A separately-prepared cooking liquid or condiment served with other food.

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4
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1answer
79 views

Lemon dill sauce broke

When making a lemon dill sauce will limited ingredients due to Lenten restrictions, we found the sauce broke after simmering. The sauce was vegetable stock with lemon juice then thickened with a roux ...
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2answers
67 views

Why my banana sauce is not smooth?

here is my recipe 100g banana * 1 egg * 1 tbsp. corn starch * 3 tbsp. granulated sugar * 150ml milk I use folk to beat bananas. Then put everything together and then strain. then put it on stove ...
5
votes
1answer
79 views

Dipping sauce for shabu-shabu

I am at the Hilton in Narita, and I've just come back from a wonderful meal of Shabu-shabu. One of the dipping sauces was stated to be soy sauce, but it had a lovely sweet sort of flavor to it, so it ...
2
votes
0answers
59 views

Does quality decrease by heavily reducing wine?

Somewhere I read a suggestion to reduce wine separately before making a red wine sauce. After doing that, the alcohol taste is always gone, and I can control the wine taste efficiently. A few times ...
1
vote
3answers
143 views

Alfredo sauce - help adding taste

How do I add back in the taste and fat to low fat alfredo sauce?
0
votes
1answer
71 views

Soy Sauce storage container

I use a fair bit of Soy Sauce for cooking as well as the occasional Chinese take away. My question is fairly simple. Can I store Soy Sauce in a glass vinegar type shaker narrow neck bottle that's not ...
1
vote
2answers
183 views

Why do you stir italian sauce all day

Its mentioned in Goodfellas so this is obviously a thing among Italian families and their cooking. Do you stir to prevent it from sticking? Why cook the sauce for so long?
4
votes
1answer
92 views

Sanitizing bottles/jars for homemade sauce

The recipe for tomato sauce (includes vinegar, sugar and salt) I am using says I can put the bottles in cool water and bring to boil; once they are boiling, they are ready to fill and seal. My ...
0
votes
1answer
100 views

Problem cooking chicken wings with a bbq marinade

I've cooked chicken wings in a bbq marinade before and the results were disastrous, I put them in a pre-heated oven that was heated to 200 degrees celsius however as the marinade contains sugar the ...
0
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0answers
29 views

Shelf life of frozen stocks and sauces [duplicate]

Whenever I make stock or sauces (mostly tomato sauce), I make large batches and freeze whatever I won't be using over the next couple of days. I use simple plastic containers -- nothing air tight. How ...
0
votes
1answer
62 views

Reducing spice in sauce [duplicate]

How do you make already prepared sauce less spicy? I must have used too many hot chili peppers or cooked them too long. Is there something to off set it from being so hot? The sauce is for General ...
7
votes
3answers
224 views

What is the advantage of a roux over a raw flour slurry, in sauce?

My standard Bechamel sauce recipe used to be: Stir together flour and oil into a paste Fry for a short while Add a small amount of milk Heat and stir until incorporated Repeat steps 3-4 with ...
2
votes
3answers
137 views

How do I make good chimichurri?

I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No actual kick to it. Nothing special. I toss the whole thing ...
2
votes
2answers
162 views

How can I make my black beans less dry?

The dish is simple. I usually just boil beans, add sautéed onions and garlic, season with cumin, then eat with steamed rice. I love the flavor as it is. I have a problem with the texture. If I leave ...
2
votes
4answers
369 views

Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?

We have two types of sauce we put on our sausages. Tomato Sauce (Australian - ketchup equivalent) and Barbecue Sauce (Australian - mix of ketchup and Worcestershire sauce). The Tomato sauce indicates ...
0
votes
2answers
63 views

Can I freeze cranberry sauce?

I made delicious cranberry sauce with fresh berries, sugar and brandy. Can I freeze it?
1
vote
2answers
98 views

Should bubbles be forming only in center of pot when simmering? (Dutch oven on gas burner)

I'm cooking Marcella Hazan's bolognese/ragu recipe using a brand new Le Creuset 7-quart round dutch oven. For the long simmering stage, the recipe says to keep the heat very low, which is what I'm ...
0
votes
2answers
173 views

need to convert US recipe calling for tomato sauce to equivilant in UK

I have a wonderful chili recipe that calls for 16 oz. of tomato sauce and need help finding an equivilant for my dear friend in the UK who wants to make this recipe. Is there a way she could delute a ...
2
votes
2answers
827 views

Lumps of flour in my sauce

During the thickening of my sauce I accidentally poured too much flour into my sauce. This resulted into lumps of flour. Is there a way to get rid of these lumps?
1
vote
3answers
191 views

How to boil away water from a sauce without it splashing?

When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place. However, with the lid on, the sauce retains much more water than I ...
1
vote
0answers
130 views

Why is my cheese sauce sweet?

I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
1
vote
5answers
309 views

What's the name of the black-brown decoration sauce used in French cooking?

When my boyfriend and I visited France a few months ago, I noticed that a lot of savory dishes were drizzled with some black-brown colored sauce on top (see picture I took, which is a plain risotto). ...
8
votes
2answers
2k views

Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?

