Bottles for sauces are some of our core products and extremely popular. A bacon sandwich just isn’t the same without ketchup and you can’t have a cheese salad sandwich without salad cream, and both of these sauces are so much better homemade!
Sauce bottles at Wares of Knutsford
Our selection of bottles for sauces includes bottles specifically designed for certain sauces and others which are good all rounders.
Worcester sauce bottles, for example, come in 150ml and 300ml sizes, in that distinctive ‘Worcester’ shape. They are available in packs of six, 12, 24 and 36, and with black screw top lids, with or without sprinkler insert. There is also a salad cream bottle in 270ml with a deep, twist off lid in a choice of silver or red. These are sold singly or in packs of 12, 24 or 36.
There is also a choice of round, square and hexagonal shaped clear bottles in sizes from 60ml to 300ml, plus a squeezy plastic sauce bottle and cheeky squeezy plastic tomato shaped sauce bottle.
You can of course keep all your home made sauces for yourself, but they make great and thoughtful gifts for Christmas!
Recipes for sauce bottles
Whether you choose the salad cream bottle or one of our other sauce bottles, this home made salad cream recipe will be delicious in sandwiches and salads, both creamy and tangy.
- Yolks of two hard boiled eggs
- 2 tablespoons English mustard
- Juice of half a lemon
- 1 tablespoon caster sugar
- 3 tablespoons white wine vinegar
- 150ml double cream
- 150ml olive oil
- Salt and ground white pepper
Add the egg yolks, lemon juice, sugar, vinegar and double cream to a food processor and whizz until the sauce begins to thicken. Keep whizzing as you gradually pour in the oil until the cream becomes a smooth emulsion. Add salt and ground white pepper to taste and pour into clean, sterilised bottles and seal.
You’ll never buy commercial barbecue sauce again after tasting the home made version!
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 red chilli, finely chopped
- 1 teaspoon crushed fennel seeds
- 55g soft dark brown sugar
- 50ml dark soy sauce
- 300ml tomato ketchup
- Olive oil
- Salt and pepper
Fry the onion, garlic, chilli, fennel seeds and sugar together gently for a few minutes then add the ketchup and soy sauce. Bring the mixture to the boil then reduce the heat and allow to simmer for a few minutes. Season to taste then pour into clean, sterilised bottles for sauce and seal.