10 RECIPES FOR MEAT SAUCES

Red wine meat sauce:

• Ingredients: 1 cup of red wine, 1/2 cup of beef stock, 1 shallot (chopped), 2 tablespoons of butter, Maldon® Salt and pepper to taste.
• Method: Melt the butter in a frying pan and sauté the shallot until translucent. Add the red wine and beef stock. Cook over a medium-high heat until reduced by half. Finally, season with Maldon salt and pepper. Serve hot with red meat.

Honey mustard sauce:

• Ingredients: 1/2 cup Dijon mustard, 1/4 cup honey, 1/4 cup white wine vinegar, 1 tablespoon olive oil, salt and pepper to taste.
• Method: Mix all the ingredients in a bowl until well combined. Then season to taste with salt and pepper. This sauce is ideal for serving with chicken and pork.

Mushroom and cream sauce:

• Ingredients: 1/2 cup Dijon mustard, 1/4 cup honey, 1/4 cup white wine vinegar, 1 tablespoon olive oil, salt and pepper to taste.
• Method: In a frying pan, melt the butter and fry the garlic until golden. Add the mushrooms and cook until tender. Finally, stir in the cream and simmer until thickened. Season with Maldon salt and pepper and you’ll have the perfect mushroom and cream sauce for meat.

Homemade barbecue sauce:

• Ingredients: 1 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika and 1 teaspoon of Maldon® salt. 
• Method: Combine all the ingredients in a saucepan over a medium heat. Simmer for 15 minutes, stirring occasionally. Add 1 teaspoon of Maldon Salt at the end. This meat sauce is perfect for ribs and chicken.

Chimichurri sauce for meat:

• Ingredients: 1 cup fresh parsley (chopped), 1/4 cup fresh oregano (chopped), 4 cloves of garlic (chopped), 1/2 cup olive oil, 1/4 cup red wine vinegar, Maldon® salt and pepper to taste.
• Method: Mix all the ingredients in a bowl and leave to stand for at least 30 minutes. Serve over roast or grilled meat for a fresh, herbaceous touch.

Tomato and basil sauce:

• Ingredients: 400 g tinned chopped tomatoes, 1/2 cup onion (chopped), 2 cloves garlic (chopped), 1/4 cup fresh basil (chopped), 2 tablespoons olive oil and a pinch of Maldon® salt.
• Method: Heat the olive oil in a frying pan and gently fry the onion and garlic. Add the tinned tomatoes and simmer for 20 minutes. Finally, stir in the basil and a pinch of Maldon® salt just before serving.

Roasted pepper sauce for meat:

• Ingredients: 2 red peppers (roasted and peeled), 1/4 cup of almonds (toasted), 1 clove of garlic, 1/4 cup of olive oil, Maldon® salt and pepper to taste.
• Method: In a blender, combine the roasted peppers, almonds, garlic and olive oil. Blend until smooth. Season to taste with salt and pepper. Ideal as an accompaniment to white meat.

Yoghurt and cucumber dip (Tzatziki):

• Ingredients: 1 cup of Greek yoghurt, 1 cucumber (grated and drained), 2 cloves of garlic (chopped), 1 tablespoon of lemon juice, salt and pepper to taste.
• Preparation: Mix all the ingredients in a bowl until you have a smooth sauce. Chill for at least 30 minutes before serving. This sauce is often served with lamb or chicken.

 Red berry sauce:

• Ingredients: 200 g red berries (fresh or frozen), 1/4 cup sugar and 1 tablespoon lemon juice.
• Method: In a saucepan, mix the red berries, sugar and lemon juice. Cook over a medium heat for 10–15 minutes, stirring occasionally. This meat sauce is ideal for serving with meats such as pork.