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    You are in: Home / Cookbooks / Sauces, Marinades, Gravies and Glazes
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    72 recipes in

    Sauces, Marinades, Gravies and Glazes

    Nothing like a good sauce, marinade, gravy or glaze to complete a dish. Both savory and sweet included here...
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    2 Reviews |  By BecR

    Super easy and tasty creamy garlic dip for fresh or grilled veggies, pita chips, french fries, seafood, grilled meats or whatever you want to dip. Recipe is easily increased, just be sure to use equal parts yogurt, sour cream and mayonnaise; you can adjust garlic and seasonings to your taste.

    Recipe #471535

    A lovely holiday fruit sauce to serve with the traditional bird, with a couple of twists. Instead of straight-up sugar, a cup of pure maple syrup balances the tartness of the fruit. A cup of cranberry juice ensures the essential flavor remains the focus of the dish, and a bit of orange brightens the whole shebang. The Grand Marnier is optional. This is to say nothing of the texture, which to paraphrase the great Roseanne Conner, is "so far beyond canned sauce, that the light from canned sauce would take one billion years to reach the Earth." It is, in a word, awesome. Inspired by a Pioneer Woman recipe, via Kristen Swensson of Cheap, Healthy, Good.

    Recipe #466074

    A lovely lemon olive oil subtly infused with the delicate scent of Meyer lemons. Wonderful drizzled over salads or pasta, or for use in cooking. Use right away, or store tightly covered in the refrigerator for up to two weeks. You can also use Eureka lemons for this.

    Recipe #459852

    1 Reviews |  By BecR

    This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!

    Recipe #459184

    Tomato-Vanilla jam pairs perfectly with avocado cheesecake! Or serve as an unusual topping over melted brie or a savory cheese tart--or spread on buttered toast triangles for a not-so-ordinary breakfast!! Brilliant! From Chef Froshee of George's at the Cove in La Jolla, California.

    Recipe #454244

    A nice simple curry sauce of scallions, cilantro, curry, butter, coconut milk, and a squeeze of fresh lemon. Goes together in minutes. Serve over your favorite fish or meat, and if desired add a side of recipe #455303, recipe #114887 or recipe #309041. Wonderful! From "Jamie's Food Revolution".

    Recipe #453956

    Top angel food cake, vanilla yogurt, pancakes, or cinnamon French toast with this sweet salsa. Delicious! Would also be fabulous made with other herbs like pineapple sage, lemon thyme, lemon verbena, or lemon balm in place of the mint. Adapted from Southern Living. Note: Make up to four hours ahead; cook time is chill time.

    Recipe #453532

    Serve this traditional Argentine/South American spiced chili and fresh parsley sauce with grilled churrasco steaks or chicken--delicious!! Would also be great with fish. Courtesy Chef Jeff Rossman, Terra restaurant.

    Recipe #372096

    2 Reviews |  By BecR

    Delicious & different! Not your typical barbecue sauce. My grown son loves this and calls me for the recipe constantly- I just send him here now. :) From the Dean and Deluca Cookbook. (Don't let the long list of ingredients scare you- you probably have everything on hand, and the sauce really goes together quite easily.) (Tip: makes a company worthy meal served alongside a pork tenderloin roast, baby potatoes, vegetable of your choice & a fresh rosemary sprig for garnish.) Enjoy!

    Recipe #109443

    3 Reviews |  By BecR

    Awesome! If you love guacamole, try this lighter, more tangy version made with fresh green tomatillos and avocado! We really love this salsa verde. Serve with simple grilled foods like carne asada or fajitas, or with a bowl of tostadas chips. And, green sauce is great stirred in to scrambled eggs recipe #456108. From "Zarela's Veracruz: Mexico's Simplest Cuisine" by Zarela Martinez. Enjoy!

    Recipe #121596

    7 Reviews |  By BecR

    My husband Dan gets credit for creating this delicious marinade! Excellent with fish, also. Try it with a side of Spanish Rice recipe #120697 or my Royal Thai Rice recipe #114887 for a wonderful flavor combination. Recipe is easily halved. Note: Time does not include cooking the chicken.

    Recipe #117768

    2 Reviews |  By BecR

    This lavender suffused dressing is fabulous drizzled over a plateful of fresh salad greens; it is also a wonderful marinade for various meats, poultry, and fish! Marinating time is 15 minutes to overnight.

    Recipe #382037

    A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese, or my Croque Monsieur recipe #352897. Adapted from Davidburke & Donatella.

    Recipe #400926

    37 Reviews |  By BecR

    This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.

    Recipe #121586

    Fresh, light, and aromatic, this pesto brings together six different herbs, a perfect recipe if you have an herb garden! Use it as you would a basil pesto. Special equipment: a mortar and pestle and/or food processor will be needed. Recipe found online at La Cucina Italia.

    Recipe #381898

    The Provencal version of pesto, this pistou is enlivened with the addition of Pernod! Stir into soups (particularly suited to tomato or minestrone soup; garnish with fennel), or spread onto slices of garlic-rubbed toasted baguette. Delicious!

    Recipe #376891

    1 Reviews |  By BecR

    A garlicky and herbaceous pesto. Serve as a topping for grilled chicken or turkey, or on a cracker with some cream-cheese. Makes a nice gift for the holidays in a jar tied with a raffia ribbon. Slightly adapted from Bobby Flay.

    Recipe #374761

    3 Reviews |  By BecR

    Easy and good! Serve over salmon, seared fresh ahi tuna steaks, or fresh grilled fish of your choice. You can sub snipped fresh oregano or other favorite herbs for the dill, if you like. Recipe is easily doubled.

    Recipe #321109

    Fantastic on roast beef sandwiches (see my recipe #283972 #283972), alone on a toasted bagel, or with smoked trout, salmon or tiny shrimp! Or, makes a lovely appetizer served with mini-bagels and topped with a spiced nut--the possibilities are endless!

    Recipe #284084

    7 Reviews |  By BecR

    From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with recipe #112774.

    Recipe #112775

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