Bar­be­cue sauces.

Not all bar­be­cue sauces are cre­ated equal. Or cre­ated the same, for that mat­ter. Any­where in the world where there’s bar­be­cue (that is, ev­ery­where) there’s bar­be­cue sauce. Fire it up.

Gourmet Traveller (Australia) - - Nov -


Made fresh, satay sauce goes from sub­ur­ban to sub­lime. Start with an aro­matic base of finely chopped red shal­lot, lemon­grass and galan­gal. Fry it off with crushed cumin and co­rian­der seeds, sim­mer with co­conut milk, then blend it with roasted peanuts and sea­son with tamarind and ke­cap ma­nis. It is, of course, a very nat­u­ral fit with things grilled on sticks (try prawns or a mix­ture of prawn and chicken to change things up). Fin­ish with a squeeze of lime for zing.


Vari­a­tions on this Thai dip­ping sauce abound, but in essence it’s gar­lic and hot chilli pounded to a paste with salt, then mixed with fish sauce, lime juice and palm sugar. Try us­ing roasted dried chilli in place of (or in ad­di­tion to) the fresh chilli for more depth, and fin­ish with chopped co­rian­der and thinly sliced spring onion. This sauce will def­i­nitely add punch and bright flavour to your next bar­be­cue; it’s killer with grilled chicken, and brings the fun to fish cakes.


The stag­ger­ing vol­ume of grilled meat en­joyed at Ar­gen­tinean asa­dos is surely helped along by the fresh­ness and pi­quancy of this herb sauce. The stan­dard is green: a mix­ture of pars­ley, oregano and gar­lic pounded to a purée with a mor­tar and pes­tle (it also comes up a treat in a food pro­ces­sor), then thinned with vine­gar and oil; the rojo ver­sion is spiced up with hot red chilli.


Used as a mari­nade, baste and dip­ping sauce, the sweet, soy-based tare (pro­nounced tar-ay; pic­tured far left) is in­dis­pens­able in Ja­panese grilling, and is an es­sen­tial el­e­ment of yak­i­tori. It’s typ­i­cally made by re­duc­ing soy sauce with mirin, sake and brown sugar to a thick syrup. Some cooks brighten it with aro­mat­ics such as gin­ger or spring onion, while oth­ers add dashi for more umami. It’s fan­tas­tic with chicken and much more.


In Cat­alo­nia, romesco is tra­di­tion­ally made with mild ñora pep­pers, but roasted or charred cap­sicum and tomato, peeled and puréed with the al­monds, bread, gar­lic, sherry vine­gar and olive oil, makes a per­fectly tasty sub­sti­tute. The clas­sic pair­ing for the sauce is calçots, a spring onion lit­tle-seen out­side Cat­alo­nia, but it’s de­li­cious with reg­u­lar spring onions or leeks cooked over coals. Try it with lightly grilled cala­mari or a whole fish.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.