1,313 sauces gravy recipes

Indonesian peanut sauce with shrimp paste, dried chile, garlic, coconut milk, and crunchy peanut butter. This Saus Kacang builds deep savory flavor and is ready in 20 minutes.

Mussels with saffron and tomatoes over pasta steam fresh mussels in a fish stock infused with saffron, then simmer in a brick-red tomato sauce. Spooned over linguine for a Mediterranean coastal classic.

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.

Grilled meli melo of seafood: salmon, sea bass, swordfish, shrimp, and scallops plated over crispy fried leeks and drizzled with a soy-spiked French beurre blanc. Fine-dining fusion on a plate.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

This popular chocolate and hazelnut sauce or spread, almost everybody loves it, but do you know it is actually so easy to make, and the flavor is just absolutely delicious!

Pounded chicken breasts simmer in a quick mole-inspired sauce of cocoa, picante, cumin, and oregano with warm hints of cloves and nutmeg. Bold, spicy, and on the table in 30 minutes.

Creamy mushroom sauce made with just butter, mushrooms and cream, simmered into a thick, glossy sauce in about 15 minutes. No flour needed. Spoon it over steak or pile it on burgers.

Chiles rellenos-style poblano peppers stuffed with shredded chicken and mozzarella, baked under a tangy tomatillo verde sauce. A lighter Mexican main without the traditional egg batter and deep fry.

Sauteed catfish dredged in thyme-flour, pan-fried golden, then plated under a sweet-tangy ginger peach sauce and toasted pecans. The Southern fish-fry tradition meets summer fruit in one elegant skillet dinner.

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Rich butterscotch sauce made with brown sugar, butter, and cream that thickens as it simmers. Drizzle it warm over ice cream, brownies, or apple pie for an instant upgrade.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

Triple cheese burgers: stuffed beef patties with cottage cheese and Parmesan inside, simmered in tomato sauce and topped with melted cheese. Retro skillet dinner.