginger and garlic overtones.

Chilli sauce - sweet

Popular in Thai dishes this sweet and hot sauce is also ideal for stir fry and when poured over cheese.

Chutney

Inspired by India’s chatni, this resembles a fruit or vegetable pickle, combining sweet (sugar) and sour (vinegar). An international favourite, Branston Pickle, is imported by Staffords.

Cranberry sauce

The ideal accompaniment to roast turkey, chicken, game and white fish. Delicious served with your favourite cheese.

Fish sauce

A thin, salty, brown sauce used in Southeast Asian cooking to bring our the flavour in other foods. A small variety of fish is packed in wooden barrels with salt, and the liquid that runs off is the “fish sauce”. Substitute light soy sauce, adding to each cup one teaspoon of dried shrimp paste, which has been wrapped in foil and grilled for 5 minutes on each side and then powdered. Stir well and bottle. Shake bottle before use. There are different grades of fish sauce, the Vietnamese version being darker and having a more pronounced fish flavour than the others.

Garam masala

A paste of mashed or pounded fresh ingredients; ginger, garlic, mint, chillis, cilantro and/or fenugreek leaves. A mixture of ground spices used in Indian cooking. Place each ingredient separately in a dry frying pan and cook for about 2 minutes, stirring constantly: 2 tablespoons whole black peppercorns; 1 tablespoon black caraway seeds; 1 teaspoon whole cloves; 2 teaspoons cardamom seeds; 2 teaspoons fennel seeds. As each one is roasted, turn on to a plate to cool. Put all together into container of electric blender, add 2 small cinnamon sticks, broken into pieces. Cover and blend on high speed until finely ground, or pound with a mortar and pestle. Store in a small airtight glass jar. No substitute.

Horseradish sauce

Commercially produced using vinegar, sugar and milk. A traditional condiment for roast beef and smoked fish. Also available in a Creamed version.

Mint jelly

A combination of sugar, mint, Pectin, citric acid and flavouring agents. Ideal accompaniment to roast lamb.

Mint sauce

A mixture of finely chopped mint leaves, sugar and vinegar; traditional accompaniment to lamb.

Mustard

Originates from any of several Eurasian plants especially black and white mustard cultivated for their pungent seeds. Most people in South Africa will relate to the original English mustard powder but recent years have exposed our discerning population to the European variants which include the likes of Kremser Senf from Germany and Dijon from France.

Oyster sauce

Adds delicate flavour to all kinds of dishes. Made from oysters cooked in soy sauce and brine, this thick brown sauce can be kept indefinitely without refrigeration.

Pesto sauce

A paste of fresh basil, pine nuts, garlic and Parmesan cheese served tossed with pasta; widely available bottled and fresh.

Picallili

While there are many locally “home-produced” variants available, probably one of the most recognised names in this product sector is Cross & Blackwell. Perfect with cold pork pie and cold meats, containing vegetables, spirit vinegar, sugar, salt, mustard flour, acetic acid, thickener, tumeric, wheat flour, ginger and garlic extract.

Piri-piri

A thin and oily hot chilli sauce, used primarily with fish and chicken. Portuguese in the East Indies passed the recipe to their Dutch successors, and it travelled to South Africa with the Dutch settlers.

Plum sauce

A spicy, sweet, hot Chinese sauce made from plums, chillies, vinegar, spices and sugar. Use as a dip. It keeps indefinitely in a covered jar.

Quince jelly

In its original form quince is an edible pear-shaped fruit which is much used in preservatives, adding a tart piquancy to most savoury dishes. Also ideal with game.

Redcurrant jelly

Similar to cranberry but with a subtle taste difference.This makes a delicious accompaniment to most meats and poultry.

Sauce tartare

Traditionally eaten as an accompaniment primarily with fish. Mayonnaise sauce mixed with hard-boiled egg yolks, chopped herbs and capers.

Shrimp paste (dried)

A pungent paste made from prawns, and used in many Southeast Asian recipes. It is sold in cans of flat slabs or cakes and will keep indefinitely. If stored in a tightly closed jar it will, like a genie in a bottle, perform its magic when required without obtruding on the kitchen at other times! It does not need refrigeration.

Soy sauce

Found throughout the Far East and southeast Asia. Chinese cooking uses light and dark soy; Japanese shoyu is more delicate; Indonesian kecap manis is sweeter and more penetrating. Shoyu, this is the best known seasoning ingredient. There are several different types of Japanese soy sauce. Chinese soy sauce should not be substituted as it is far stronger. Usukuchi soy sauce is light in colour but has a saltier taste than dark soy sauce which is richer and stronger in flavour. It is good for boiling vegetables and for flavouring delicate dishes, such as clear soup. Tamari is a thick soy sauce with a mellow flavour. Used as a dip for Sashimi and other dishes. Thick Soya Sauce available from Staffords.

Tabasco sauce

First marketed in 1868. It uses a thin red variety of chilli, mashed with salt and vinegar and aged for three years in oak barrels, after which the liquid is drawn off and bottled. An essential ingredient of a Bloody Mary.

Worcestershire sauce

Produced by Lea & Perrins since 1838 and available worldwide. The secret formula includes soy sauce, mushroom and tomato catsups, salt, sugar, sherry, anchovies, pork liver, vinegar and a myriad of spices.

Value Chef Sauces

Create quick and inspired meals with our affordable, tasty cold sauces, made from the finest selected ingredients that don’t compromise on quality and value.

Seven popular cold sauces available:

Tomato Sauce
Sweet Chilli Sauce
BBQ Sauce
Pouring Mustard Sauce
Chutney
Chilli Sauce
Peri-Peri Sauce

Specially designed easy-to-pour, easy-to-handle, colour coded bottles Halaal and Kosher certified. This Chef Product Rangee is proudly endorsed by The South African Chef Association.