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    You are in: Home / Cookbooks / sauce recipes/graveys
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    305 recipes in

    sauce recipes/graveys

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    We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.

    Recipe #122612

    62 Reviews |  By Rita~

    This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it!

    Recipe #97531

    This delicious cheese sauce is almost too easy to make! From Cooking Light.

    Recipe #116804

    This super easy, zesty sauce can be ready to use in minutes or keeps in the fridge for up to 1 week. Great for canning, too. Made with ingredients you already have on hand.

    Recipe #513386

    I LOVE THIS RECIPE! I used shrimp and thinly sliced (left over) roasted zucchini to jazz up my sauce tonight and it turned out yummier than ever before! Add to any cooked pasta to make an all-in-one meal (just remember to pre- cook any meat or veggies) OR I like useing it as a warm appetizer to dip warmed crusty bread into when I make an italian style dinner. ALSO: I "eye ball" all my measurements so please adjust as necessary. Start with a portion of the measurement and keep adding more little by little til it "looks right" and move on :) DO NOT add salt! There is plenty of salt in the butter, chicken stalk, and cheese to meet your needs! IN FACT you may want to opt for low sodium chicken stalk and/or unsalted butter. I happen to like the salt. :)

    Recipe #436962

    The anchovies in this pizza sauce are there for the subtle saltiness and unique savoriness and not just so you can tell your friend (the one who really hates anchovies) that they just ate some. Note: As a suggestion, give a small splash of good balsamic vinegar to the sauce after taking off the heat.

    Recipe #513130

    You can have this taste at home!

    Recipe #60254

    This recipe is dedicated to Chef Bethany, whose "Slow cooked BBQ Ribs" (recipe ID #16705) are out of this world. She recommends using KC Masterpiece BBQ sauce, but I can't use it because of the high sodium content. So I used this sauce instead.

    Recipe #18917

    I needed some sauce and quick! I am not a fan of the jarred stuff...plus I didn't want to go to the store. This is a rendition of my favorite sauce Recipe #133806, just made simple and it doesn't have to cook all day.

    Recipe #266734

    This came from one of the volumes in my e-cookbook collection-- it's meant to yield one 12" pizza but I get about two 8" or 9" individual pizzas with it. You can bake the raw dough with sauce and cheese on it but I prefer to bake ahead and freeze the crusts so I can just thaw it out then put sauce and toppings on. According to the instructions, you can use regular all-purpose flour if you don't have bread flour. (1 3/4 cups AP flour + 5 1/4 teaspoons vital wheat gluten = 1 3/4 cups bread flour)

    Recipe #422607

    16 Reviews |  By 2Bleu

    This sauce is packed with pizza flavor and requires no cooking! Done in 2 minutes, although it's recommended to let sit for a few hours to allow the flavors to meld.

    Recipe #255242

    Have you ever ran out of the canned pizza sauce when you really needed it? This recipe is so good and easy you may never buy pizza sauce again. It is also great to use on cheese fries.

    Recipe #21202

    73 Reviews |  By Dee514

    Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends :) This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you ;)

    Recipe #42402

    I've made oil-less roux for years by browning flour in an iron skillet on top of the stove. That's about 20 minutes of constant stirring. This oven method is much easier and still creates that dark, parched flavor roux brings to cajun dishes like gumbo. Zaar will not accept 1 ingredient recipes, so I've added pepper. Skip the pepper.

    Recipe #417113

    If you lived or visited the Washington DC area in the 50's, 60's or 70's you probably had a Mo Burger or knew someone who did. The owner said they always used Hunt's Ketchup and Redpack Chili Sauce - I didn't specify in the recipe below what to use to so use what you want. Use this sauce on your hamburgers you won't be disappointed.

    Recipe #508549

    1 Reviews |  By KnoxFam

    Exactly the same as the sauce served at Cain's. No more little containers!

    Recipe #475037

    I tend to make up alot of recipes,and this is just one that turned out excellent. There is NEVER any pasta left when i make this sauce.

    Recipe #383541

    I was astounded that not one recipe for tartar sauce on 'zaar actually contained cream of tartar. This is a basic version; add anything you like in your tartar sauce to the base, such as lemon juice, capers, or dill. Tartar sauce is great with just about any fried fish dish.

    Recipe #98511

    Copycat of the famous Taco Bell Green Sauce.

    Recipe #347669

    This recipe has been in my family for at least two generations, possibly more, as my grandmother cannot remember which of my family members gave it to her! As she has been diagnosed with ALS (Lou Gehrig's disease) and is advancing in its progression quickly, she can't make it anymore, but my mother and I carry on the tradition for her! This recipe is a testament to her memory. She is still with us as of this posting, but in the future, I'll be able to remember her every time I make it. Emotional attachments aside, it's the best sausage gravy I've ever eaten, hands down, and tends to contain more sausage than even the best restaurants can fit into their versions! It isn't healthy - at all - but you'll at least die happy! Of course it's recommended that you bake your own biscuits from scratch, but failing that, frozen biscuits will work just as well. (You can probably use the refrigerated tube kind too but I always use frozen, they're just better somehow in my opinion!)

    Recipe #319765

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