Sauces and Gravy recipe collection

Classic poppy seed dressing with sugar, dry mustard, vinegar, onion juice, and oil beaten thick. Sweet, tangy, and studded with crunchy seeds. A staple for fruit and spinach salads.

Pork chops simmered in a bright radish and cilantro relish with tomatoes, orange juice, and lime. A unique braised pork dish with Latin-inspired flavors served over rice.

Pork chops with mango in a curry-spiked cream sauce. Bone-in loin chops braised with onion, garlic, mango slices, and a touch of cinnamon for a tropical dinner-party plate.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Do something fun with dinner and try this delectable dish that will have your friends and family giving you two thumbs up!

Pound cake slices draped in a cloud-light mascarpone sauce with brandy, whipped egg whites, and fresh berries. An Italian-style dessert that looks fancy but takes 20 minutes.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.

Pulikacchal: the tangy-sweet South Indian tamarind paste for puliyodharai rice. Mustard seeds, chilies, jaggery, and sesame cooked down into a shelf-stable rice mix.

A savory seafood sauce that is perfect when served with fish or chicken.

Creamy mushroom sauce made with just butter, mushrooms and cream, simmered into a thick, glossy sauce in about 15 minutes. No flour needed. Spoon it over steak or pile it on burgers.

Many recipes call for bottled Teriyaki sauce. This flavorful sauce that imparts so much flavor to beef, chicken and fish is so easy to make from scratch.

Traditional Ragu alla Bolognese with hand-chopped veal, beef, pancetta, dried porcini, wine, milled tomatoes, and a finish of heavy cream. The authentic long-simmered Italian meat sauce.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

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.