To elevate grilled beef ribs, nothing matches the satisfaction of béarnaise sauce or chimichurri. The latter, prepared with parsley, oregano, garlic, and sweet pepper, brings an exotic touch that complements the flavors of the grilled meat perfectly. Veal pairs excellently with cream and mustard. You can serve veal escalopes with honey mustard for a subtle sweetness or with tarragon mustard for a refined aromatic touch.

For lamb, consider Mediterranean flavors. A homemade pesto, bursting with fresh herbs and garlic, can elegantly enhance the meat's delicacy.

When serving merguez, chipolatas, or herbed sausages, offer your guests an assortment of sauces to accompany these barbecue essentials. For chili lovers, homemade harissa will provide the necessary heat to enhance the flavor of the grilled sausages.

As for white meat chicken, the possibilities for marinades and sauces are endless. A cream, mustard, and honey sauce can perfectly accompany grilled chicken, providing a creamy texture and a balance of sweet and savory flavors that will delight your guests' taste buds.

Melt the butter in a saucepan over low heat until completely liquid. Set aside.

In another saucepan, heat the white wine vinegar, dry white wine, tarragon, and chopped shallots over medium heat.

Simmer until the liquid is reduced by half. Remove from heat and let cool slightly.

Whisk the egg yolks in a bowl until frothy.

Slowly pour the warm vinegar and wine mixture over the egg yolks while continuing to whisk. Return the mixture to the saucepan and place over very low heat.

Continue to whisk constantly until the sauce thickens slightly, but do not let it boil.

Remove the saucepan from the heat and slowly incorporate the melted butter in a thin stream while whisking constantly to emulsify the sauce.

Season with salt and pepper to taste.

Serve the hot béarnaise sauce over your grilled meats.

In a blender or food processor, combine the basil leaves, grated Parmesan cheese, pine nuts or walnuts, and garlic cloves.

Pulse the ingredients until coarsely chopped.

While continuing to blend, gradually add the olive oil in a steady stream until the texture is smooth and homogeneous. Scrape down the sides of the blender as necessary to ensure all ingredients are well incorporated. Transfer the pesto to a clean, airtight jar. It can be stored in the refrigerator for about a week.

In a small saucepan over medium heat, pour in the heavy cream and gently heat it.

Add the Dijon mustard and honey to the saucepan, stirring well until combined.

If using garlic, add the minced clove to the sauce and mix.

Let the sauce simmer over low heat for about 5 minutes, stirring occasionally, until it thickens slightly.

Taste and adjust the seasoning with salt and pepper according to your preferences.

Remove the sauce from heat and let it cool slightly before serving.

Use the creamy honey mustard sauce to accompany grilled meat, poultry, or fish dishes.

In a medium bowl, mix together the parsley, coriander, garlic, red onion, and oregano.

Stir in the red wine vinegar and olive oil until well combined.

Add the crushed red pepper and season with salt and freshly ground black pepper to taste. Mix well.

Let the chimichurri sauce sit for at least 30 minutes before using to allow the flavors to blend.

Serve the sauce with your favorite grilled meats, chicken, beef, or even fish.

This versatile Argentine sauce can be used for marinating meats or as an accompaniment to white fish.

On a steak, it's pure delight.