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You've Got the Meat...But What About the Sauce?

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December 22, 2014 / English / By
Nicola

'Roasted American Turkey' by Ralph Daily

In many countries, turkey is the traditional meat to roast and eat at Christmas. However, in some countries - or just in some families - the tradition is slightly different. Whether you plan to make turkey, beef, lamb, chicken, pork, duck, goose or even lobster, it can be difficult to remember which accompaniments are usually served with which.

Here's a quick guide to help you remember which sauces and trimmings are traditionally served with which meats. It's up to you to change them if you'd prefer, but these food combinations are tried and tested, so they combine really well!

Turkey - You only have to set foot inside your supermarket at this time of year to see shelves filled with all the appropriate sauces and condiments to serve with your Christmas turkey. However, if you're still unsure, you have two options. Firstly, cranberry sauce is delicious - the sweetness from the fruit gives live to what can sometimes be a slightly bland meat. In addition, the bright red colour is very festive! Alternatively, bread sauce is always a safe option, although make sure you add in richer flavours elsewhere in the meal.

Beef - Traditionally, beef is served with a lovely Hollandaise sauce, which is usually made with a mixture of egg, butter, lemon juice and a sprinkling of salt and pepper. This is a very simple sauce which is easy to make and which has a clean flavour, but that's exactly what you need to complement the rich beef juices.

Lamb - The rich, fatty flavours of lamb go perfectly with the slightly sharp taste that comes from mint sauce. If you make it yourself, you can make it as chunky or as runny as you like, depending on your taste. The texture will create even more interest for your tastebuds!

Chicken - Sauces to serve with chicken are easy, but they usually end up being a simply gravy using the stock and juices from the pan. Using the juices from the chicken make the gravy extra rich, thick and creamy, which will give your roast bags of flavour.

Pork - In terms of condiments, pork is usually served with apple sauce. Pork can sometimes be a little dry and plain in terms of flavour, so having a sharp, citric burst will cut through the meat to boost the flavour.

Duck - Any sort of tangy fruit sauce will go well with duck. Plum sauce is always a favourite, but consider mixing it up by using something even more exotic like pineapples. For more inspiration, turn to your local Chinese restaurant - whatever duck dishes they serve should give you an idea of the kinds of sauces that you can make at home!

Goose - Geese are very flavoursome in their own rights, so you don't always need to make a sauce to go on the side. However, if you do really want to, then choose something rich that will go well with the goose's own rich flavours. Wine or port-based sauces are perfect.

Lobster - When it comes to any sort of fish, simple white sauces are ideal. Seafood can be very rich, very 'fishy' and very salty, so having a plain white béchamel sauce is the perfect accompaniment. The best part is that white sauce is incredibly easy to make, saving you time and hassle!

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