Cooks around the world use grilling sauces to enhance their meats. Each ingredient plays a role: Fats carry flavor, while acids balance richness. And when exposed to high heat, sugars caramelize and the sauce-laced drippings vaporize, bathing the meat in flavorful smoke—all of which adds complexity. Here, we break down three sauces to show the relative ratios of their components. To make them, in a small bowl, combine the ingredients, then whisk until incorporated.
Red Chimichurri
Makes about 1 cup
⅓ cup grapeseed or other neutral oil [33%]
¼ cup balsamic vinegar [25%]
2 tablespoons sweet paprika [13%]
2 tablespoons red pepper flakes [13%]
2 tablespoons dried oregano [13%]
1 medium garlic clove, finely grated [2%]
½ teaspoon kosher salt [1%]
Lemon-Herb Basting Sauce
Makes about 1 cup
⅓ cup extra-virgin olive oil [35%]
2 tablespoons red wine vinegar [14%]
4 teaspoons finely grated lemon zest, plus ⅓ cup lemon juice [44%]
1 medium garlic clove, finely grated [2%]
1 teaspoon minced fresh rosemary [2%]
1 teaspoon minced fresh oregano [2%]
½ teaspoon kosher salt [1%]
Soy and Sake Basting Sauce
Makes about ¾ cup
¼ cup soy sauce [32%]
¼ cup sake [32%]
3 tablespoons mirin [23%]
1 tablespoon white sugar [8%]
1 medium garlic clove, finely grated [3%]
¾ teaspoon finely grated fresh ginger [2%]
