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
Popular sauce pairing: full-flavoured dark sauces
Gravies, Demi-glace, Jus
Creole, Spanish, Italian sauces
Velouté, Bercy, Allemande, Béchamel, Soubise
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.
Popular sauce pairing: light creamy sauces with mushrooms
Espagnole, Chasseur/Hunter’s, Gravy
Chef David’s tip: Give tomato sauce a sweet citrusy makeover with a squeeze of orange juice.
Popular sauce pairing: butter herb sauces
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.
Mornay, Nantua, Normandy
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