View source for Dips and sauces

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[[Image:Harissa paste ingredients.jpg|thumb|right|300px|Ingredients for [[harissa paste]]]]
In this category you will find recipes for dips and sauces, most are very simple and require very little preparation time.
===About dips and sauces===
Most of these recipes are good starting points for a vivid imagination.  Be bold. Mix and match your favourite flavours to make your own personalised dip.  If you do experiment, take a note of the exact quantities that you use so that you can replicate it and make small adjustments in the future.
===Nun's Sauce===
(A convent recipe from 1870) ''taken from the wonderful book, [[Cookbook:_Food_In_England|Food in England]]:''

The very old form of relish [for beef] was made by nuns in a Yorkshire convent in 1870.  Most of the large farms in the north made their own relish to eat with beef.

3/4 oz of [[cayenne pepper]], 2 tablespoonfuls of [[soy]], 3 cloves of [[garlic]], tablespoonful of [[anchovies]] (these came in barrels and the scraping of the barrel was used), a few [[cloves]] , 3 or 4 [[shallots]], 1 large spoonful of [[sugar]] and a quart of [[vinegar]].  pound all dry things with the [[dry sugar]], chop and add the [[onions]], etc., put into a leadless glazed demijohn  with the [[vinegar]], and lightly fit the cork.  This jar was then left at the foot of the stairs for a month, and everyone passing up and down to chapel (twice a day) had to give it a shake.

At the end of the month it was strained off through [[muslin]] into the tall glass bottles in the old fashioned cruet stands.
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