The preparation of a good barbecue requires obtaining adequate raw material, a suitable grill, the best charcoal, a trained gastronomic professional; and also, the use of the appropriate sauces.

But what are the most recommended sauces when making this type of preparation? On this occasion, in this Servicoal article, we will tell you in detail everything you need to know about which are the best sauces for meats. As a result, you will be able to offer extremely tasty meat cooked on the grill, which will delight each of your clients or special diners.

Sauces for grilled meats: which are the best?

Although the meat (regardless of its origin) is the central ingredient of a barbecue, the preparation of the sauce is a fundamental step to enhance the flavors of the dish. However, the sauce mustn’t feel too much. In other words, it should not be a flavor that completely invades the palate, but rather enhances the corresponding flavors and aromas of the meat.

Due to its importance, below, we present some of the most exquisite sauces to accompany your barbecue. In this way, whether you join the HORECA channel or want to cook within your family and domestic environment, you will be able to provide your guests with the best roast meat.

Prepare a delicious barbecue sauce

All you will need is an onion, 4 sliced garlic cloves, a generous tablespoon of brown sugar, 70 ml of soy sauce, 250 ml of tomato sauce or ketchup, 40 ml of extra virgin olive oil, 2 tablespoons of honey, salt, and pepper to taste.

The procedure is simple: you start by browning the onion, along with the garlic. Later, you add brown sugar and honey. You cook for a period of approximately 7 minutes. Add the salt and pepper according to your preferences. You let the sauce cool and it is ready to complement perfectly.

Discover the intense flavor of the mustard sauce

Another possibility to increase the flavor of your barbecue meats is preparing this exquisite sauce, whose main ingredient is mustard. If you decide to do it, you will need 200 ml of chicken or beef broth, 200 ml of liquid cream, 2 tablespoons of mustard, salt, and pepper to taste.

To make it, in the first instance, you must heat the broth until it reaches the boiling state. Then add the cream, added to the pepper and salt. After that, reduce until you get a thicker sauce. Add the mustard and mix the preparation until you no longer see lumps.

Get to know the BĂ©arnaise sauce and make an impact with your barbecue

This is a French sauce, very similar to Hollandaise sauce and it is the ideal accompaniment for all types of meats; and especially, for those who prepare on the barbecue.

If you choose to prepare it, you will have to get: 70 grams of shallots, 300 grams of butter, 175 ml of white wine vinegar, 4 egg yolks, 1 tablespoon of finely chopped tarragon, pepper, and salt according to your taste.

As a first step, the butter should be melted. You can do it together with a little extra virgin olive oil to avoid burning; or also, a water bath. Once this procedure is finished, you must remove it and keep it out of the fire.

Later, peel and chop the shallots. Add the salt and pepper. At the same time, tarragon and white wine vinegar. Prepare a reduction with moderate heat, in order to evaporate all the vinegar.

Then add the yolks along with a little cold water. Try to beat over medium heat for a time that ranges between 5 and 10 minutes. And beating constantly, place the butter little by little and in the form of threads. Add salt and pepper and pass the preparation through a strainer.

Chimichurri sauce, a gourmet alternative for your barbecue

This is a sauce from South America. Its exact origin is uncertain, although it would be between Argentina, Uruguay, Chile, and Paraguay, where today it is widely used for preparing grilled meats. It is a vinaigrette accompanied by spices of all kinds. Its objective is to enhance the flavors of the meat. Keep in mind that it is served cold or warm.

To obtain it, the following elements are needed: 200 ml of extra virgin olive oil; 50 ml of vinegar; 50 ml of white wine; 2 cloves of garlic; half an onion; one hour of laurel; a small spoonful of sweet, spicy paprika, cumin, oregano; 30 g of chopped fresh parsley, 20 g of thyme and rosemary, salt and pepper to taste.

Take a bowl and add the garlic and chopped onion. Then, put all the spices and the rest of the ingredients mixed, until you notice that you have achieved a homogeneous sauce. You can prepare it a few hours before cooking the barbecue so that all the flavors intensify.

Meat sauces: prepare the Porto sauce

Its name is due to the use of red wine. It is used especially for cuts of meat such as loin or grilled beef. You will need 200 g of onions or shallots, 200 ml of red wine, 250 ml of beef broth, 30 g of butter, salt to taste.

Peel and chop the onions. Then add the red wine. Put the preparation to cook over medium heat and add the beef broth and salt. Keep it on the fire until a creamy composition is visualized. Finally, add the butter slowly and in the form of threads.

As you have seen, preparing a barbecue involves contemplating some key factors. And one of them is meat sauces. If you prepare any of the ones that we have presented in this analysis, surely you will be able to offer your customers a different and unique gastronomic experience.


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