Making your own 'cook-in' sauces

[Deleted User]

I usually buy jars of well known casserole sauces from the shop and wondered if it would be moneysaving to make my own or too much hassle in terms of how long it takes and the results.

A few of the usual ones I buy are -

tikka sauce

sweet 'n sour

chasseur or coq au vin

strogonof

Are these easy to make as I would use them in the slow cooker so wondered if I could make them ahead of time and freeze them?

squeaky

There's an older thread that might have some ideas in that could help you:-

Home made sauces

frosty

I only buy jars of sauces when they are on a buy one get one free offer,they are handy to have in when you are in a hurry.I have only ever tried to make sweet and sour sauce,its is probably cheaper to make your own if you pay full price for each jar,but when on offer I think this might be better value,homemade is usually healthier because it is not full of additives.

lindadykes

Rarely buy ready made sauces then try to get them buy one get one free. I have used the following with success:
Sweet and sour sauce:
1 can pineapple pieces including the juice
2 tbsp vinegar
2 tbsp sugar
1 carrot sliced into fine matchstick strips
Place all the above in a measuring jug and make up to the half pint mark with water. Mix 1 tbsp cornflour with a little cold water and add with the contents of the measuring jug to a saucepan - bring to the boil stirring constantly. Taste and if a little too sour add more sugar, if a little too sweet add more vinegar. If you are using a slow cooker I think I would just add all the ingredients to the cooker without the cornflour then thicken with this at the end.

Stroganoff:
I can make this in under 10 mins so wouldn't usually use a slow cooker.
Thinly sliced chicken breast
Spray oil
A Thinly sliced onion
Finely chopped clove of garlic
Sliced mushrooms
1/2 beef stock cube dissolved in 1/4 pint water
Carton 1/2 fat creme fraise
2 tsp paprika
Spray a high sided non stick frying pan with oil, add the onion, garlic and chicken, stir and fry over a high heat for about 3-4 minutes until the chicken is cooked, add the mushrooms and stir fry for another minute. Add the paprika and stock, cook another minute, then add the creme fraise and stir well to combine - ready to serve.

I have gor recipes for the tikka and chasseur but will need to dig them out - will post them when I have.