590 gravy recipes

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

A simple, fragrant oil that can make anyone's kitchen smell amazing.

Quick 5-minute broccoli cheese sauce using canned soup and milk for an easy vegetable topping that transforms plain veggies into kid-friendly sides.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

Quick herbed brown sauce simmered with chopped onion, parsley, tarragon, thyme, and a splash of vinegar. A savory, tangy pan sauce for chicken or roasted meats in just 15 minutes.

Irish cider sauce for oat-coated herrings, made from a butter-flour roux thinned with apple cider and finished with cream. A traditional accompaniment for fried fish.

Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.

Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.

Old-fashioned homemade chili sauce simmered low and slow with fresh tomatoes, bell peppers, onions, celery, brown sugar, and vinegar with pickling spices. A classic canning recipe for harvest season.

A little of this warm, spicy blend goes a long way. Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that's popular as an accompaniment for almost any meat dish, as a condiment or in the sauce.

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

A sweet-tangy homemade champagne mustard made with just four ingredients: champagne vinegar, dry mustard, eggs, and sugar. Cooked in a double boiler until thick and silky, it's a knockout condiment for baked ham and charcuterie.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Light spaghetti sauce with tomato sauce, garlic, green bell pepper, red wine, basil, and oregano ready in 20 minutes. A quick, low-fat meatless marinara for weeknight pasta.