9,128 grave recipes

Classic oil-based honey mustard dressing with Dijon, fresh lemon juice, and safflower oil. Creamy, tangy, sweet, and rich enough to coat hearty greens or use as marinade.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

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

Homemade turkey gravy from pan drippings and giblet broth, thickened with flour and loaded with chopped giblets. The essential Thanksgiving gravy recipe.

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.

Peppery watercress sauce blended with Greek yogurt, mayonnaise, tarragon, lemon, and a hit of fish sauce. Cool, herbaceous, and ready in five minutes for grilled fish, salmon, or roasted vegetables.

Honey Dijon sauce whisked from three pantry ingredients: Dijon mustard, honey, and orange juice. A fat-free dipping sauce for shrimp that comes together in two minutes.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Indian curry paste for seafood blends fresh lemongrass, ginger, garlic, turmeric, and lemon juice into a vibrant aromatic base. Made in 10 minutes for marinating fish or building quick curries.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

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.

Italian puttanesca sauce simmered with garlic, anchovies, green and black olives, capers, and crushed red pepper. Bold, briny, fiery, and ready to toss with hot pasta.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Papaya seed dressing with tarragon vinegar, dry mustard, and onion blended thick. A Hawaiian-inspired sweet vinaigrette with peppery seeds that pop. Ready in 5 minutes.