525 sauces gravy recipes

Miso sauce for pasta made with yellow miso, sauteed scallions, garlic, and vegetable stock. A savory, umami-rich vegetarian pasta sauce ready in minutes with just six ingredients.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Cajun-style lamb and goat marinade with white wine, creme de menthe, soy sauce, hot pepper sauce, and dried mint. Soak 6 to 12 hours, then use as basting sauce.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Tangy French-style salad dressing blended from tomato paste, lemon juice, oil, and onion powder. Sugar-free, no-cook, and ready in 5 minutes flat.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

An easy to make faux Alfredo sauce. This recipe, on further analysis, is too difficult for a person on crutches.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

Pink tartar sauce with mayo, sweet relish, grainy Dijon mustard, and lemon juice. A four-ingredient no-cook condiment for fried fish, shrimp, or crab cakes.

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

Chocolate mud frosting made by melting chocolate chips with milk in the microwave, then blending with corn syrup and vanilla. A glossy, fudgy four-ingredient frosting with no butter or powdered sugar.

Peanut-chile sauce: a spicy, creamy dipping and drizzling sauce with serrano, piquin, garlic, ginger, lime, and peanut butter. Perfect for satay, noodles, and grilled meats.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.