Ketchup, Mayonnaise and of course BBQ are the staple sauces In the UK. Here is some insight to other sauces around the world and how to prepare them at home for your next BBQ if you’re feeling more exotic.
Popular in Algeria, Libya, Morocco and Tunisia, this mixture is used to marinate fish, seafood and vegetables. It consists of garlic, oil, cumin, lemon juice, salt and coriander. In Morocco it is a common practice to add olives, tuna and a combination of green leafy herbs.
- Juice of 1 lemon
- 250ml coriander
- 4 garlic gloves
- 2 tablespoons white vinegar
- 1 tbsp ground cumin and paprika
- 1 seeded red chili
- Salt and cayenne pepper
- 1 tbsp olive oil
- Mix all the ingredients in a food processor, adding more oil until you are happy with the consistency.
Famous in Chile, this sauce is flavorsome, tangy and extremely versatile. It can be added to potatoes, breads and specifically BBQed meats.
It consists of diced tomatoes, olive oil, red wine vinegar, coriander and jalapeno peppers.
- 1 large chopped tomato
- 6 finally chopped scallions
- Cilantro (1.5 ounces approx)
- 2 tblespoons red wine vinegar
- 3 minced garlic cloves
- 1 tablespoon spicy red chili sauce
- ½ tablespoon crushed red chili flakes
- ½ tablespoon olive oil
- Dash of salt
Simply mix everything in a bowl or in a food processor.
Generously sprinkle cold water into the bowl and whisk together
Leave to rest in the fridge for an hour or so to let the flavors marinate together
This sauce originates from Brazil and reflects true Latin American culture with its hot and spicy flavor. Primarily made up of chillies, peppers and onions, this can be served with a range of different meats & salads.
- 1 chopped onion
- 1 chopped red bell pepper
- A grated teaspoon of ginger
- 2 chopped plum tomatoes
- Red chopped chili peppers (1 or 2 depending on your spice tolerance)
- 2 tablespoon lemon juice
- Dash of olive oil (1/4 of a cup)
- 1 Tablespoon vinegar
- Sprinkle of salt
- 1 Tablespoon parsley
- Mix the bell peppers, tomatoes, onion, ginger, chilli, salt and vinegar in a food processor until it’s in a smooth past.
- Heat some olive oil up in a pan over medium heat. Add the puree and stir for 10 minutes.
- Reduce the heat and simmer. Most of the liquid should evaporate within 10 minutes. Wait till it’s cooled down to room temp, sprinkle with lemon juice and parsley then serve.
This one is less exciting and exotic, considering it originated in Britain – making it an unlikely contender to make the list. Nevertheless, it deserves its place and makes a delicious condiment to go with lamb and game meats such as venison or duck.
- 500ml beef stock
- 2 tbsp lemon juice
- 4 tbsp redcurrant jelly
- 1tbsp flour
- 150ml port
- ½ tsp mustard
- Heat up stock in a pan on a medium heat
- Stir in some flour to thicken the paste
- Add the other ingredients in no particular order and stir until it’s all mixed to an even consistency
- Best served straight away
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