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A tutta salsa!

5 fabulous sauces for meat

Sauces to accompany meat

Meat sauces, if prepared with care and love and with fresh and genuine ingredients, offer the opportunity to rediscover the flavors of the past and to enhance all cuts of Italian and non-Italian meat, but also to give a touch of personality to the our kitchen. Obviously, today it is easy to fall into temptation and buy one of the many ready-made sauces that we find on the market, due to the great variety of products available and the quick availability: products that are certainly easy to use but which certainly cannot match the taste of mayonnaise or homemade sauce. Flavors and tastes that can liven up a cheap steak, give a tone to Italian boiled meat or make a 100% Italian grilled meat and more unforgettable: who can resist dipping a piece of bread in a tuna sauce or a freshly made béarnaise, like was it done when you were little? Here is our personal selection of the 5 sauces for red and white meat and sauces for grilled meats that will drive you crazy.

Andalusian meat sauce: hot grills and roasts!

To liven up a roast and give a tone to a grilled Italian meat, take some mayonnaise, some homemade pummarola, ½ red pepper, 2 fresh hot peppers, the juice of ½ lemon, extra virgin olive oil and salt. Mix the mayonnaise with the tomato sauce, add the finely chopped peppers and chillies, stir in the extra virgin olive oil, lemon juice, salt and you're done.

Bearnaise sauce: grilled beef or fish

A sauce that should be served in a bain-marie and warm to enhance any type of grilled meat. A sauce for meat that starts with a base of butter to which you must add tarragon and parsley, shallots and crushed peppercorns. Then add some white wine vinegar, dry white wine and water and reduce by more than half on a low heat. Once reduced, filter and start whipping up this meat sauce by incorporating 3 egg yolks. You should obtain a foamy and swollen sauce that is almost as dense as mayonnaise, but with an amazing taste.

Horseradish sauce for meat: boiled meat with spirit

A meat sauce much appreciated in Austria, to accompany a rich boiled white wine , beef tongue and free-range chicken (all products you can find in our Bollito Box ). For this delicious sauce you will only need Cren (or horseradish), milk, crumbs from 3 milk rolls, 1 and a half liters of liquid cream, sugar, vinegar and salt. After soaking the bread crumbs in the milk, add it to chopped fresh horseradish root. Mixing with a wooden spoon, add the cream, sugar, a little vinegar (based on personal taste) and salt. Mix and serve with the boiled beef.

Cherry Sauce: Pork with style

A sauce created to accompany game, such as fallow deer and wild boar, which can be replaced with a good pork fillet . The ingredients are: cherries in syrup, 1 orange, 1 glass of sweet Marsala, currant jelly and cinnamon. Cut and slice the orange and place it in a saucepan with the Marsala, the orange juice, the currant jelly and a pinch of cinnamon. When the gelatine has dissolved, add the cherries, bring back to the boil and mix gently. Serve the meat sauce very hot, you will thank us later!

Sauce for white meats: spicy celery

A sauce for white meat that also goes perfectly with red meat, fish and vegetables. For the spicy celery sauce you will need: 3 celery hearts, 2 new spring onions, 3 large green olives, 3 large black olives, 250 g of Greek yogurt, lemon juice, horseradish, wild fennel, extra virgin olive oil, salt and white pepper. Take and finely chop the olives, celery and spring onions and transfer them to a bowl with the yogurt. Dilute the lemon juice and lots of olive oil to obtain a creamy consistency, complete with grated horseradish, in more or less abundant quantities, depending on how much you prefer the spicy aroma of this ingredient, salt and pepper. Garnish the meat sauce with chopped fennel and leave to cool in the refrigerator. A recipe that we presented to you last but we assure you that not in taste!