Make any or all of these quick drizzles (each yields ~1/2 cup). They are designed to be spooned or piped over hot cooked meat immediately before serving.

Sweet Teriyaki Drizzle

1) In a small saucepan, combine 3 tbs soy sauce, 2 tbs mirin, and 2 tbs brown sugar. 2) Stir over medium heat until sugar dissolves and mixture simmers. 3) Mix 1 tsp cornstarch with 2 tbs cold water to make a slurry; slowly whisk into simmering sauce. 4) Cook 30–60 seconds until slightly thickened to a glossy drizzle consistency. 5) Remove from heat and let cool slightly before transferring to a squeeze bottle or spoon for drizzling.

Spicy Sriracha-Mayonnaise

1) In a small bowl combine 3 tbs mayonnaise, 1.5 tbs sriracha, 1/2 tsp honey and 1/2 tsp lime juice. 2) Whisk until smooth and taste; adjust heat (more sriracha) or sweetness (more honey) as needed. 3) Transfer to a small container or piping bag for drizzling.

Garlic-Herb Chimichurri

1) Finely mince or pulse in a food processor 2 tbs flat-leaf parsley, 2 tbs cilantro and 1/2 tsp oregano with 1 tsp minced garlic. 2) Stir in 1 tbs red wine vinegar, 2 tbs extra-virgin olive oil and 1/4 tsp red pepper flakes (optional). 3) Season with a pinch of salt and a crack of black pepper. 4) Let sit 10 minutes for flavors to marry, then spoon or drizzle over meat (it will be more a loose sauce than a syrupy drizzle).

Classic BBQ Drizzle

1) In a small bowl combine 3 tbs prepared barbecue sauce, 1 tsp apple cider vinegar, 1/2 tsp honey or molasses and 1/4 tsp smoked paprika. 2) Whisk until smooth and thin with up to 1 tbs water if needed to reach a drizzle consistency. 3) Warm gently for 30 seconds in the microwave or a small pan if serving on hot meat, then drizzle.

Tangy Lemon-Garlic Yogurt

1) In a small bowl whisk together 3 tbs plain Greek yogurt, 1 tsp fresh lemon juice, 1/2 tsp minced garlic, 1/2 tsp olive oil, 1/4 tsp salt and a pinch of black pepper. 2) Taste and adjust acidity or seasoning. 3) Chill briefly or use at room temperature to drizzle over meats for a bright finish.

Serving

Arrange the cooked meat on a platter. Choose one or more drizzles and apply sparingly at first — you can always add more. For clean presentation use squeeze bottles or a spoon to create thin lines or dots. All sauces can be stored covered in the refrigerator for up to 4 days; re-warm teriyaki and BBQ slightly before using.