Sauces and Gravy recipe collection

Mapleleaf roast turkey... it's a big yum fest with this Thanksgiving turkey. The crispy browned skin is like Canadian Peking duck. Roasted and glazed with a reduction of maple syrup and apple cider does the trick. It's like a Canadian recipe eh?

Had some leftover pulled pork and wanted something a little different than your standard barbeque sauce. Why "Chauvinist Pig"? Secret's in the sauce!

This Chunky Blueberry Sauce is a versatile topping that balances sweet and tart flavors. With just four ingredients, it’s easy to prepare and adds a burst of flavor to breakfast dishes, desserts, or even savory pairings like grilled meats. The sauce thickens naturally as it simmers, creating a luscious texture with whole berries for a rustic appeal.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

This homemade cranberry sauce is better than anything you get from a can!

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

Delicate sherry-kissed crepes wrapped around vanilla ice cream with a fresh blueberry-raspberry sauce and whipped cream. A berry-loaded summer dessert.

Surprise Grandma this Christmas with a jar of this tasty spread that can easily be made in your crockpot.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

An easy enchilada sauce recipe inspired by Emeril Lagasse.

No need for a double boiler with this quick and easy recipe. Its delicious lemony burst is wonderful on scones, English muffins and just about anything you want to give a little zing to.

Easy homemade pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil blended in minutes. Five ingredients for a vibrant sauce that beats anything jarred.

A delicious pizza sauce with just the right chunkiness that delivers a well-balanced flavor to compliment your toppings of choice.

Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Blender hollandaise sauce made in minutes with egg yolks, hot butter, and lemon juice. Silky, rich, and practically foolproof with the hot-butter-into-blender method.