What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the ...
4
votes
1answer
520 views

Milk temperature for white sauce

Should I introduce the milk hot or cold when making white (béchamel) sauce? Searching around I found multiple opposite opnions, like on this answer (see the comments). Also different advice from ...
3
votes
2answers
225 views

Béchamel and pomodoro

Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for this sauce? I often do this mixture but I've ...
4
votes
3answers
1k views

How can my cheese sauce be creamier

I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. my steps for making the cheese sauce ...
3
votes
3answers
1k views

Differences between canned and fresh tomatoes

I read on the web (including here) that canned tomatoes are usually more suitable for tomato sauces (in particular pizza sauce) than fresh tomatoes. It is unquestionable that both are really ...
0
votes
2answers
121 views

Reduce the watering from tomatoes in a dish or sauce

There are many questions asking on how to reduce the watering from (fresh) tomatoes in a dish or a sauce (most likely baked): How do I prevent tomato making quiche soggy (mentioned in comments by ...
8
votes
3answers
270 views

Fresh tomatoes for home-made pizzas, is it worth it?

I figured fresh tomatoes would be the best choice for making a tasty pizza sauce, so I bought like 8 kg of fresh Roma tomatoes as I found a good price opportunity, to make jars. I already made a try ...
3
votes
0answers
132 views

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
3
votes
1answer
210 views

Why does Mexican food taste dissonant with balsamic vinegar?

I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
1
vote
4answers
466 views

Good uses for leftover Bechamel?

I guess it's technically a Mornay, it has Parmesan and Fontina. I've got about 1 1/2 cups in my fridge. Refrigerated it's solid enough to hold a knife vertically, when it was warm it was just barely ...
4
votes
2answers
231 views

Whisky instead of wine in marinades?

I know that almost every one of us use wine or vinegar for marinades or meals. Recently I was cooking a Chinese food and tried whisky instead just for a difference. That bitterness of the whisky ...
3
votes
2answers
631 views

hollandaise cooked all the way

I've never made hollandaise sauce. So when making hollandaise sauce i'm concerned that the hollandaise sauce is not cooked through; since it calls for egg yolks. How can you tell that the ...
2
votes
1answer
572 views

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
0
votes
1answer
352 views

Removing oil bubbles from bolognese sauce

I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil ...
2
votes
1answer
443 views

Can I add tomato paste afterwards, instead of during cooking, for a tomato sauce?

So I have a pizza tomato sauce recipe that called for adding 6 tablespoons of tomato paste during the cooking. Unfortunately, due to being very disorganized, I only realized half way through cooking ...
3
votes
1answer
1k views

What is the difference between a salsa, a sauce, a gravy, and a chutney?

Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lines separating them appear to get ...
0
votes
1answer
557 views

Do tomatoes lose their nutritional value when they are made into tomato sauce? [closed]

Do tomatoes lose their nutritional value when they are made into tomato sauce? What about canned tomato sauce?
3
votes
2answers
430 views

Canning tomato sauce problem, jar broken in boiling method

It was my first try to canning tomato sauce but I failed. I prepared a tomato pizza sauce. I boiled a jar and lid then removed it I filled the jar with sauce and left one inch empty space and closed ...
1
vote
2answers
795 views

Why does the roux break down in my chicken velouté sauce?

I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mixed with heavy cream at a later stage to ...
1
vote
2answers
512 views

How can I make this wine and bacon sauce into a thick liquid?

I followed this recipe for a red wine and bacon steak sauce. The sauce didn't thicken at all, the result was mostly boiled in red wine bacon, which wasn't bad, but wouldn't spread on my steak at all. ...
2
votes
2answers
215 views

How can I make a mayo/ketchup-based sauce come out with a consistent color?

I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the same recipe. I'm thinking that how I ...
4
votes
1answer
4k views

How can I thicken my mushroom sauce?

Recently I have been making Crimini mushrooms like this: Purchase a small container from the store Quick rinse it at home in water to clean the dirt off In a small pot, I place a half stick of butter ...
2
votes
2answers
2k views

How to fix a sauce with overheated yogurt that has separated?

I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which ...
1
vote
2answers
93 views

Basic carrier sauce/syrup for different sweet flavors?

I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid. Rather then 6 recipes I am hoping to find a ...
2
votes
1answer
148 views

Kind of apples for apple purée / apple sauce

Recently I made a thick apple sauce by cooking apples with some juice. The cooking process took less time than expect - after about 20 minutes or less the apple pieces were soft enough to mash them. ...
2
votes
3answers
383 views

how to get rid of the raw tomato smell from tomato sauce

Im making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the sauce. Does anyone know how to get rid of ...
9
votes
5answers
8k views

What is “Fish Sauce” typically used for?

A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the Asian cuisine recipes we come across seems ...
6
votes
3answers
537 views

How to keep thick puréed sauces from separating into solids and liquids?

Today I was making a version of spaghetti alla puttanesca and while the result of the dish itself was delicious the sauce didn't seem like a sauce; it was rather disjointed or unconnected. It seems ...