Bottles for homemade sauce

sauce bottles

If you want to add a really special touch to even simple meals, make your own sauces. Homemade ketchup, mayonnaise, salad cream or barbecue sauce can lift any meal, and you will never buy commercially-prepared sauce again once you have tried the homemade variety! To make the finished product look professional and easy to store, Wares of Knutsford sells a number of bottles for sauce.

The sauce bottles range at Wares of Knutsford

Our bottles for sauce range in size from the small-but-useful 60ml, which is great for samples and testers, up to the 300ml Worcester sauce bottle. In addition to clear glass bottles, we offer a couple of squeezy plastic sauce bottles – one plain and one in a novelty tomato shape.

Salad cream sauce bottles

The classic salad cream bottle comes in 270ml size with a deep, twist-off lid in a choice of red or silver. You can buy the bottles singly or in packs of 12, 24 or 36. You don’t have to put salad cream in this bottle, of course, although it looks the part. The plain round sauce bottle in 250ml, the 250ml Tiptree deluxe sauce bottle or even the square and hexagonal bottles would also work really well and look very smart on the table.

Worcester sauce bottles

The Worcester sauce bottle comes in 150ml and 300ml sizes with a plain black Bakelite screw cap, with or without a sprinkler plug. The bottles are available in packs of six, 12, 24 and 36.

Square bottles for sauce

Our square bottles are versatile enough for various uses, including vinaigrettes and dressings, mustards, hot sauces (see below for an example) and other flavoured sauces. The 142ml bottle comes with a black duet cap or a silver-coloured screw cap; alternatively, the 60ml and 100ml Frantorini bottles are ideal for samples or individual serving sizes and the 250ml cylindrical bottle with a gold twist-off cap looks smart enough for artisan producers.

Homemade sriracha sauce

  • 2 tbsp palm sugar
  • 100g long red chillies, deseeded and chopped
  • 75g bird’s eye chillies, deseeded and chopped
  • 12 cloves garlic, peeled and chopped
  • 150ml distilled vinegar

Add all the ingredients to a saucepan with 150ml water. Gently bring to the boil, then simmer for about 10 minutes until the chillies are soft and the sauce has reduced by about 50%. Use a hand blender to whizz the sauce to a smooth finish and allow to simmer for another 5-10 minutes until slightly thickened and deep red in colour.

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