For a successful barbecue, the choice of meat and garnishes is important.

But what about sauces?

To change industrial and classic condiments, ketchup, mayonnaise and mustard, new recipes are simple to prepare and more original.

For even more successful grilling.

With the beautiful days, the barbecue season is back!

Three in four French people have an appliance for grilling their meat, whether it is a barbecue or a plancha.

And to enjoy a grill even more, whether it is a prime rib or sausages (not pricked to prevent them from drying out and burning) the condiments are important.

No more industrial sauces, such as ketchup or chemical mayonnaise.

Here are some simple recipes, to prepare in advance, to enhance your cuts of meat.

Vary the pleasures

The most difficult is the choice, since there are many sauces.

And some are more original than ketchup, mayonnaise, mustard or even barbecue sauce, which is in fact a more spicy ketchup with more spicy ingredients such as

Worcestershire

sauce

, chili or onions, usually eaten.

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For more originality, gourmets can go down to South America, Argentina.

A country passionate about barbecue, where you dip your prime rib in a Chimichurri sauce: crushed tomatoes, parsley, chopped cilantro, dried oregano, onion, lemon juice, sunflower oil, salt, pepper and a pinch of cane sugar.

Get inspired by chefs 

The most motivated can also pique ideas from professional cooks.

Chef Antonin Bonnet makes pear ketchup, while Alexandre Marchand has opted for mustard with a little maple syrup.

In Marseille, chef Georgiana Viou revisits a sauce that comes from Benin, the recipe of which is available in her book "The taste of Cotonou - My cuisine of Benin".

A very fragrant tomato sauce with dried shrimps and ginger, which will go perfectly with grilled meats.

For beet lovers, chef Pablo Jacob from Douze, a Parisian food hall, offers beet ketchup (recipe opposite).

If time is really running out, some ready-made sauces are still delicious and environmentally friendly.

Choose small brands that rehabilitate condiments made in France.

Maison Martin offers, for example, a "hot sauce" with peppers grown in Brittany, in a reasoned way.

The "3 chouettes" offers a carrot-ginger or beet-cumin ketchup.

No excuse not to sit at the table enjoying a better sauce with its beautiful grill.

The beetroot ketchup recipe

  • Ingredients

200 grams of beet

An onion

Ginger

Garlic

Balsamic vinegar 

Lemon juice

Salt, pepper, paprika and coriander

  • Recipe

1.

Cut the beetroot, wrap them in aluminum foil and cook on the barbecue for one hour.

2.

Melt an onion in a pan with a little ginger and garlic 

3.

Add the spices: salt, pepper, paprika, coriander grains. 

4.

Add the cooked beets, lemon juice and balsamic vinegar. 

5.

Let reduce then mix the preparation.