The use of sauces has changed dramatically due to the influence of various cuisines and cultures. This, combined with the variety of different products available now, has made a huge impact in the way we now view, create and use sauces in the kitchen.

The days of heavy cream sauces and thick, rich gravies are slowly being replaced by lighter versions of highly-flavoured glazes and sauces acting more as a final seasoning agent than anything else. Sauce-making is definitely an art that, once learned, gives endless possibilities to any dish. Here are some easy recipes that you can try:

fat-free white sauce

Ingredients: 275 ml milk,infused (but cold); 20 gm flour; salt to taste, freshly-milled black pepper

Method: Put milk in a saucepan and add flour. Over medium heat, slowly bring to simmering point, whisking continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Add seasoning and cook for 5 mins on a low flame.

Parsley sauce

This goes really well with fish cutlets and creamy mashed potatoes.

Ingredients:425 ml milk; a few parsley stalks; 1 bay leaf; 1 sliced onion, 1 blade of mace; 10 whole black peppercorns; 20 gm plain flour; 40 gm butter; 4 heaped tbs fresh parsley, finely-chopped ; 1 tbs cream; 1 tsp lemon juice; salt and pepper

Method: Put milk and the next five ingredients in a small pan. Slowly bring to simmering point. Pour mixture into a bowl and leave to cool. For the sauce, strain the milk back into the pan. Discard the flavourings. Add the flour and butter and slowly bring to simmering point, whisking continuously until the sauce is thick and smooth. Turn the heat down to its lowest possible setting and let the sauce cook for 5 minutes, stirring from time to time. To serve, add chopped parsley, cream and lemon juice.