434 sauces gravy recipes

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.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

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

Garbanzo bean salsa blended smooth with fresh cilantro, yogurt, green onions, and lime juice. A creamy, protein-rich dip that works as a hummus alternative in 15 minutes.

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

Quick herbed brown sauce simmered with chopped onion, parsley, tarragon, thyme, and a splash of vinegar. A savory, tangy pan sauce for chicken or roasted meats in just 15 minutes.

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

The tomatoes are getting ready in the garden, if you are like me you have an overabundance. I came up with this recipe to put on chopped steak and sausage sandwiches. I gave some to my sister and they like it on hamburgers and with stuffed peppers so I say it goes with everything. It is fresh-tasting and delicious.

Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

Old-fashioned homemade chili sauce simmered low and slow with fresh tomatoes, bell peppers, onions, celery, brown sugar, and vinegar with pickling spices. A classic canning recipe for harvest season.

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

Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.