1,313 sauces gravy recipes

Three-ingredient French chocolate praline dessert sauce: semisweet chocolate melted into heavy cream with praline folded in or sprinkled on top. Ready in 10 minutes.

Banana date butter blended from softened dates, ripe banana, orange juice, and a touch of butter. A naturally sweet spread for waffles, English muffins, and toast.

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

Foamy orange sauce is a holiday-favorite hard sauce traditionally served over Christmas pudding, gingerbread, or bread pudding. Whipped butter, powdered sugar, and orange juice make a citrusy, cloud-like topping.

Easy raisin sauce: a classic sweet-tangy companion for baked ham, made with brandy-plumped raisins, Dijon, red wine vinegar, brown sugar, and brown sauce. An Easter dinner essential.

Chocolate mud frosting made by melting chocolate chips with milk in the microwave, then blending with corn syrup and vanilla. A glossy, fudgy four-ingredient frosting with no butter or powdered sugar.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Peanut-chile sauce: a spicy, creamy dipping and drizzling sauce with serrano, piquin, garlic, ginger, lime, and peanut butter. Perfect for satay, noodles, and grilled meats.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling.

Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.

Creamy honey dressing with mayonnaise, vinegar, mustard, and minced onion. Sweet, tangy, and emulsified smooth in 10 minutes for fruit salad, slaw, or spinach salads.

Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.

Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.