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Homemade sauces that go perfectly with any roast

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A tender, juicy roast deserves to be accompanied by more than just ready-made mustard or ketchup.

Fortunately, a good, traditional sauce that takes your meat to the next level is not hard to make at home. Sometimes, all you need is a blender like the EBR2001, whose high speed blending function can create smooth sauces, while its detachable mill grinder can grind dried herbs and spices for use in them. If minimal cooking is required, an induction hob like the Electrolux EEH353C can be used to create a consistent heat to prepare delicate sauces.

Dripping gravy

You don’t need to look too far for ideas for gravy. Just look in the roasting pan. The drippings from the meat can serve as the base for a delicious brown sauce, and is a classic favourite to serve with roasts. All you need is to separate the melted fat from the dripping, then combine it with butter and flour, and stir until it turns a medium brown.

Add the rest of the dripping to it to create the gravy. If there is not enough liquid dripping, you can add stock that matches the meat. So combine chicken stock with the mixture for poultry, or beef stock with beef to create the gravy.

Chimichurri

Chimichurri
By Cookbookman17
http://www.flickr.com/photos/58545726          

Chimichurri is a type of parsley pesto that does well served with or on grilled meats.

This Argentinean sauce is more or less a blended parsley pesto with garlic, salt, pepper and olive oil. It can also be used as a marinade. It pairs well with different types of meats and fish, including beef, pork and chicken, and particularly so if the meat is grilled.

Harissa

Harissa
By Amy Ross
https://www.flickr.com/photos/22798667        

Harissa is a hot pepper paste that is commonly seen with North African dishes. 

This Tunisian hot pepper paste is a commonplace sight on North African dining tables. It uses cumin, red peppers like piri piri, garlic, coriander and lemon juice. Depending on your chili tolerance, you can vary the use and type of chilies in the sauce. It can be used with beef, pork, fish, lamb and chicken.

Hollandaise

This is one of the five “mother sauces” in French haute cuisine. It is made with egg yolks and clarified butter, and seasoned with lemon juice, salt and pepper. The basic Hollandaise goes well with seafood and over vegetables like asparagus.

However, Hollandaise is very versatile, with the ability to be turned into different sauces by changing an ingredient. For example, adding shallots, chervil, peppercorns and tarragon turns it into béarnaise, which is paired with roasted beef or chicken. If the tarragon is replaced with mint, it creates a French sauce that accompanies lamb perfectly.

Raita

Raita, a sauce from India, is made by blending yogurt, diced cucumbers, green onions and cumin. It can help to cool off the heat from curries and is commonly served with beef, pork and chicken kebabs.

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