How to create the perfect protein pairing with sauces

Proteins may be the heart of many dishes, but sauces are what bring them to life. Whether you’re using meat, poultry or fish, there are countless pairings that have evolved from the ‘mother’ red, brown, white and Hollandaise sauces, and many more that continue to be created to this day.

Complementing the base of the sauce with the core ingredient is important. With that sorted, you can really work on layering up the flavour to create a unique sauce for your dish.

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