801 sauces gravy recipes

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Worcestershire tomato ketchup is a homemade burger condiment built from caramelized red onion, fresh roma tomatoes, garlic, Worcestershire, cider vinegar, and warm spices. Serve chunky or blended smooth.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

Paprika sauce simmers sweet peppers, bacon and tomato with smoky paprika, then finishes with sour cream for a creamy, Hungarian-style sauce. Spoon it over fish or chicken in about 25 minutes.

My copycat version of the top secret famous A1 Steak Sauce.

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.

Greek tomato sauce made with fresh and canned tomatoes, red wine, oregano, allspice, and olive oil. A versatile base for lamb, pasta, or baked dishes like pastitsio.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

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.

Smoky, flame-kissed whiskey BBQ sauce with molasses, brown sugar, and a splash of hot sauce. Sauteed in scotch then flambeed for deep, complex flavor that only gets better with age.

Gary's hot sauce packs 20 jalapenos boiled with garlic, onion, oregano, and cilantro, then blended with crushed tomatoes and Rotel. Seriously spicy homemade salsa.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

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.

Try this exotic sauce made from crushed pineapple, lemon juice and tomato sauce. Goes well with baked fish!