6 Best Dipping Sauces for Grilled Meat

Everyone loves grilled meat, especially when there are some gorgeously tempting dipping sauces to choose from. Whether you’re using an outdoor grill or an indoor cast iron griddle, you can’t beat grilled meat.

Here’s a selection of dipping sauces that you will love! Best of all, many of them can be made in advance and then stored easily.

1. Speedy Aioli


  • 1 egg
  • 4 cloves garlic, finely minced
  • Juice of 1 lemon (about 2 teaspoons)
  • 1/2 cup of either vegetable or light olive oil
  • 1/2 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper


Blend all ingredients except the 1/2 cup olive oil. Pour into a bowl, then while whisking, drizzle in the olive oil. Taste test and add salt and pepper.

Your aioli will keep in a sealed container in the fridge for up to 2 weeks.

2. Chimichurri Sauce


  • 1 cup fresh flat-leaf parsley
  • 1 cup fresh mint leaves
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice (squeeze 1 to 2 limes)
  • 2 tablespoons garlic, roughly chopped
  • 1 teaspoon jalapeno, roughly chopped
  • 1 teaspoon ground cumin
  • Salt to taste


Toss all the ingredients in a food blender and process it till you get a nice puree. If desired, taste test, add salt, and keep in the fridge till you’re ready to use it (up to 3 days).

3. Garlic butter sauce


  • 6 tablespoons butter, melted
  • Zest and juice of half a lemon
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • Pinch of cayenne pepper or chili powder
  • 1/4 teaspoon paprika (or smoked paprika)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste


Whisk together the butter, lemon juice, garlic, mustard, cayenne pepper, and paprika.

Add in the remainder of the ingredients and stir well. Taste test, and add salt if desired.

4. Easy Satay Sauce


  • One can of coconut milk (about 14 ounces, or 1 2/3 cups)
  • 1/3 cup creamy peanut butter (without added sugar)
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons brown sugar or honey
  • 2 1/4 tablespoons red Thai curry paste
  • 2 tablespoons fish sauce (or use more soy sauce)
  • 1/2 tablespoon tamarind sauce or puree (optional)
  • 1 teaspoon minced garlic
  • 1-2 tablespoons freshly squeezed lime juice 
  • Salt, if desired


Using a medium-sized saucepan, combine all ingredients except for the lime juice and salt. Bring the mixture to a boil, reduce the heat, and let it simmer until it thickens (about 5 minutes).

Remove the sauce mixture from the heat, stir in lime juice, and taste test. Add a pinch of salt if desired, then serve.

Any leftover sauce should keep in the fridge for up to 5 days.

5. Sweet Thai Chili Sauce


  • 10 to 12 red Thai bird chilies, finely minced (use gloves)
  • 4 cloves garlic, finely minced
  • 1/4 cup Asian fish sauce
  • 1/2 cup light brown sugar
  • 3 tablespoons white vinegar
  • 2 tablespoons lime juice


In a jar or another sealed container, combine all the ingredients, shaking well till the sugar dissolves. Store your sauce in the fridge till you’re ready to use your sauce – it will keep for up to 3 weeks.

6. Béarnaise Sauce


  • 1/4 cup white wine vinegar
  • 1/2 cup dry white wine
  • Leaves from 4 sprigs of fresh tarragon, minced (save the stems)
  • 1 small shallot, roughly chopped
  • 1/2 teaspoon whole black peppercorns
  • 2 egg yolks
  • Salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter


Combine the vinegar with all ingredients except for the egg yolks, salt, and butter in a small saucepan. Let the liquid simmer for 15 minutes or until the liquid reduces to be about 1 1/2 tablespoons.

Strain the liquid into a small bowl (use a fine mesh strainer).

Combine the reduced liquid with the egg yolks and a pinch of salt in a bowl or an immersion blender cup.

Melt the butter and put it into a cup that you can use to pour.

Now slowly pour the hot butter into the bowl with the egg yolk mixture, whisking (or blending if using an immersion blender) constantly. The sauce should be nice and creamy.

If your sauce is too thin, heat it in a saucepan in a bain-marie and whisk until thickened.

Stir in the chopped tarragon and serve immediately.

Note: Béarnaise sauce is delicious but cannot be reheated once it’s made.