About Us

Boutique Sauces began with a simple conviction: that a proper sauce, made properly, turns a good dinner into an occasion.

Regan trained as a chef and cooked in some of Europe's most celebrated kitchens, among them Quaglino's in London, where on any given night she might be cooking for Madonna, Brad Pitt or Jennifer Aniston. She cooked in Sydney and Melbourne too, always with the finest ingredients, and somewhere along the way formed a quiet belief that food this good should be possible at home.

Back in Australia she met Dan, a country boy with an eye for good produce and a head for business. They shared a love of food, of friendship, and of the kind of night where dinner is the excuse and the company is the point.

The first sauce was made for one of those nights. A dinner party of rack of lamb, creamy mash and a mushroom filled pastry needed a proper jus, so Regan made one the way she had in the great kitchens. By the end of the evening the guests were less interested in the lamb than in what was poured over it.

That Red Wine Jus became the first jar. They began at farmers markets in 2014 as Signature Sauces, and spent two years refining every recipe to one standard: good enough to be served in a fine restaurant with nothing added, not even salt. The response was immediate, and it has never really slowed down.

When the time came to grow, the name Signature Sauces could not be trademarked, and so Boutique Sauces was born. A better name, as it turned out, for what was in the jar.

Today every sauce is chef-made in small batches at our kitchen in Cardiff, Newcastle, and in 2026, every sauce we entered at the Sydney Royal Fine Food Show came home with a medal. The philosophy has not changed since the trestle table: no artificial flavours, colours or preservatives, nothing genetically modified, gluten free, every batch tasted, and the hard work done long before your guests arrive.

We make sauces we genuinely want to eat. We hope you do too.

The range