221 sauces gravy recipes

Homemade balti sauce with onions, ginger, garlic, tomato, and warming spices blended smooth. Your base for any balti curry, ready in 45 minutes. Endlessly customizable.

Onions slow-braised in butter for an hour until deeply caramelized, finished with Madeira wine, and tossed with pasta and Parmesan. Five ingredients, one knockout sauce.

Beef filet mignon crusted with chopped peanuts, chestnuts, and parsley, served with a ginger-orange August Moon sauce. An Asian-inspired steakhouse-worthy dinner.

A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.

This simple and delicious dish is great for when company is over, because it will start conversation and satisfy everyone's sweet tooth.

Four pepper salsa with red, yellow, and green bell peppers plus green chiles, pulsed in a food processor with plum tomatoes, mustard seeds, and fresh cilantro. A colorful, make-ahead party salsa.

Indian spiced potatoes in a thick tomato sauce with ginger, coriander, cumin, fenugreek, and garam masala. A vegetarian potato curry with whole spice tempering and bold flavor.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Homemade Worcestershire sauce with anchovies, fresh horseradish, molasses, jalapeno, and whole cloves simmered for an hour and aged. A complex, from-scratch condiment that beats bottled.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Pulikacchal: the tangy-sweet South Indian tamarind paste for puliyodharai rice. Mustard seeds, chilies, jaggery, and sesame cooked down into a shelf-stable rice mix.

No-cook Thai peanut sauce with smooth peanut butter, soy sauce, rice and cider vinegars, sugar, and a drop of sesame oil. A 10-minute dip for satay, noodles, or spring rolls.