Sauces for meat: Have you ever noticed that there are so many different sauces for meat on the shelves of your local grocery store? Which ones do you use the most often? Which ones are your favorites?
If you’re anything like me, this can get a bit overwhelming as there are so many good tasting sauces out there. But if you just want clear instructions, then gathered up a list of the most popular steak sauces to use with chicken, pork, or any other cut of beef.
1. Classic sauce for chicken
This is a must-have for anyone who loves barbequed chicken. Barbecue sauce goes great with chicken, but you can also make your own if you’re feeling creative (just use apple juice, dry mustard, and pepper.
2. Buffalo wing sauce
This goes great with pork as well as beef. You can make your own by using Worcestershire sauce, chili powder, salt, and white pepper. I like to put this on my baked potato or pasta. Just sprinkle on a little olive oil, heat up the mixture a bit, and add some tomato sauce and you have a delicious buffalo wing.
3. Ballerina cheese
This is a great sauce to make with ground beef. In this case, just use Worcestershire sauce, salt, and white pepper. Just sprinkle on some tomato sauce, add a little olive oil, and mix until your cheese comes to a simmer.
4. Balsamic and tomato
Both go great with tenderloin or suckling pig. For pork, consider a barbecue-style sauce made with vinegar and black pepper. It is easy to make and very tasty. If you serve it chilled, it is a good alternative to the more traditional browns or creams served at a sit-down table during a formal meal.
5. Savory paste
The fourth choice is a savory paste that you can make with garlic, onion, and salt. These have a strong flavor, but not too strong for people who are watching their sodium intake.
Consider serving this with pasta. You can bake it or make it into a stew. Using tomato juice and a little pepper gives this a delicious, thick sauce to top off a plate of pasta.
6. Old Bay Seasoning
One more excellent choice for a savory sauce is Old Bay Seasoning. It is a blend of seasonings, spices, and herbs. You can buy this in a bottle, but if you are in a hurry, just use fresh ground black pepper and a bit of water to make your own. This has a distinct peppery flavor and serves as a great sauce for hamburgers, chicken wings, and sausages.
There are many other great choices for sauces for meat that will leave your meal with a flavor that will remind you of home-cooked meals that you love to eat. Just keep your imagination open, and try new things.
If you are in a hurry, consider using store-bought bottled sauces with a hint of your choice of seasonings. Be adventurous and experiment with sauces for meat. Who knows? You may find a new favorite that you love to make every time!
Good sauce for meat
If you are looking for a good, hearty base for a good sauce for meat, think about broth. Boiled or broth can be used in a variety of ways to add flavor and texture to any dish. Use it as a meat and vegetable soup, or a main dish with rice and vegetables. Add it to soups or casseroles with a hint of white wine for a touch of elegance.
To make a hot and chewy broth, try using a combination of chicken broth and rock salt in a medium sauce pan. Heat the broth to boiling, then add your desired seasoning mixture, lemon juice, brown sugar, and pepper to taste. Lower the heat and simmer the mixture until the flavors have melded. Remove the pan from the heat, strain the mixture into a bowl, and chill it to serve.
Make sauces thicker
If you prefer a thicker consistency for your sauces for meat, consider using a combination of olive oil, garlic, onion, and seasonings. In a saucepan, combine your ingredients and bring to a gentle simmer. Reduce the heat and allow the mixture to simmer. While it is simmering, cover the lid to keep it from burning.
If you are looking for a sweet, smoky flavor in your sauces for meat, try using apple cider vinegar, bouillon, or liquid smoke. Add one tablespoon of each to your simmering water, then stir to blend.
Add your meats and let them simmer for about 25 minutes to combine the marinade, flavor, and tenderizing properties of the ingredients.
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