Sauces and Gravy recipe collection

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

A savory sauce that goes hand-in-hand with steak, potatoes and even cooked vegetables!

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Enjoy an authentic Italian dinner today with this delicious recipe that will have you savoring every forkful!

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

Fiery hot salsa fresca with diced tomato, onion, sweet yellow and green bell peppers, and three habaneros for serious heat. Brightened with cilantro, oregano, and fresh lime juice. No cooking required.

Baked fillet of sole with lemon butter and homemade tartar sauce. Tender, flaky fish with a from-scratch dill pickle and pimento tartar in 40 minutes.

Creole remoulade sauce with mayonnaise, sieved egg yolks, Creole mustard, paprika, chervil, and hot sauce. No-cook, mix-and-chill, bold Louisiana flavor.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Florida fruit salsa with fresh mango, pineapple, peaches, dates, and hot salsa blended with cilantro and garlic. A sweet-heat condiment for grilled fish, chicken, or pork.

Foamy orange sauce is a holiday-favorite hard sauce traditionally served over Christmas pudding, gingerbread, or bread pudding. Whipped butter, powdered sugar, and orange juice make a citrusy, cloud-like topping.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.

Three-ingredient French chocolate praline dessert sauce: semisweet chocolate melted into heavy cream with praline folded in or sprinkled on top. Ready in 10 minutes.

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.