Special No.6 Grill Food Refinement will be released on 08.09.23!

As a Swabian, you grow up with it: spaetzle and sauce. And admittedly, that is perhaps the only disadvantage of grilling. Because, unlike in a casserole dish, no sauce is produced during preparation. But if you don't want to do without a sauce or dip when grilling and barbecuing, there are many simple and creative options.

The easiest and quickest way is certainly to buy a ready-made sauce. With little effort, a ready-made sauce can also be pimped up and thus become a specially created taste experience. We show how this works in the new digital FIRE&FOOD Special No.6 . But even a completely homemade sauce is easier to make than you might think. Often it is enough to heat freshly chopped herbs together with a little olive oil, spices and lemon in a pot - and the coating for the grilled sea bass is ready. There are almost no limits to your own creativity when making sauces and dips. We show exactly what is important in our recipes.