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7 Different Meat Sauces to Add Flavor to Your Red Meat

The element that makes vegetables and meat products fun is undoubtedly sauces. You can add a completely different dimension while increasing the flavor of foods with the sauce you use. There are five main sauces accepted in the world cuisine: Béchamel, Espagnole, Velouté, Hollandaise, and tomato sauce. Some of these sauces are for white meat dishes, and some are for red meat dishes. Others flavor pasta, baked dishes, or vegetables. Check out these recipes if you're looking for sauce for the meat you're cooking. Let's examine 7 different meat sauces used with red meat and add flavor to your meat and the ones used as red meat side-sauce out of these 5 fundamental sauces.

BBQ Sauce

We start with the most well-known of the meat sauce types. Coriander and cumin seeds are roasted in a pan for a smoky taste while preparing barbecue meat sauce, which is a delicious accompaniment of all grilled meat dishes and fries. Then onions, garlic, and roasted seeds are chopped in the blender. The mixture is cooked until it is thickened with ketchup, molasses, red pepper, vinegar, broth, black pepper, lemon juice, and salt. Finally, the sauce is filtered. Click here to review Jr. SousChef's Organic Barbecue Sauce.

Gravy Sauce

Gravy, American buttered meat sauce, is a sauce served with chicken, turkey, and red meat, mashed potatoes, or boiled corn on the cob. Grain pepper grains and onion are roasted with butter. Flour is added and roasted until brown; then, chicken broth, broth, and salt are added and cooked until thick. After filtered, the sauce becomes ready for use.

Espagnole Sauce

Espagnole meat sauce, which is one of the 5 main sauces accepted, is one of the sauces quite suitable for red meat and vegetable dishes. Bovine bone is baked to prepare this sauce. Onions, carrots, celery stalks are roasted, and flour is added. After the mixture is brown, tomato paste and water are added. The bone removed from the oven is cooked for a long time by adding salt, pepper, thyme, and parsley to the mixture. The sauce is finally filtered. Demi-glace sauce is prepared by adding an equal amount of Espagnole sauce and brown stock. Madeira sauce, Sauce Chasseur, Sauce Robert, and Bordelaise sauce are also meat sauces derived from Espagnole sauce.

Hollandaise Sauce

Hollandaise, one of the famous main sauces of French cuisine, is a buttered meat sauce served with meat and vegetables. The most important point of the sauce is to cook egg yolks in the bain-marie. Egg yolks are cooked bain-marie and scrambled by adding water and vinegar. After thickened, butter, salt, and pepper are added, and the sauce is prepared. Béarnaise sauce, which has a particular place among the sauce recipes for meat, is a flavor derived from Hollandaise sauce and contains fresh tarragon. The cream is added to Hollandaise sauce for Mousseline sauce, tomato paste for Choron sauce, blood orange juice for Maltaise sauce.

Chimichurri Sauce

It resembles Chimichurri Pesto, a meat sauce used in all South American countries, although of Argentina origin. It can also be used as meat frying sauces for meat marination, while it can be served as a sauce on red meat. It is an easily prepared sauce by finely chopping or blending parsley, fresh oregano, garlic, vinegar, olive oil, salt, chili flakes in a blender.

Chermoula Sauce

Chermoula, a meat sauce of Moroccan origin, is also called coriander pesto. It has a wide range of uses, such as fish, seafood, red meat, and vegetables. Since pesto means "crushed in a container," it does not actually refer to the shape of a sauce, but to the way it is made. For Chermoula, garlic, fresh coriander, parsley, lemon juice, red pepper, tomato paste, salt, coriander, and cumin seeds are crushed in a container, and olive oil is slowly added to bring them to the desired consistency.

Teriyaki Sauce

Teriyaki sauce, which is spread from North America although of Japanese origin, is used in all kinds of chicken and meat dishes as well as marinades. If it is to be used as meat sauce, it is used without starch, and if it is to be used as a fried meat sauce for a marinade, it is used with starch. In its preparation, it is cooked by pouring water, soy sauce, honey or brown sugar, vinegar, olive oil or sesame oil, garlic, fresh ginger, and sesame into a pot. It is filtered, and then it is ready.

By the way, just a quick reminder, Jr SousChef offers preservative-, additive- and colorant-free and organically produced Organic Dried-Tomato Ketchup, organic tomato purée, tomato paste, sauces, and ketchup. The organic Barbecue sauce among them saves those who want to add flavor to their meat from troublesome preparation. Are you ready to give it a try?