801 sauces gravy recipes

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that's ready in 15 minutes. Vegetarian-friendly.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

A smooth, homemade jellied cranberry sauce: cranberries simmered, strained silky, set with gelatin in a mold. The from-scratch answer to canned, and easy to make sugar-free for Thanksgiving.

Three-ingredient blackberry sauce with sugar and lemon juice, strained smooth and seedless. Pairs beautifully with duck and freezes for up to a year.

Red cherry almond barbecue sauce made with cherry pie filling and almond extract, blended smooth. A fruity, sweet glaze for grilled chicken, duck, ribs, or pork chops.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Nonfat hot fudge sauce with cocoa powder, evaporated skim milk, and a touch of cornstarch. A guilt-free chocolate sauce ready in 10 minutes that's thick, glossy, and serious about chocolate.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.

Linguini with a Hungarian-inspired paprika sauce made by blooming sweet paprika in garlic-infused olive oil, then simmering with white wine and fresh tomatoes. Simple, bold, and deeply savory.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.