Sauce

Serve this sauce with roasted meat, fish, or chicken. Active time: 20 min Start to finish: 20 min

This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Chocolate Soufflés with Creamy Caramel Sauce .

This recipe was created to accompany Crown Roast of Lamb .

Western ingredients are particularly well suited to the Thanksgiving feast, as evidenced by this robust, satisfying gravy. It comes from Montana-based Greg Patent, the author of New Cooking from the Old West (Ten Speed Press, 1996), and it has an appealing home-on-the-range quality, thanks to plenty of fresh sage and the smoky taste of bacon. It's rich, delicious and perfect for smothering turkey and potatoes. Follow these directions to make a foolproof gravy no matter what recipe you use for roasting the turkey. Since the broth and giblets can be prepared one day ahead, the last-minute steps are kept to a minimum.

Also nice over ice cream or pound cake.

This recipe is an accompaniment for Pappardelle Bolognese .

This recipe was created to accompany <epirecipelink id="14062">Frozen Lemon Mousses</epirecipelink>. Can be prepared in 45 minutes or less.

This recipe was created to accompany <epirecipelink id="2472">Lemon Macaroon Ice Cream</epirecipelink>. Can be prepared in 45 minutes or less.

This recipe was created to accompany <epi:recipelink id="12397">Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic</epi:recipelink>. Can be prepared in 45 minutes or less.

(Tortelli di Patate alle Salsicce con ragù) The recipe makes more pasta dough than you'll need for the tortelli. Roll out the extra, and cut it into 1/2-inch-wide ribbons for pappardelle, 1/4-inch-wide ribbons for fettuccine, or any length and width you prefer. The pasta can then be used fresh, or it can be dried for use at a later time (leave the pasta on floured kitchen towels at room temperature until it is dry). Or use all of the dough for any recipe that calls for one pound of fresh pasta.

Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.

Can be prepared in 45 minutes or less.

At the restaurant Marichu, we offer this sweet, liquid custard as a dessert in itself, served in small custard cups. But natillas is also used in countless Basque recipes as a sauce. Although we in the Basque Country claim this sauce as our own, the French make a similar sauce and call it crème anglaise — thereby crediting the English as its inventors. [This is an ingredient in the recipe for Almond Tart.]

This recipe can be prepared in 45 minutes or less. This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.