466 sauces gravy recipes

A sweet, buttery brown sugar sauce with vanilla, fresh lemon juice, and melted marshmallows spooned warm over Christmas plum pudding. A cherished family recipe ready in just 10 minutes.

For that definitive French touch, an enriched Bechamel sauce.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

Mexican almond red sauce with ground toasted almonds, tomato, onion, garlic, paprika, and dried chiles. A quick 15-minute sauce that uses almonds as a thickener for rich, nutty heat.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Cranberry-maple sauce finished with butter and bourbon for a glossy, grown-up twist on traditional cranberry sauce. Five ingredients and ready in 15 minutes.

Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.

A tantalizing and delicious pasta dish that's perfect for a light lunch!

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Curried mayonnaise with red curry paste, saffron, and lime juice blended smooth. A five-minute condiment that transforms sandwiches, tuna salad, and cold cuts with warm, spicy depth.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.