Sauces and gravies

Many of these sauces keep for a week or more in the fridge, so a Sunday batch can turn plain chicken, rice, pasta or vegetables into a different dinner every night. Each recipe lists the serving size, such as 2 tablespoons or ¼ cup, so the nutrition numbers match what actually goes on your plate.

Common questions

How do you fix lumpy gravy?

Whisk it hard for 30 seconds, which breaks up most small lumps. If lumps remain, pour the gravy through a fine-mesh strainer or blend it for a few seconds with a stick blender. To prevent lumps next time, add the broth slowly while whisking, a little at a time, into the cooked flour and butter.

How do you thicken a sauce or gravy?

Simmer it a few minutes longer so it reduces. For a faster fix, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water and whisk it into the simmering sauce, then cook for 1 minute until it thickens. Never add cornstarch or flour straight into hot liquid, or it will clump.

How long does homemade sauce last in the fridge?

Cooked tomato sauces, BBQ sauce, teriyaki and enchilada sauce keep for about 1 to 2 weeks in a sealed jar. Gravy, cheese sauce and Alfredo, which contain dairy or broth, are best within 3 to 4 days. Mayonnaise-based dipping sauces keep for about 1 week. Throw out anything that smells sour or shows mold.

Can you freeze homemade sauces?

Tomato sauces, enchilada sauce, BBQ sauce and gravy all freeze well for about 3 months. Freeze them in small containers or ice cube trays so you can thaw only what you need. Cream and cheese sauces can separate after freezing, and mayonnaise-based sauces don't freeze well at all.