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Barbecue Sauce and its Variations

Appears in
Stéphane Reynaud's Barbecue
Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About
Barbecuing naturally lends a quite distinctive taste to foods.
The incomparable aroma of a bunch of vine shoots will take duck breast to another level, the resinous note of pine cones adds freshness to fish, and so on.
We can obviously be content going no further than these small culinary ‘bonuses’ in our fiery epics, but the barbecue chef will want more, and this is the person we need to make happy, to satisfy, to please.
Sauces and marinades then become the signature of the dish, they elevate it to the pantheon of a collective ‘mmmm’ and give a personal touch to the flavour of the day. Some meats need to excite our desire before being consumed. They need to tenderise, rest, lounge about in a suitable marinade.

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