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The 13 perfect sauces (and their recipes) to surprise everyone with your barbecue

22 mayo, 2021

What could be more attractive than a meal outside, on the patio or in the garden, on a spring or summer day? As the ash gray of the charcoal chunks turns to blazing red, the scent of itto food roasting on the barbecue or the grill stimulates the palate and gradually opens our appetite.

Succulent steaks, bright sausages, chicken thighs or delicious fish and vegetables taste best outdoors, accompanied by a glass of wine, a beer or a homemade soda, and bathed in an attractive sauce. And is that sauces turn the simplest of foods into tremendously appetizing, helping to improve the appearance and flavor of roasts. That is why we propose the perfect sauces to surprise everyone with your barbecue, be it meat, fish or vegetarian.

We must try that the sauce don’t mask the taste and aroma of the rest of the ingredients. On the contrary, sauces are there to enhance them and are the best way to have different dishes starting from the same base, since the range of sauces is unlimited. In each country, in each type of cuisine, we find their corresponding sauces and there is nothing more stimulating than discovering them.

Today we are going to propose different sauces typical of different cultures and countries, to accompany your roasts and barbecues or grilled meals. Different flavors so that you can choose the ones you like the most to prepare with meats, fish or vegetables, even with more original options that, a priori, we would not associate with embers. Fresh, spicy, intense, smoked … which one do you like the most?

Chimichurri sauce


The Argentine meat It is known throughout the world for its exceptional taste. The roasts represent one of the inescapable gastronomic events of the great South American country. The richness of its meat, which can be served and eaten alone, without accompaniment, has its best company in this sauce, since with the chimichurri all the culinary values ​​of beef are highlighted.

This sauce, very popular in Argentina and well established in Spain, seems to have its antecedent in the Spanish Creole sauce, with which it shares most of the ingredients. In addition, there are several variants, such as the Caribbean Creole sauce, in which the red chili stands out, or the American Creole sauce, with sliced ​​mushrooms, perfect with grilled or fried steaks.

We will start by putting in the blender glass vinegar, lemon juice, minced red onion, paprika, minced garlic, black pepper, ground bay leaf and salt to taste, without going overboard.

We grind well until a dough is formed thick without lumps. Add the olive oil and blend again. Finally we add the leaves of a bunch of parsley and the oregano and finish grinding. We taste and put to the point of salt.

More information in the full recipe.

Chermoula sauce

Chermoula Sauce

Chermoula is one of the sauces best known of the Maghreb cuisine. Morocco offers a varied and subtle sample of flavors in its kitchen and this recipe is the best example. The game of spices, which Arab cooks dominate so well, is of decisive importance when assessing the aroma and flavor of a dish. Sauces follow the same path and are the perfect complement to a recipe.

In this case, as can be seen from the variety of ingredientsWe are facing a wise combination of flavors that will more than justify our choice. The presence of mint, for example, makes the chermoula sauce acquire a very characteristic texture and aroma. In that chromatic and aromatic richness is really its value.

  • Ingredients. 5 cloves of garlic, 30 g of fresh coriander, 3 g of ground chili, 5 g of ground cumin, 5 g of sweet paprika, 45 ml of extra virgin olive oil, ground black pepper and salt.
  • Elaboration. Peel, roughly chop and mortar the garlic cloves together with 1/2 teaspoon of salt and the chopped coriander. Add the chili, cumin, paprika, a pinch of black pepper and three tablespoons of extra virgin olive oil. We mash a little more until we obtain a thick paste (it can be lightened with a little water). If we do not have a mortar, we can use a grinder or mixer to prepare the sauce. We just have to put all the ingredients in the glass (the best chopped coriander) and blend until they are integrated.

More details in the full recipe.

Romesco sauce

Romesco sauce

One of the great Catalan sauces and that, in addition, has given its name to an exceptional fish dish that is prepared with it. It is a fisherman’s sauce and we can focus it on the province of Tarragona, where it is still a must-see gastronomic landmark. The romescu, as it is called in Catalan, appears in most restaurant menus and the sauce reaches the table whenever there is fish and shellfish grilled.

It is a sauce with really modest ingredients, easy to prepare but which, when push comes to shove, transforms dishes into delicious delicacies. Make it more or less thick it is a matter of taste. The important thing is that its flavor, slightly spicy, adapts perfectly to the dish in front of us.

