504 grami recipes

This is an awesome Raita (cucumber and yogurt) with the fresh zing of mint which goes well with lamb or to cool off your taste buds with a spicy curry or any other hot and spicy dish.

A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

Basic spaghetti sauce simmers tomato sauce with sauteed onions, garlic, green pepper, basil, and oregano in under 30 minutes. A pantry-staple weeknight base for pasta or pizza.

Homemade maple cherry syrup with brown sugar, honey, fresh orange and lemon juice, cinnamon, and tart dried cherries. A rich, fruity topping for pancakes and waffles.

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

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.

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.

Rum eggnog sauce made with store-bought eggnog, whipped cream, and rum or brandy. A creamy, boozy holiday dessert sauce thickened in the microwave.

Easy Coney sauce: a smooth, no-bean meat sauce simmered with tomato, mustard, and a hint of cinnamon and nutmeg. The classic Coney dog topping that turns a plain hot dog Detroit-style.

Two-ingredient citrus glaze with powdered sugar and fresh lemon or orange juice. Thin, glossy, and pourable for drizzling over cakes, quick breads, and scones.