560 grami recipes

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

This is creamy, hot and perfect to serve with noodles or grilled meats.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

A simple, fragrant oil that can make anyone's kitchen smell amazing.

Quick 5-minute broccoli cheese sauce using canned soup and milk for an easy vegetable topping that transforms plain veggies into kid-friendly sides.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Foolproof blender hollandaise made in minutes with egg yolks, lemon juice, hot butter, and a pinch of cayenne. Silky, tangy, and built to drape over fresh trout or any fish you've got.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

Quick herbed brown sauce simmered with chopped onion, parsley, tarragon, thyme, and a splash of vinegar. A savory, tangy pan sauce for chicken or roasted meats in just 15 minutes.

Irish cider sauce for oat-coated herrings, made from a butter-flour roux thinned with apple cider and finished with cream. A traditional accompaniment for fried fish.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.