  • Ingredients. 2 ñoras soaked for 4-5 hours, 1 head of garlic, 3 ripe tomatoes, 15 g of toasted almonds, 15 g of toasted hazelnuts, 1 slice of toasted bread, 250 g of extra virgin olive oil, 100 g of vinegar ( or to taste), 1 chilli, sweet paprika and salt.
  • Elaboration. Once the ñoras are well soaked, we remove the seeds and reserve the skin with the meat. To roast the tomatoes and garlic we can use the fire, well covered with embers in aluminum foil, or in the oven. We must preheat the oven to about 200ºC and put the tomatoes and garlic on separate trays. The tomatoes will be ready in about 15-20 minutes. The garlic will take a little less time. Once roasted, we remove the skin from the tomatoes and remove the garlic one by one. We clean the ñoras of seeds and reserve the meat. We also peel the toasted almonds and hazelnuts. We toast a slice of bread. We put all the ingredients in a blender glass: the extra virgin olive oil, the vinegar, the tomatoes, the garlic, the ñoras, the nuts, the bread and beat at medium speed. Finally we add a teaspoon of sweet red paprika, salt and a chili pepper to give it a spicy touch. We beat again and we are testing and rectifying.

More details in the full recipe.

Sriracha sauce

Sriracha Sauce

This hot sauce comes from Southeast Asia and is very popular in Thailand, from where it has spread to the rest of the world, mainly in its american version. Its name comes from the homonymous city located on Sri Racha beach, where it was used as a condiment. If you mix it with a little fried tomato or tomato concentrate, you can make softer versions.

  • Ingredients. 8 chilli peppers, 4 cloves of garlic, 100 ml of rice vinegar, 1 teaspoon of Thai fish sauce (optional), optional tomato sauce, 30 g of coconut or brown sugar.
  • Elaboration. We open the chillies to remove the central veins and the seeds. We put the chillies, the peeled garlic and the vinegar in a jar and let it rest overnight to make a fermentation that will lower the power of the spiciness and provide delicious nuances. Optionally we can add a teaspoon of fish sauce. The next day, we put the mixture in the blender glass, add the sugar and crush to obtain a porridge. We transfer it to a saucepan and simmer for five to ten minutes. We remove from the heat and let it cool down. We crush again and we will obtain this delicious sriracha sauce. Optionally it can be mixed with a little tomato sauce.

More details in the full recipe.

Parsley garlic sauce

Parsley Garlic Sauce

Garlic parsley has the ability to enhance the flavor of our dishes in a unique way. Although it is sold dry (you can find it in any supermarket), homemade garlic, made with fresh ingredientsIt is unmatched. We can use the ingredients that we like the most and adjust quantities to taste.

  • Ingredients. 2 heads of garlic, 1 large bunch of very fresh parsley, extra virgin olive oil.
  • Elaboration. Peeled the garlic cloves and clean the parsley, we chop in a mincer with short, dry blows, so that a puree does not form, and lowering the remains that stick to the walls. If the glass of the mincer is small, it will be easier to chop the ingredients two or three times. Extra virgin olive oil can be added, but it can also be left as is. Either of the two formulas is perfectly valid when using it in the kitchen, either immediately or for future recipes.

More details in the full recipe.

We tested the new Weber Pulse 2000, a very powerful electric barbecue, but that can be used on balconies or terraces

Red mojo

Red mojo

This traditional sauce, which is made with a base of oil, vinegar and garlic, is Canarian gastronomy hallmark. They are popularly divided into red and green, soft and spicy (or spicy) mojos. In any case, green mojos are usually served with mild fish and seafood, while red mojos accompany other foods with a more intense flavor or traditional wrinkled potatoes.

  • Ingredients. 4 peeled garlic cloves, 2 thin slices of toasted stale bread, 50 g of roasted red pepper without seeds or skin, 50 ml of mild extra virgin olive oil or sunflower, 15 ml of vinegar, 3 g of salt, 3 g of ground black pepper, 3 g of cumin, 1 cayenne (optional), 3 g of hot paprika.
  • Elaboration. We drain the roasted peppers, but reserve part of their juice in case we want to adjust the thickness of the mojo later. We introduce in the glass of a hand mixer together with the salt, pepper, paprika and cumin. Add the vinegar, cayenne pepper (only if you want a spicy mojo, otherwise it is dispensed with) and the chosen oil, the latter in sufficient quantity to cover the previous ingredients. We grind. We test and adjust it if necessary adding more salt, pepper, cumin, etc. If the mojo is too thick, add a little pepper juice and blend again.

More details in the full recipe.

Barbecue sauce


Maybe the taste it does not remind you so much of the commercials They are sold as such, excessively sweet, but it is delicious with, for example, some roasted ribs to give them an extra touch of flavor. If you like it with a …