Sauces & Gravies
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Sauces & Gravies *
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Alpha-Éna Beef Sauce
This started as a copycat recipe for the famous A-1 Steak Sauce, but wound up being something better..
Béarnaise Sauce
A classically French sauce considered the child of Hollandaise, this sauce is a sublime accompaniment to beef dishes like Châteaubriand and Filet Mignon.
Bordelaise Sauce
The modern interpretation is simpler than its original French grandfather, but just as delicious on grilled or sautéed beef and steaks.
Hollandaise Sauce
One of the classic French cuisine's five Mother Sauces, this rich, creamy, lemony sauce has no equal.
Homemade Low Sugar Barbecue Sauce
This barbecue sauce has no added sugar, but you'd never know it.
Marie Rose Sauce
Decidedly British, it is creamy and delicious with chilled shrimp and broiled seafood. Even on a hamburger!
Marsala Wine Sauce with Shiitake Mushrooms
Marsala is a sweet, fruity Italian white wine fortified with brandy and makes a delicious sauce for beef, pork and chicken.
Mustard Cream Sauce
An all-purpose mustard cream sauce to accompany ham steaks, roasted corned beef, or broiled fish, or on grilled vegetables like asparagus and radicchio.
Onion Gravy
Originally created as a traditional accompaniment to the UK dish and Kitchen Tapestry recipe for Bangers & Mash, onion gravy is great on meatloaf , a man roasted pork chop or on top of bot buttered noodles.
A Proper Tartare Sauce
Far different than what the US knows as Tartare Sauce, the original came from Europe, most likely France, as an accompaniment to Steak Tartare.
Remoulade Sauce
There are hundreds of variations on this quintessential French turned New Orleans Sauce. This is one from a famous New Orleans' Chef.
Romesco Sauce
The Spaniards use it as a dipping sauce for grilled vegetables and as a spread on crusty slices of bread.
Shallot Cream Soy Sauce
A deep, rich sauce full of Unami, it pairs well with scallops or fish dishes where an Asian flare is needed.
Sour Cream Paprika Gravy
A gravy inspired by the Hungarian dish, Chicken Paprikash, but great on smashed potatoes or with simple, baked chicken.