Sauce

Crème anglaise is both a classic custard sauce and the base for many ice creams. Make a double batch and process half in an ice cream maker for a frozen treat.

This is also a wonderful sauce for hearty pasta dishes.

Lime juice and curry powder enliven this simple yogurt dipping sauce. It's so quick and easy that you can make it while the pancakes are cooking. For best results, use full-fat yogurt. In a pinch, low-fat will do, but do not use nonfat.

This sauce blends fresh cranberry relish and cooked cranberry sauce.

Once you've soaked the chiles for 2 hours, this mole comes together in 45 minutes.

If you aren't making the schmaltz manié ahead of time, there's no need to form the paste into balls. Simply add the paste by teaspoonfuls to the simmering stock until the gravy has reached the desired consistency.

A high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.

The bright, tender fruit of Fuyu persimmons mellows the intensity of cranberries while lending this sauce a beautiful jewel-like hue. Using Fuyus, which can be eaten hard or soft, removes the guesswork of finding ripe fruit.

This sauce, a mix of everyday and exotic, provides a sweet and tart contrast to rich meat or poultry.

This vegetarian gravy is layered with bold flavors — from the onions to the roasted mushrooms and barley — each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted.

Often served with summer rolls or grilled meats, this sauce is also great over rice.

This sauce would also be terrific served with grilled fish or pasta.

Any kind of flatbread or crusty roll is perfect with this Moroccan concoction. You could also use the dip as a salad dressing or sauce for fish.

This dip is our version of a Catalan sauce that has many variations and tastes great with almost any type of grilled meat or fish. It's worth the extra trouble to use hazelnuts (which need peeling), as well as almonds. Even though 2 tablespoons of hazelnuts seems a small amount, they round out the flavor of the sauce.

The Grilling Guru has a moral dilemma. To be strictly faithful to Louis' Lunch, he should tell you to top your hamburger with a liquid processed cheese, like Cheez Whiz. The Grilling Guru doesn't use Cheez Whiz himself, however, so he feels awkward about calling for it. So he's created a made-from-scratch cheese sauce that will satisfy the purist, while remaining faithful to the lurid orange cheese topping used by Louis'.