Strawberry Sauce

1. Put the strawberries and sugar on the stove on medium heat.
2. Soon sugar will dissolve; keep mixing and breaking the strawberries with a wooden spoon or spatula.
3. Add vinegar and vanilla extract.
4. Keep stirring until everything becomes thick and sticks to the back of a spoon. If you like the thicker jam-like consistency, simmer for a few extra minutes until you have the thick jam ready.
5. Let the sauce cool down and store in airtight container

Butterscotch/Caramel Sauce

1. Add brown sugar to a medium saucepan on medium heat.
2. keep stirring the sugar until it is melted
3. Add butter and a pinch of salt.
4. Keep whisking all the way, remove from heat and add cream(be careful there will be a lot of hue and cry in the pan)
5. Cook until everything is smooth and creamy. Don’t overcook or make it too thick, as it will thicken further once it gets cold.
6. Transfer the sauce to a bottle and keep it in a fridge.
7. If it is difficult to remove the sauce from the bottle, you can submerge the container in hot water to warm it up.

Vanilla Sauce

1. Mix granulated sugar and cornstarch in a cup separate bowl of milk,
2. Pour the water into the pan. Bring it to a boil and add the cornstarch milk mixture.
3. Keep stirring with a whisk in a circular motion.
4. Reduce heat to low and add vanilla extract and a 1/8 teaspoon kosher salt.
5. Keep stirring until the sugar melts and the sauce is thick.
6. Add heavy cream to the mixture.
7. Remove from heat and add butter.
8. Let it cool down and store it in a bottle.

Chocolate Sauce

1. Mix sugar, cocoa powder, and milk on the saucepan and whisk gently.
2. Bring it to a boil and reduce to a gentle simmer for about 30 seconds and turn off the stove. Stir constantly.
3. Add butter, salt and stir until melted.
4. Let cool and refrigerate until needed.