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May 5, 2010 08:12 AM

What is the correct sauce to accompany meat?

Most meats seem to have a sauce that traditionally goes with them. For instance; Chicken and bread sauce. Beef and horseraddish sauce. Pork and apple sauce.
What about lamb or mutton? I was always told that mint sauce went with mutton and and onion sauce went with lamb.
My understanding is that fatty meats would generally have and acidic sauce to go with them. Hence apple and pork and, perhaps, orange and duck,
Mutton can be fatty and mint sauce is acidic.
Mutton is quite a rarity these days and mint sauce is popular so perhaps that is why the corruption has crept in and all today will say Mint sauce goes with Lamb.
What do you think?

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  1. First, welcome to Chowhound.

    Do you live in England perhaps? Certainly in the US, there's not a sauce expectation at all with meat and poultry. And when a dish has a sauce it's not as arbitrary as what you describe. As for lamb, I never fix mint sauce. Just one example.

    Keep posting, ok?

      1. re: monavano

        It's a sauce made from milk, cream, breadcrumbs and seasoning, big in the UK:

        In my mind a good piece of meat needs no sauce or even seasonings outside of some salt.

        1. re: monavano

          Well , basically we call it in England PAXO stuffing its dried bread crumbs with dried sage and onion , you just add water to it and some butter and you fill the cavity of the bird with this mix.It is very tasty

          1. re: Elvisthefoodguy


            You're giving a description for a commercially available stuffing mix, not for bread sauce which is what monavano was asking about back in 2010.

            FWIW, bread sauce is a traditionally British accompaniment to turkey, chicken and some game birds, like grouse. Milk is infused with onion, studded with cloves, and bay. Breadcrumbs are then added and a little butter. This is a decent recipe for it -

            1. re: Harters

              I read Delia's recipe for the bread sauce; it calls for "breakfast milk". I'm guessing this might be similar to US "half & half" (A blend of half milk and half cream) or perhaps not?

              1. re: mcsheridan

                I have absolutely no idea what she means by "breakfast milk". I'd never heard the expression before - it's not a product on sale in our supermarkets.

                We make it with semi-skimmed milk and a splash of cream.

        2. I like a herbed butter sauce with lamb or steak.

          1. A glass of good wine is the perfect sauce.

            1 Reply
            1. re: taiwanesesmalleats

              For the brain, perhaps (mmm, brains sauteed in wine sauce!)

              As for me, I think the perfect sauce for beef is Bearnaise. No wait, make that horseradish. No, green peppercorn cream sauce! Or do I prefer mushroom sauce?

              The answer: yes. All of the above, depending on my mood.

            2. I know that lamb "calls for" mint sauce, but that didn't sound appealing to me. So my first time making lamb I decided to make some apricot sauce (by reconstituting dried apricots with water in a saucepan and then pureeing them). It went really well with the lamb.