Cooking sauces

I always have some crème fraiche in the fridge, a bottle of dry Vermouth which goes well with fish, chicken and pork, together with a range of different mustards, some capers and dried herbs/spices and it's easy to knock up a sauce very quickly using the meat juices, some butter and anything else that needs using up. I find baby spinach is really handy to chuck into sauces as it wilts down easily, halved cherry tomatoes, cooked mushrooms, grated cheese or crumbled feta all make a basic white sauce a bit more interesting.

I always seem to be able to whip up a sauce from scratch, having a good basic store cupboard helps!
As we are in the process of moving I have run everything down but I discovered in Lidl some fabulous sauces in sachets, there is a wild mushroom , peppercorn and bernaise.
They serve 4 but I have successfully frozen left over sauce.

I am going to try your house pasta sauce Rosiebee.
As mentioned, I have written them all down so thank
Bon appetite!

Equal quantities of mayonnaise and Greek yogburt with finely chopped chives and a spot of milk to loosen makes a lovely pouring sauce over new potatoes.