Every great meat entrée must have its accompanying gravy, or if you are a bit more adventuresome, a sauce. Just as no new dress is complete without its matching shoes and handbag, no main meat entrée should go without a great accompanying gravy or sauce. While the options are countless we wanted to give you some options to start with for the major meat and seafood categories and once you’ve tried some of these, you can head out into the land of cooking blogs and find others that are bound to add to your culinary pleasure.
Beef – Strong and bold, beef pairs well with earthy sauces with a bit of tang. Others love ta sooth creamier sauce. You never want to drown out the natural beefy taste of beef but each of these sauces helps to excite your taste buds just a bit more in the presence of a juicy cut of beef.
Chicken – Unlike other meats, chicken doesn’t have a strong distinct flavor of its own but because it tends to be a good healthy source of protein we tend to eat quite a lot of it as our main center plate item, in salads and often in casseroles. If you are looking for ways to give a bit more zip to that boneless skinless tasteless chicken breast, try adding a tasty sauce.
Lamb – Lamb can at times carry a bit of a bite that we Americans are not accustomed to which makes using the proper sauce essential to balance its sometimes-heavy flavor. Mint sauce or jelly is the most common pairing. You can also try adding other cooling elements to a lamb sauce—like creamy yogurt or mild grated cucumber—enhances the freshness of mint and cuts through lamb's slightly gamey flavor.
Yogurt Mint Sauce Mint-Caper Sauce Cucumber- Mint Raita Mint Chutney
Pork – Long ago our forefathers discovered that pork and fruit work great together. The sweet juiciness and touches of tartness that fruit brings balance to the fatty richness of the pork.
Peach and Ginger Sauce Cumberland Sauce Cherry-Port Sauce Cranberry-Pomegranate Sauce
Seafood – Unlike your land roaming animal, the meat that comes from seafood and shellfish is far more delicate. You are always safe just drizzling any seafood with a freshly squeezed lemon and perhaps dipping each forkful in a bit of tartar sauce. However, there are times you want a little something extra. Here are a few sauces that work very well with seafood. They don't clobber the delicate flavor of the fish.
Hollandaise Sauce Creamed Spinach Sauce Lemon Cream Sauce Piccata Sauce