In the middle of barbecue season, we appreciate our grilled meat even more if it is enhanced by a good homemade sauce or marinade. Here are 20 that will give maximum flavor to your barbecue.
Dipping sauces
It’s funny how everything that is grilled suddenly takes on a magical taste. Meat, shrimp, or marinated vegetables, the possibilities are endless. If you haven’t had time to marinate your meat beforehand, sauces will save the day. Grill your meat, season it, dip in the sauce and enjoy immediately. As for the sauce, it is best to make it yourself to avoid the preservatives and added sugar of those found in supermarkets. Ketchup, for example, is very easy to make at home and above all it will please both adults and children. To be enjoyed with fries or a piece of beef. How can we mention ketchup without thinking of the sweet mayonnaise? Prepared with or without eggs, you can use mustard, wine vinegar or white vinegar to make it. Making your own sauces means eating healthier, saving money and above all impressing your guests. But be careful, they do not keep as long as industrial preparations. Allow 24 hours in the fridge maximum for the mayo and up to 10 days in a closed jar in the fridge for the ketchup and barbecue sauce.
Marinades for flavoring
Want to spice up your simple chicken skewers? Here’s how. When you marinate meat, fish, or any other food, it will not only be more flavorful, but will also have a more tender texture and juicier flesh. For some meats, the marinade prevents it from drying out. Quick and easy to prepare, spices and olive oil are essential for marinades. Honey-based marinades are always a hit, especially with white meats, sometimes in combination with chili or Cajun spices. Remember to use a deep dish to soak the food well. Cut solid foods like meat or vegetables into pieces, and for fish, leave them whole. Once you have spread the marinade over your preparation, head to the refrigerator. It all depends on the food, but as a general rule, you should marinate for a minimum of 3 or 4 hours, up to 24 hours maximum. As for fish and raw preparations, their tender flesh softens quickly so you should not let them marinate for too long. If they are fish fillets, 30 minutes to 1 hour is enough. On the other hand, if they are tuna or swordfish steaks, 2 hours will be necessary. The exception: game. It will have to be left to rest for 24 to 48 hours.
Pork ribs with honey and mustard
© Pierre Baëlen
- 4 people
- Level: Very easy
- 5 minutes of preparation
- Cheap
- See the recipe: Pork chops with honey and mustard
Duck skewers with marinated apricots on lemongrass stalk

© Valery Guedes
- 2 persons
- Level: Very easy
- 15 minutes of preparation
- Cheap
- See the recipe: Duck skewers with marinated apricots on a lemongrass stalk
Mayonnaise without egg

© Valery Guedes
- 4 people
- Level: Very easy
- 5 minutes of preparation
- Cheap
- See the recipe: Egg-free mayonnaise
Homemade ketchup for burgers

© Edouard Sicot
- 6 persons
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Homemade ketchup for burgers
Chicken satay skewers with peanut sauce and hot pepper sauce

© Jean-Claude Amiel
- 4 people
- Level: Easy
- 45 minutes of preparation
- Cheap
- See the recipe: Chicken satay skewers with peanut sauce and hot pepper sauce
Prawns marinated in coffee, ginger and miso

© Virginie Garnier
- 4 people
- Level: Very easy
- 30 minutes of preparation
- Cheap
- See the recipe: Prawns marinated in coffee, ginger and miso
Grilled vegetables, garlic marinade and soy sauce

© Jean-Claude Amiel
- 4 people
- Level: Easy
- 20 minutes of preparation
- Cheap
- See the recipe: Grilled vegetables, garlic marinade and soy sauce
Marinated chicken skewers with peaches

© Christophe Roué
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Marinated chicken skewers with peaches
Marinated Chicken Wings

© Valery Guedes
- 4 people
- Level: Very easy
- 10 minutes of preparation
- Cheap
- See the recipe: Marinated chicken wings
Eggplant with squid and chimichurri sauce

© Virginie Garnier
- 2 persons
- Level: Easy
- 10 minutes of preparation
- Cheap
- See the recipe: Eggplant with squid and chimichurri sauce
Barbecue sauce

© Guillaume Czerw
- 6 persons
- Level: Easy
- 15 minutes of preparation
- Cheap
- See the recipe: Barbecue sauce
Pork ribs with tamarind sauce

© Carrie Solomon
- 4 people
- Level: Easy
- 25 minutes of preparation
- Cheap
- See the recipe: Pork ribs with tamarind sauce
Grilled lamb chops with parsley pesto

© Edouard Sicot
- 4 people
- Level: Very easy
- 5 minutes of preparation
- Pretty expensive
- See the recipe: Grilled lamb chops with parsley pesto
Barbecued shellfish with mint-coriander pesto

© Valery Guedes
- 4 people
- Level: Very easy
- 30 minutes of preparation
- Cheap
- See the recipe: Barbecued shellfish with mint-coriander pesto
Grilled beef skirt, strawberry vinegar and chimichurri sauce

© Valery Guedes
- 8 people
- Level: Easy
- 40 minutes of preparation
- Cheap
- See the recipe: Grilled beef skirt, strawberry vinegar and chimichurri sauce
Blackberry sauce for rib steak

© Akiko Ida
- 2 persons
- Level: Very easy
- 5 minutes of preparation
- Cheap
- See the recipe: Blackberry sauce for entrecôte
Barbecue sauce for grilling (BBQ)

© Getty
- 6 persons
- Level: Easy
- 10 minutes of preparation
- Cheap
- See the recipe: Barbecue sauce for grilling (BBQ)
Fries sauce

© Guillaume Czerw
- 4 people
- Level: Very easy
- 5 minutes of preparation
- Cheap
- See the recipe: French fries sauce
Lamb skewers with Greek yogurt sauce

© Valery Guedes
- 4 people
- Level: Easy
- 10 minutes of preparation
- Pretty expensive
- See the recipe: Lamb skewers with Greek yogurt sauce
Chicken skewers with lemon and preserved lemon

© Pierre Baëlen
- 4 people
- Level: Very easy
- 20 minutes of preparation
- Cheap
- See the recipe: Chicken skewers with lemon and preserved lemon