Sauces, marinades and rubs give dishes character. They bring flavour, balance and depth to meat, fish, vegetables, salads and barbecue dishes. From fresh dressings and classic sauces to spiced marinades and dry spice blends: with a good base, you can make simple ingredients taste much richer.
In short: sauces add flavour and richness, marinades allow ingredients to absorb flavour beforehand, and rubs are dry spice blends that add plenty of taste, especially when grilling, roasting and barbecuing.
Béchamel sauce
Béchamel sauce, also known as white sauce, is one of the five classic mother sauces of French cuisine according to Escoffier.
Chimichurri is a classic Argentinian sauce made from parsley, garlic, oregano, chilli, vinegar and oil. Fresh, herby and meant to be spooned over grilled meat.
