1,884 gravy recipes

Memphis-style ribs method on a Weber kettle uses a dry rub, low-and-slow smoking with white oak or hickory, basting sauce, and a sweet sauce finish. Authentic Memphis BBQ technique.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Vegan eggless mayonnaise made with soy milk, lemon juice, and mustard. Blended smooth and creamy in minutes with a simple drizzle technique for thick, spreadable results every time.

Two-ingredient honey Dijon glaze for chicken made with equal parts honey and Dijon mustard. Sweet, tangy, and ready in 5 minutes for grilling, baking, or broiling.

White miso dressing (sumiso) made with shiro miso, sake, sugar, and egg yolks. A traditional Japanese sauce for nuta-ae, karashi sumiso-ae, and kinome-ae dishes.

Toasted cashew sauce blended with garlic, fresh ginger, soy sauce, and a touch of cayenne. A creamy dairy-free, vegan sauce for grain bowls, steamed vegetables, and roasted mains.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Classic oil-based honey mustard dressing with Dijon, fresh lemon juice, and safflower oil. Creamy, tangy, sweet, and rich enough to coat hearty greens or use as marinade.

Smoky South American BBQ sauce with tomato puree, red wine vinegar, dark brown sugar, and crushed chili peppers. A bold basting sauce for spareribs, beef, or grilled chicken.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

Classic French beurre blanc with fresh basil, Chablis, shallots, clam juice, and cream whisked with butter until velvety smooth. A luxurious 30-minute sauce built for seafood.

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.

Dill mustard sauce stirs sweet prepared mustard with sour cream and a heap of fresh dill. A no-cook 3-ingredient classic for salmon, smoked fish, and roast pork.