Episode II – The Modern Marvels

The Old Guard made a glorious stand yesterday. Now the Battle rages on to its final stage as the YoungBloods of the sauce world draw their proverbial line in the sand! The following are their Weapons of Mass Satisfaction:


Chimichurri . This Argentinian sauce and marinade is akin to flat-leaf parsley pesto, with supporting flavours from garlic, salt, pepper and olive oil. Chimichurri can be paired with many proteins, including red meat, fish and chicken. It’s particularly common with grilled meats.

Mojo. Citrus (lemon, orange or lime) and garlic star in this Cuban sauce that also includes flavours from cumin, salt and pepper. Although mojo is a traditional marinade for pork in Cuba and Puerto Rico, it also pairs well with many proteins, including lamb, fish and chicken.

Chermoula. This Moroccan delight incorporates parsley, cilantro, garlic, paprika, cumin, crushed red pepper, lemon juice and olive oil. Traditionally, chermoula is served with fish, but can also be paired with meats.

Raita. A wonderful sauce from India, raita blends together yogurt, diced cucumbers, green onions and cumin. This sauce helps cool off even the hottest curries. Raitas is also commonly served with kebabs, and can be paired with red meats, fish and chicken.

Harissa. This chile sauce, a common sight on everyday North African tables, contains cumin, red peppers (such as piri piri), garlic, coriander and lemon juice. Varying the type and use level of the chiles determines its spiciness. Harissa can be paired with many proteins, like fish, lamb and chicken.

Hollandaise. Hollandaise sauce is made with egg yolks and clarified butter, and seasoned with lemon juice, salt and pepper. Hollandaise successfully pairs with seafood. But, as a mother sauce, hollandaise can be turned into many sauces by altering an ingredient, thereby opening the meat pairings to easily include chicken and lamb. For example, turn hollandaise into béarnaise by adding shallots, chervil, peppercorns and tarragon. Grilled or roasted beef or chicken would be a perfect pairing. Take béarnaise one step further and replace the tarragon with mint to make a French paloise sauce that matches perfectly with lamb.

Brown beef gravy. Although many cultures and countries have their versions, brown gravy is the classic all-American sauce. Brown gravy starts with a rich beef stock that is seasoned and thickened with a brown roux. Brown gravy is a natural with beef.

Maple curry. This sauce pairs with pork, fish or chicken. This unorthodox combination is sure to please even the most devout non-curry lovers, with the sauce drawing its strength and boldness from the curry spice and garlic, with a touch of cinnamon and a healthy helping of real maple syrup to soften the edges. The sauce also performs well as a glaze after baking the desired protein with carrots, onion and diced tomato.

Peach, chipotle, Thai basil sauce. This sauce pairs perfectly with a delicate fish, as well as pork or chicken.

Banana ketchup. This fruity combination may sound unappealing at first. However, it is wonderful with items with an island flair and pairs well with shellfish, conch, medium-bodied fish such as mahi-mahi and chicken.

Aioli. Garlic has a prominent place in this popular sauce that, when it comes to proteins, is served with fish and sometimes poultry. Pushing the envelope a bit allows for the addition of tomato and even Cheddar. These ingredients add body to create a tomato-Cheddar aioli sauce ideal for pairing with pork and beef.

Asian sweet chilli and strawberry sauce. This can be paired with seared salmon, tuna, chicken or pork. Sweet chilli sauce offers a sweetness that most of the population craves coupled with a driving heat—perhaps from Thai chillies—that fools even the most heat-weary individuals. Adding strawberries to the mix incorporates fresh support to the sauce, along with other casting flavours such as garlic, onion, black pepper and Thai basil.


A complementary sauce pairing has the ability to enhance and enrich almost any dish centred on meat, poultry or seafood. Both Food-development professionals and lovers can enjoy an unprecedented amount of options, from traditional to unusual, and should never be afraid to experiment.

The War is over. We all have won.

Pour your favourite sauce on the meat of your choice.

Lick your fingers and…..rejoice!

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