Sauce

Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.

You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

Deliciously smooth Brown Gravy every time.

Make Perfect Turkey Gravy every time.

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka, and you’ll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

This fresh new take on classic horseradish sauce makes a lot, but you’re going to want extra. It’s the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

To answer your question, yes, homemade is way better. This sauce pairs perfectly with Buxton Hall's Hushpuppies. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it.