The best sauces for meats


The sauce plays a very important role to finish add the final touch to a plate. In the case of pasta, Bolognese sauce, carbonara or Neapolitan sauce, are key to making these a complete dish. The same thing happens with meat, since such a dish without a sauce will lose flavor and juiciness. In addition, we have the advantage that we can choose between several sauces to cook different dishes every day. Therefore, in this article we are going to review the best sauces for meats, in addition to providing the ingredients to make them without complications.

You may also be interested: How to cook frozen meat

Where does the sauce come from?

There is evidence that the sauce in the kitchen was already used in the first century BC by the Romans, as an accompaniment to meals. Although the use was the same as what we give it today, its elaboration was somewhat different, since intestines of different animals were used. Later, they began to make more varied sauces and made with different flavors: some more bitter, others sweeter, etc. Subsequently, they began to divide according to different classifications, highlighting the sauces: bechamel, allemande, velouté and espagnole. Today, sauces are used both in the most exquisite kitchens and in fast food establishments, assuming a basic element.

Mushroom sauce

One of the best options when accompanying a dish made with meat is mushroom sauce. These mushrooms provide essential amino acids, they are rich in minerals, especially in iron, potassium and phosphorus, in addition to having vitamins B and C. It is a highly recommended sauce for those who want to bring a healthy and balanced diet or for those who are taking care of their weight.


  • 500 grams of mushrooms,
  • 350 ml of milk
  • 1 onion
  • Butter.
  • 2 tablespoons flour
  • 1 clove garlic.
  • Pepper.
  • Salt.


Chop the onion, garlic and mushrooms and add to a pan over low heat with a little butter, minus the mushrooms. We pepper and, optionally, we can add a rosemary branch to add additional flavor. When the content is golden we add the mushrooms and leave them for 15 minutes over low heat, stirring frequently. Subsequently, we add the milk, stir well and let stand until the milk reduces and acquires a thicker texture.

Chimichurri sauce

It is a sauce widely used in Latin American cuisine, characterized by a greenish hue. It has a spicy, tasty touch and gives us nutrients thanks to the ingredients of which it is composed. The properties of garlic, cilanro and other components are widely known and then we explain how to make it.


  • 3 tablespoons oregano
  • 1 tablespoon parsley
  • 1 tablespoon cayenne pepper
  • Half tablespoon of lemon juice.
  • 2 cloves of garlic
  • 5 tablespoons olive oil
  • Vinegar.
  • Salt and pepper.


We boil half a liter of water. Meanwhile, cut the garlic and parsley and mix together with cayenne pepper, oregano, salt and pepper. We add a little of the boiled water to the mixture inside a bowl and mix by adding a little vinegar and oil until the desired texture is achieved. Add the lemon juice and go.

Roquefort sauce

If you are what you like strong cheeses, roquefort sauce to accompany meat is an option that surely satisfies your palate. This type of cheese is rich in vitamin B5 and B2, as well as being one of the foods with the highest sodium content. By having a high level of calcium, it is a food beneficial for the bones and for consumption during pregnancy, stage where the body consumes more calcium.


  • 100 grams of Roquefort cheese.
  • 200 ml of liquid cream.
  • Nutmeg.
  • Olive oil.


Heat a little olive oil in a pan over medium heat. Chop the cheese and add it to the pan until it melts. At this time we add the cream and change over low heat, stirring the contents. Add the nutmeg and wait for it to acquire the desired texture.

Gloucester Sauce

It is a typical english sauce Mayonnaise based compound. Its preparation is very simple, and it is also an excellent option as a sauce to accompany meats. Mayonnaise is a sauce of Spanish origin made with eggs, vinegar, oil and salt and its consumption has expanded throughout the world. In this case, we will teach you how to prepare the Gloucester sauce.


  • 130 grams of mayonnaise
  • A tablespoon of Worcester sauce, also called Worcester sauce.
  • 30 grams of sour cream.
  • A few drops of lemon juice.
  • Fresh dill
  • Salt


To make this recipe, you can choose to make the mayonnaise yourself or buy it in a supermarket. If you decide to do it yourself, we just need to add all the ingredients in the same bowl and beat them. The trick is to beat the content so it doesn't cut. To do this, we introduce the mixer turned off to the bottom of the container; Once this is done we turn it on at medium speed without moving it until all the ingredients have been mixed. At this point we go up and down the mixer until we get the texture of the mayonnaise.

Once we have the mayonnaise, we add the 130 grams in a bowl along with the sour cream, the squeezed lemon and a tablespoon of Worcestershire sauce. Add fresh dill and mix the entire contents of the container until we get a homogeneous mixture. Once we reach this point, we add a touch of salt to finish flavoring and we will have the sauce ready to accompany the meat. It is important to keep the sauce in the refrigerator and consume it within 24 hours of its preparation.

If you want to read more articles similar to The best sauces for meatsWe recommend that you enter our Food and Drink category.