Sauces and Gravy recipe collection

MacAyo's style beef fajitas marinated in garlic, lime, and oil, then sauteed and rolled into warm tortillas with salsa, guacamole, and sour cream. A Phoenix Mexican-restaurant classic at home.

Macaroni alla Quintiere with a three-cheese sauce of Gorgonzola, Parmesan, and Romano melted with sauteed vegetables, white wine, and chicken broth. Italian mac and cheese with real depth.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Mango remoulade sauce blended from ripe mango, lime, egg yolks, olive oil, and cilantro. A tropical twist on classic remoulade that pairs brilliantly with grilled fish and seafood.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

Homemade vinaigrette with extra-virgin olive oil, malt vinegar, garlic, Dijon mustard, tarragon, and dill. A tangy, herbaceous dressing made in five minutes.

This might become your new favorite barbecue sauce. Should you serve Märzen with dishes prepared with it? Certainly; but if you prefer a bolder style of beer (Märzen is sweet and mild), go for it!

Southwestern biscuits and gravy: fluffy masa buttermilk biscuits smothered in a smoky ham gravy loaded with fire-roasted green chiles. Classic Sunday brunch with a New Mexico accent.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Mexican flank steak marinated overnight in lemon, jalapeno, and cilantro, grilled alongside cheese-stuffed flour tortilla mock tamales. A complete grilled dinner with fresh homemade salsa.

An exotically spiced spaghetti sauce with meat -- This is a very adaptable sauce which can be used in any recipe requiring tomato sauces.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Old-fashioned homemade chili sauce simmered for hours from fresh tomatoes, bell peppers, brown sugar, and warm spices including cinnamon, cloves, and ginger. A classic American canned condiment recipe.

A Tibetan style sauce for momos (Tibetan dumplings).

Classic Mornay sauce made in the microwave with a butter-flour roux, milk, egg yolks, cream, and Swiss cheese. A rich French cheese sauce ready in 10 minutes.