Barbecue Sauces

- Lisa Featherby

Barbecue sauces Not all barbecue sauces are created equal. Or created the same, for that matter. Anywhere in the world where there’s barbecue (that is, everywhere) there’s barbecue sauce. Fire it up.

SATAY SAUCE Made fresh, satay sauce goes from suburban to sublime. Start with an aromatic base of finely chopped red shallot, lemongrass and galangal. Fry it off with crushed cumin and coriander seeds, simmer with coconut milk, then blend it with roasted peanuts and season with tamarind and kecap manis. It is, of course, a very natural fit with things grilled on sticks (try prawns or a mixture of prawn and chicken to change things up). Finish with a squeeze of lime for zing.