To provide a process for the preparation of a sauce for roast meat, absolutely free from preservative, antiseptic agent, colorant, or the like, produced by using an excellent nutrient as a raw material and capable of inducing the deliciousness of meat by the combined use of a roast meat sauce to be applied to raw meat with a sauce for dipping roast meat.

The sauce to be applied to raw meat for the seasoning pretreatment of roast meat is prepared by mixing Miso (fermented bean paste), soy sauce, sugar, amino acids and grated garlic, boiling the mixture over a strong fire, adding distilled spirit and wine to the mixture after extinguishing the fire to effect the sterilization, cooling in water and storing at rest in a dark place at normal temperature. The sauce for dipping roast meat is prepared by heating refined Sake (rice wine) and Mirin (Japanese sweet rice wine for cooking) over a strong fire, burning the evaporated alcohol, heating over a slow fire, adding Miso, soy sauce, amino acids and grated garlic, heating again over a strong fire to boil and sterilize the mixture, spontaneously cooling the mixture, cooling in water and storing in a dark place at normal temperature.