7 Sauces for boiled meats
- Mostarda di frutta
- Salsa al cren
- Salsa al miele
- Mostarda di fichi
- Salsa di cipolle
- Salsa di peperoni
During the coldest time of the year, meat main courses are certainly among the most eaten. Roasts, meatloaf, flans and so on. Among these, boiled meats undoubtedly stand out, a preparation based on different cuts of meat, immersed in water and boiled for a definitely long time, about three hours, thus obtaining soft and tasty pieces of meat.
In addition to vegetables, mixed boiled meats are often served with sauces: from the most common green sauce, prepared with parsley, stale bread, anchovies, egg yolks and capers, to the more delicate mayonnaise, but also mustard, horseradish sauce or mostarda. Let’s find out together the 7 most suitable sauces to accompany boiled meats.
Mostarda is an accompanying preparation sweet enough and with slightly spicy hints, given by the presence of mustard. It contains some pieces of candied fruit that tickle the palate, and its spicy notes make it one of the most authentic flavors of the Italian tradition. Paired with mostarda, boiled meats acquire even more flavor and refinement, becoming a perfect dish for all those special occasions, such as holiday time.
Horseradish sauce, is a very particular preparation, surprising the ones who taste it. It is prepared with horseradish, a plant grown mainly for its root from which the sauce is made. The root, when intact, has almost no flavor, but if it is cut or grated, it releases a strong and pungent taste, suitable only for those who love strong flavors. For this reason, if you want to accompany it with boiled meat, we suggest to serve it separately, maybe in a gravy boat.
Mustard is a tasty and spicy sauce that perfectly enriches meat dishes, including boiled meats. There are many different type of mustard, such as Dijon mustard, one of the most famous, prepared with only brown mustard seeds; or the so-called Moutarde à l’ancienne, the old-fashioned mustard in which the whole grains are preserved, which give a more rustic taste and appearance to the preparation.
One of the classic sauces to be combined with boiled meat is honey sauce, or rather, bee sauce, also called avije sauce. It is a sauce prepared with honey, walnuts, and a mustard note. The result is a pleasant combination of sweet and spicy flavors, an amber colored sauce with a grainy texture. If you want to make it smoother, you can easily blend it for a few seconds with an immersion blender.
A really tasty preparation which, in addition to accompanying meat very well, also goes divinely with cheeses and other savory dishes. Lazzaris fig mostarda also has a spicy note, given by the mustard transforming it into a delicious, flavored and sweet and sour sauce that will enhance even more your boiled meats.
Onion sauce is the ideal sauce to give grilled or boiled meats an extra touch, furthermore it is very easy to prepare. If you want to obtain a sweet and lovable onion sauce, we suggest using red onions, since they have exactly these characteristics and will be able to transfer them to your sauce.
If you want to combine your boiled meats with a sauce with an intense but at the same time delicate taste, you can choose the pepper sauce. The Lazzaris’ one is sweet and sour and spicy, and it is excellent combined with boiled meats but also with fish and vegetables. Furthermore, the taste of pepper sauce changes according to the quality of pepper used, that’s why it is important to use the ones you prefer, so you can give your pepper sauce the desired flavor.