Barbecue sauces: red meats

The sauces are used at the end of cooking and in the plate to accompany the mixed grill. In fact a simple grilled meat slice can become a special dish if accompanied by the right sauce.

For red meats, with their full flavor and different shades, it is important to find combinations that do not cover the taste but exalt it. We therefore recommend three types of sauces:

American barbecue sauce

Easy and fast to prepare, the barbecue sauce is ideal for turning chops and chops into real masterpieces. To prepare it, just finely chop the onion and the garlic and brown them in butter in a saucepan, simmer with a little of vinegar then add the tomato puree. Combine the mustard, chili and continue blending. It takes 20 minutes for the cooking and a short amount of time to cool it down. After filtering the sauce, add salt, pepper, tabasco and Worcester sauce as desired.

Wine sauce and Worcester

It is the perfect sauce for those who love spicy flavors. To prepare a delicious wine sauce, you must warm two cups of red wine in a small pot. Add a subtle crushed of carrot, onion, celery and bay leaf. When the water of the vegetables is reduced add two drops of Worcester sauce until reduce the mixture to slowly fired for about 5 minutes. At the end of cooking, the sauce must be filtered.

Romesco sauce

The romesco sauce is an exquisite sauce typical of Catalan cuisine. Usually in Catalonia is used to accompany calçots, typical local leeks cooked on a bed of embers and devoured with hands. It is made up of chopped red chillies, roasted tomatoes in the oven, hazelnuts and almonds, garlic and a lot of olive oil. Besides being excellent on meat, it is also great on fish. It can also be simply tasted on a slice of toasted bread while waiting for the grilled meat to be brought to the table.

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