Proteins may be the heart of a Western dish, but sauces are the lifeblood that bring the dish to life. Whether you’re talking about meat, poultry or fish, there are countless pairings that have evolved from the 5 Mother Sauces, and many more that continue to be created to this day.
However, you can’t break the rules until you know the game. There are some basic guidelines when it comes to pairing proteins with sauces. In many cases, it depends on the preparation of the meat, as well as which parts you’re cooking. Here’s a general guide on how to put the two together.