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What is finishing sauce?

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ribmaster
ribmaster Posts: 209
edited February 2012 in EggHead Forum

What is finising sauce? How do you use it and on what meats?
Also do you have any good recipes?

 

I grill therefore I am.....not hungy.
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  • Village Idiot
    Village Idiot Posts: 6,959
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    I'm sure I'll get shot for this because I'm no expert at all on finishing sauces.  But, to me:

    On ribs, it would be a BBQ sauce, put on 15 or more minutes before pulling.

    On pork chops, I like a pepper jelly.

    I don't think I put a finishing sauce on anything else.



    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Little Steven
    Little Steven Posts: 28,817
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    You are right Gary. It is any sauce added at plating basically. It could be a pan sauce, pasta sauce any of the mother sauces or their derivatives. Anything really

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Any sauce.

    Steve 

    Caledon, ON

     

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  • ribmaster
    ribmaster Posts: 209
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    thanks all.
    I grill therefore I am.....not hungy.
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  • stike
    stike Posts: 15,597
    edited February 2012
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    steven, to be more exact, it is any sauce added at the finish.
    i prefer starter sauce myself. it's like tartar sauce, but different

    (nice ejaculation reference there, tweev.  "I was just surprised you used such a vulgar term. That's all, doesn't usually come up in non-porn conversations.")
    ed egli avea del cul fatto trombetta -Dante
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  • Little Steven
    Little Steven Posts: 28,817
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    Not much left after plating. If you, say were doing a hollandaise sauce and you plated and then broiled to finish it would still be a finishing sauce. That little dickens...is that what he meant?

    Steve 

    Caledon, ON

     

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  • stike
    stike Posts: 15,597
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    i was just goofing on you steven.  just implying that there's a reason it's called finishg sauce, not middle sauce, or start sauce.
    ed egli avea del cul fatto trombetta -Dante
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