Proteins may be the heart of many dishes, but sauces are what bring them to life. Whether you’re using meat, poultry or fish, there are countless pairings that have evolved from the ‘mother’ red, brown, white and Hollandaise sauces, and many more that continue to be created to this day.

Complementing the base of the sauce with the core ingredient is important. With that sorted, you can really work on layering up the flavour to create a unique sauce for your dish

Try these protein/sauce pairings

Red Meat

Popular sauce pairing: full-flavoured dark sauces

Brown
Gravies, Demi-glace, Jus

Red
Creole, Spanish, Italian sauces

White
Velouté, Bercy, Allemande, Béchamel, Soubise

Hollandaise 
Hollandaise and lamb aren’t an obvious pairing. But with some fresh chopped mint in the Hollandaise, they’re a delicious combination.

Chef David El Bitar’s tip: Hollandaise and lamb aren’t an obvious pairing. But with some fresh chopped mint in the Hollandaise, they’re a delicious combination.

Poultry

Popular sauce pairing: light creamy sauces with mushrooms

Brown
Espagnole, Chasseur/Hunter’s, Gravy

Red
Puttanesca, Milanaise
Chef David’s tip
: Give tomato sauce a sweet citrusy makeover with a squeeze of orange juice.

White
Aurora, Suprême

Hollandaise
Maltaise, Grimrod

Fish

Popular sauce pairing: butter herb sauces

Brown
Sauce Espagnole Maigre
Chef David’s tip: This sauce is made with fish stock and mushrooms instead of brown stock and meat, allowing for a bit of cream and herbs to be added at the end.

Red
Spanish, Neapolitan

White
Mornay, Nantua, Normandy

Hollandaise
Mousseline, Choron

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