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A tutta salsa!

The best sauces for BBQ meat

Unforgettable flavors

Preparing the sauces that accompany barbecue meat at home is really simple and fun. If you then add love, care and the use of fresh ingredients, BBQ sauces offer the opportunity to rediscover the flavors of the past but also to give a touch of personality to the cuts of meat we are about to cook.

In addition to classic sauces such as mayonnaise, chimichurri sauce and green sauce, homemade ones offer flavors and aromas that can liven up a mixed grill, praise the characteristics of each cut of meat and make a dinner offered to guests and beyond unforgettable . If combined with grilled meat appetizers and a good farm beer , success will be guaranteed. Let's discover together three condiments for grilled meat and BBQ.

Red spicy sauce

Hot, perhaps better to say "hot", this sauce gives a warm and enveloping flavor to fattier and more marbled cuts of grilled meat such as: Fiorentina Sashi Gold Dry Aged , Costata Sashi Gold Dry Aged and Picanha Sashi .

  • 2 red peppers
  • Crumb of 2 milk buns
  • ½ glass of red wine vinegar
  • 1 shallot
  • Spicy paprika
  • Hot pepper
  • Extra virgin olive oil
  • Salt and Pepper To Taste

Soak the breadcrumbs in the vinegar, roast the red peppers on the stove, close them in a paper bag and leave to rest for 15 minutes. Then peel them and remove the seeds, squeeze the crumbs and blend them together with the peppers, hot peppers and the shallot previously cut into pieces.

Pour the mixture into a bowl and, continuing to mix, incorporate a sufficient quantity of extra virgin olive oil to make it soft and homogeneous. Season with salt and season with spicy paprika. And here is a sauce ready to accompany roasted or grilled red meats with a spicy and aromatic touch.

Sweet paprika sauce

This sauce is the sweeter version for those who don't like spicy. It goes perfectly with grilled pork such as chops , grilled beef and grilled chicken . A real treat!

  • 1 teaspoon sweet paprika
  • Half onion
  • 1 glass of white wine
  • 30 g of flour
  • 1 cup beef broth
  • 100g of butter
  • Salt pepper to taste

Brown the butter with the finely chopped onion, as soon as it turns golden, add the white wine and let it reduce by half. Prepare a white roux: melt 30g of butter in a saucepan over a low heat. Remove from the heat and add the flour, mixing quickly to avoid the formation of lumps. Place the saucepan back on very low heat and cook for two minutes, stirring constantly. Keep warm.

Pour the white roux into the saucepan with the onions and mix well. Without stopping stirring, add the hot broth little at a time; continue cooking for 10 minutes. Off the heat, stir in the sweet paprika and the remaining flaked butter. Finally, add salt and pepper and serve while still hot.

Andalusian sauce

A sauce with a Spanish flavor that brings together many typical aromas of Mediterranean cuisine, suitable for accompanying grilled beef and pork , but also side dishes such as eggs and grilled vegetables.

  • 2.5 ml homemade mayonnaise
  • 2 ml of tomato sauce
  • ½ red pepper
  • 2 fresh hot chili peppers
  • Juice of ½ lemon
  • Extra virgin olive oil
  • salt

Prepare the homemade mayonnaise making sure it is rather compact. Then mix it with the tomato sauce. Peel, wash and dry the pepper and hot peppers, finely chop and add to the sauce.

Soften the mixture with a little extra virgin olive oil and flavor with the juice of half a filtered lemon and a pinch of salt. The game is done! Serve as an accompaniment to roasts and grilled red meat .