Poultry like hen or turkey is a bit delicate in comparison with different meats; you don’t need something with too sharp of a chew that may overwhelm your fowl. Lemon-based sauces are an ideal selection, so one thing like hen scallopini is a basic. It’s also possible to go together with a extra mild, wine-based sauce like marsala, though a demi glace (mainly an espagnole lowered with veal inventory) will most likely be an excessive amount of. Cream-based sauces may also work — that is all the precept behind hen alfredo — as can spicier pepper-based sauces.
Pork, in the meantime, is a bit more sturdy; you may expose it to extra issues and have it work. Pork significantly advantages from acid – particularly on the subject of vinegar — most likely greater than some other protein. Balsamic vinegar reductions are implausible on pork in a means they would not be on poultry. Any type of mustard sauce can be an enormous winner for pork, as is barbecue (there is a motive pork is normally Individuals’ go-to barbecue meat).
Fish is much more delicate than poultry; fish flavors are usually so delicate that your largest fear is overpowering them totally. Lemon-based sauces are good — fish and lemon might be the basic combo — however they are not your solely choice. Something butter-based is superb, as are herb sauces, significantly mint-heavy ones. Pairing seafood with something cheese-based is doable however difficult.