Category: Sauces

Coriander sauce

Cilantro board sauce

Cilantro board sauce is a great sauce for different cuts of meat. It is also a fun alternative if you’re tired of chimichurri. You make it in less than ten minutes. Make sure you mix it at least 30 minutes before serving, so the flavors are mixed well. It doesn’t keep in the fridge for long, so make only as much as you need.

Sticky BBQ Glaze

Sticky BBQ Glaze

Here’s a sticky bbq glaze that works for both chicken and ribs. A sticky glaze should be part of your standard repertoire, here I’m sharing my version.

Lemon and Caper sauce, mixed

Lemon and Caper sauce

Lemon and Caper sauce is a great sauce for most fish. It’s refreshing, easy to put together, and you just need to prep it 30-60 minutes before serving. Here’s how!

Blueberry sauce

Blueberry sauce

Blueberry sauce might not be the first thing you think of for your next dinner, but it is a great sauce with game meat. Try it, I’m sure you’ll like it! Fresh blueberries are preferred, but if you can’t find them, frozen unsweetened blueberries work just fine also.

Pico de gallo

Pico de gallo

Pico de gallo is a Mexican tomato salsa. It is really fresh, made in an instant, and it works really well with grilled food. I use shallots here for their mild flavor, but feel free to use red or yellow onion instead.

Sweet hickory BBQ sauce

Sweet hickory bbq sauce

This is a bbq sauce meant to use for both glazing and as a side dish. If you use it for glazing, add another tablespoon of brown sugar. It has a nice soft sting from the ground ginger and Worchestershire sauce, but it isn’t hot in any way.

Cognac sauce

Cognac sauce

Cognac sauce is a savory classic. It is best served with various meat dishes, and the cognac adds a touch of sweetness and complexity. Feel free to replace the thyme with another spice of your liking.

Chimichurri

Chimichurri

Chimichurri is a great sauce for different cuts of meat. It originates from South America, where it is used as a complement for different steaks. You make it in less than ten minutes. Make sure you mix it at least 30 minutes before serving, so the flavors are mixed well. It doesn’t keep in the fridge for long, so make only as much as you need.

Olive and sundried tomato sauce

Olive and sundried tomato sauce

This sauce goes really well with pork. It has a nice touch of saltiness from the olives, and the tomatoes add complexity to the flavor. Create a double batch, as this sauce won’t last long.