1,313 sauces gravy recipes

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Homestyle barbecue sauce simmers ketchup, beef stock, Worcestershire, lemon, and brown sugar into a tangy sweet-savory sauce in 30 minutes. A pantry-friendly homemade alternative to store-bought.

Here's a homemade steak sauce that will have you licking your plate. Do that when the children aren't looking!

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Homemade barbecue sauce with maple syrup, English mustard, butter, and lemon juice simmered for an hour. A rich, tangy-sweet glaze for ribs, chicken, and grilled meats.

Fresh mint and coriander chutney with tamarind, green chili, and onion ground into a bright, tangy paste. A no-cook Indian condiment that keeps in the fridge for a week and pairs with samosas, kebabs, and chaat.

Foolproof blender hollandaise made in minutes with egg yolks, lemon juice, hot butter, and a pinch of cayenne. Silky, tangy, and built to drape over fresh trout or any fish you've got.

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.