Barbecue Sauces to Enjoy this Summer!

Barbecue on the Costa Blanca

If the definition of barbecue is grilling meat slowly allowing it to cook in its own juices, then it, of course, has been around since fire. Barbecues are much more than cooking food. They are a social gathering of multi-generations of family, friends and neighbours eating al fresco.

Most countries have their own versions of barbecue and here in Valencia Spain cooking outdoors is done most of the year round with Paellas. Sardines are also a big favourite too.

But what is a barbecue in any country without barbecue sauces?

Here are three great sauces to accompany barbecued meats and a barbecue sardine dish.

Disfruta de la barbacoa!

Spanish Sauce recipe:

Salsa española

A rich sauce to accompany barbecue meat dishes


500 ml meat stock

30 grams of butter

1 teaspoon of olive oil

45 grams of flour

1 onion chopped

1 chopped carrot

1 chopped leek

1 tablespoon chopped white celery

1/2 cup red wine

Salt to taste


1. Heat the oil and butter in a pan.

2. Add all the chopped vegetables and sauté until golden brown.

3. Add the red wine and flour stir and leave 2 to 3 minutes over low heat.

4. Gradually pour in the stock, salt and let simmer for 40 minutes over low heat.
5. Once it has been cooked blend in a mixer and strain for a smooth finish.

Preparation – 10 Minutes

Cooking time – 60 minutes

Serves 4

Argentine Chimichurri

A spicy sauce for barbecues meat


Cup of olive oil.
Cup of white vinegar
3 garlic cloves

1/2 medium chopped onion

3 dried chillies crumbled
1 ripe tomato.
1 teaspoon of cayenne pepper
1/2 teaspoon ground black pepper
3 teaspoons of ground cumin
1 teaspoon of thyme.

3 tablespoons dried oregano
1/2 bunch chopped fresh parsley

1 teaspoon of paprika

Salt to taste


Put all ingredients into a blender and puree until a smooth sauce.



Passion sauce

Sweet and sour sauce to accompany barbecued meat.


5 passion fruit
5 tablespoons of sugar.
1/2 cup balsamic vinegar
¼ cup water

Chopped fresh parsley

Salt and pepper


Bring the balsamic vinegar, water, sugar, parsley, salt and pepper to a boil and simmer for 3 minutes, let cool. Cut the passion fruit in half and scoop out the pulp. Puree the passion fruit in a blender with half the sugar syrup. Adjust the taste by adding more sugar syrup until a pleasant balance of sweetness and tartness is reached — you do not want it to thicken like jam.

Strain and discard the seeds. Refrigerate.

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