1,313 sauces gravy recipes

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

A 2-ingredient sauce of currant jelly and prepared mustard, microwaved until smooth. Sweet, tangy, and ready in 5 minutes. Glaze a ham, dip meatballs, or drizzle over chicken.

Homemade cranberry sauce with a spicy-sweet kick from fresh jalapenos and a splash of sherry. A grown-up Thanksgiving relish that simmers up tart, glossy, and bright to serve with turkey.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.

Homemade bourbon barbecue sauce with molasses, ketchup, red wine vinegar, soy sauce, and dry mustard simmered until thick and smoky. A rich, complex glaze for ribs, chicken, or brisket.

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.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

Quick sour cream sauce with dill and cornstarch, ready in one minute of cooking. A simple, creamy topping for fish, chicken, potatoes, or vegetables.

Spicy cilantro-lime compound butter with garlic, jalapenos, and crushed red chiles. A bold finishing butter for grilled meats, corn, seafood, and bread.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Louisiana compound butter with hot sauce, garlic, and fresh cilantro. Four ingredients, ten minutes. Melts over grilled fish, steaks, corn, or shrimp for instant Cajun flavor.

A tangy, creamy Southern dipping sauce made with mayo, ketchup, chili sauce, Worcestershire, garlic, and a dash of hot sauce. No cooking required. Mix, chill, and dunk away.

Ethiopian-style spiced clarified butter (niter kibbeh) infused with ginger, turmeric, cardamom, cinnamon, cloves, nutmeg, onion, and garlic. Keeps 3 months refrigerated and elevates everything it touches.