466 sauces gravy recipes

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

A simple two-ingredient pan gravy made from roast pork drippings and flour, spooned over sliced roast pork. The no-fail Sunday supper sauce with zero waste.

Pork chops simmered in a sweet-savory sauce of brown sugar, ketchup, garlic, and beef bouillon, finished with a sour cream gravy. A comforting, old-school braised pork chop dinner.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

Quick flour-and-water gravy made from braised turkey cooking liquid. A simple two-minute pan sauce to serve over leftover braised turkey.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Chuck roast slow-cooks with onions, carrots, celery, and stewed tomatoes in a savory herb gravy enriched with Worcestershire sauce and mushrooms for an effortless crockpot dinner.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Chicken in silky almond sauce with yogurt, cardamom, coriander, and slivered almonds pureed into a rich Mughlai-style gravy. A fragrant Indian chicken korma that improves overnight.

Rich tomato gravy spiked with brandy, beef broth, and meat extract paste, thickened with a butter roux. A savory pour-over sauce that elevates roasts, meatloaf, and mashed potatoes.