1,884 gravy recipes

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

A silky cooked vanilla sauce to spoon over plain cake, made from sugar, milk, butter, and a touch of flour to thicken. This old-fashioned dessert topping turns a simple slice into something special.

Groundnut sauce is a West African peanut sauce simmered with onion, tomato, and roasted jalapeño, then thickened with arrowroot for a glossy finish. Spoon over rice, grilled chicken, or roasted sweet potatoes.

Party pleaser meatballs: coconut-studded baked meatballs glazed in a sweet-savory sauce of grape jelly, chutney, red wine, and mustard. The retro cocktail-party appetizer that still disappears first from the buffet.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Tex-Mex salsa verde thickened with toasted pumpkin seeds and a quick roux, built on green chilies, parsley and chicken broth. A cooked green sauce for enchiladas, eggs and chips inspired by the El Chico restaurant chain.

Smoky roasted salsa with dry-charred tomatoes, onion, and garlic blended with chipotle peppers, lime juice, and cilantro. A fire-roasted Mexican salsa made entirely on the stovetop.

Steak Habanero: pounded flank steak seared and simmered in a fiery sauce of roasted poblanos, onion, garlic, habanero, and cilantro. Served with warm tortillas for dunking. Bold heat in about 20 minutes.

Tomato mozzarella and basil salad over fresh spinach with a lemon-olive oil dressing. A light caprese-style salad ready in 15 minutes, no cooking needed.

Beef spaghetti sauce simmered low and slow with garlic, oregano, thyme and a bay leaf for that deep Sunday-supper flavor. Hearty meat sauce that thickens to clingy, glossy perfection over hot pasta.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

Pasta with red clam sauce made from fresh littleneck clams steamed in white wine and fish stock, then tossed with tomato, basil, and oregano. Light, briny, and ready in 30 minutes.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.