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

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2
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1answer
43 views

Should I finish teriyaki sauce with butter?

I've been told to finish most any sauce with butter but teriyaki sauce seems like it would be an exception to that rule because of the flavored involved.
0
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4answers
103 views

Making cheese sauce

I have been doing the following and was wondering if there is a term for how I make cheese sauce? I first get a lump of butter and then with a fork knead a bit of flour in. I'm sure there is a fancy ...
3
votes
3answers
669 views

How can I remove burnt smell from white sauce?

I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above. The bottom was getting burnt as I was not stirring continuously. Finally the white sauce ...
3
votes
1answer
71 views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
2
votes
2answers
98 views

What should I look for when choosing tomatoes for pasta sauces?

What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Taste and production are my 2 first ...
1
vote
0answers
25 views

What is your preferred soy sauce for cooking? Why? [closed]

I prefer nice shoyu from Japan, but there seem to be tons of nicer selections even from the US. Which one do you guys prefer for cooking? Dipping? Tasting?
2
votes
4answers
68 views

Sweet sauce for Peking Duck?

I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little ...
1
vote
1answer
67 views

Garlic butter sauce

My family loves pasta with butter,garlic,and black olives topped with Parmesan but now I'm in a home with a gas stove and it causes the butter to clump to pasta and no longer is like a sauce stirred ...
1
vote
3answers
37 views

Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot (tomatoes, meat, fruits, vegetables, ...
2
votes
2answers
80 views

Off Garlic! Can we fix recipe?

HELP! My darling husband has started dinner for us, but upon tasting the tomato sauce for our lasagne, it seems the garlic was off! It tastes like damp, wet, mildew, blah! Is there anything I can do ...
0
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0answers
28 views

Best way to bottle peri peri sauce?

I am looking to bottle my father-in-laws peri peri sauce and sell it at markets. The ingredients consist of fresh and dried herbs, garlic, salt, lemons and oil (sunflower, canola and olive). This is ...
2
votes
0answers
45 views

How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
14
votes
5answers
1k views

How close are store bought broths and stocks to the real thing?

Many of the sauces I wish to make require broth or stock. I quite fear the preparation which requires lengthy cooking and dedicating more precious storage space for the finished ingredient. Is using ...
10
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3answers
3k views

Why do BBQ sauce recipes specify that you must cook the sauce?

Most BBQ sauce recipes specify that you cook them, why is this? Would it not suffice to just mix the ingredients together as they will be cooked when you use the sauce on the grill anyway?
2
votes
2answers
68 views

Which cream should I use for cream sauce?

I was making a cream sauce last night to put over tortellini. My choices of cream at the store were heavy whipping cream and half and half. I used both and it turned out watery. Which should I have ...
1
vote
3answers
91 views

How can I stabilize my hot sauces?

I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and water, then put them into a food ...
6
votes
1answer
69 views

Hollandaise or Bernaise?

It's my understanding that once you add any herbs to Hollandaise that it is no longer Hollandaise but Bearnaise? Is this a correct assumption?
0
votes
1answer
61 views

What causes flavors to “marry”?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries ...
2
votes
1answer
54 views

Which one of the five mother sauces is Sauce Messine derived from?

I'm organising the sauce recipes I have and I'm uncertain as to where I should place Sauce Messine. I'm inclined to say it belongs in the bechamel category, or is it a veloute based sauce? I'm not ...
3
votes
1answer
174 views

My gravy turned to jello overnight. How can I make it last for leftovers?

I slow cooked a pork shoulder with some veggies (carrots, onions, celery). When it was finished, I strained out the solids and proceeded to make gravy with the liquids: Start separating liquids (I ...
13
votes
5answers
2k views

Does adding water back into an over-reduced sauce lose flavour?

If I over-reduce a sauce (e.g. a tomato sauce for pasta), so that it is too thick, I'll sometimes add some water in to thin it out again & bring it back to the desired consistency. Would the ...
0
votes
3answers
96 views

How do I make restaurant-quality white wine sauce?

When I have made white wine sauce at home, I have been unable to replicate the classic 'round' taste, with the 'long' aftertaste. The taste I'm looking for is typical for restaurants serving it with ...
2
votes
1answer
94 views

What is the term for simmering something in sauce?

What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged. It is similar to boiling or simmering but instead of water ...
3
votes
2answers
116 views

How do I thicken tomato-based pasta sauce without adding starch?

I like to cook from scratch and I like to make my tomato-based pasta sauce (marinara) by cooking fresh tomatoes with herbs etc. However, the cooked tomatoes are always too runny for my taste and ...
3
votes
1answer
153 views

Is there a difference between US Worcestershire sauce and UK Worcestershire sauce?

I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have read comments online that indicate that it ...
1
vote
0answers
14 views

How long will spaghetti last in the refrigerator when stored in a sealed container? [duplicate]

How long will spaghetti with sauce containing diced tomatoes last in the refrigerator when stored in a sealed container?
1
vote
1answer
83 views

Why is Tsuyu sauce for cold Soba noodles served on the side?

Why are they always served separately as a dipping sauce, instead of mixing it into the noodles like they do with soup?
0
votes
1answer
88 views

How do you make sauce for a Thai dish such as Chicken Pad Khing?

I've eaten Chicken Pad Khing (Ginger Chicken Stir Fry) many times in Thai restaurants. Really love the dish. I'm a very amateur cook and recently attempted this at home. It came out ok with the ...
5
votes
3answers
888 views

What can I use instead of Sriracha if I only want to make a dish non-spicy, but similarly flavorful?

The specific recipe I'm making is http://www.budgetbytes.com/2012/08/spicy-noodles/ (copied at bottom for posterity). I'm a big fan of the spice, but my guests and partner are often not. Since the ...
4
votes
2answers
67 views

Can I un-seal canned tomato sauce, and re-seal after further cooking?

If I canned tomato sauce and all the jars sealed perfectly, can I open them, cook the sauce a little more, and do the process over again? I had some of the sauce today and I think it needed a little ...
2
votes
1answer
49 views

How to measure tomatoes for making sauce?

In the ingredient list my recipe calls for 10 lbs of tomatoes. I'm not sure if this means before or after they are cored and peeled. What is the best way to measure tomatoes for canning sauce?
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vote
0answers
64 views

Home-made Barbecue sauce [closed]

I made from scratch barbecue sauce 6 weeks ago. It's been stored in a sterile mason jar since then in the refrigerator and unopened. Is it safe eat? Should I bring it to a full boil before using?
2
votes
2answers
137 views

What is the “Chili sauce” ingredient in this recipe?

I want to make this Copy Cat A1 Steak Sauce but I'm not exactly sure what one ingredient is. What is it calling for when it says Chili sauce? Also, if it turns out I don't have the chili sauce they ...
3
votes
3answers
159 views

Should I peel my tomatoes before making a sauce?

What are the pros and cons of peeling my tomatoes before making a sauce? I basically make two different sauces a classical red sauce and a "pink" sauce that is a light alfredo infused with white wine ...
10
votes
7answers
2k views

Device to install on a bottle to only spill drops

When heating up cold food in microwave it oftens comes out pretty dry, and I like juicy food. So I add 1 or 2 teaspoons of olive oil on the food before heating it. I'd be easier though if I had some ...
2
votes
2answers
738 views

What effect have bay leaves in a meat/tomato sauce?

A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the rest for a while and the sauce tastes ...
1
vote
1answer
64 views

How to Cook St-Hubert À La King Sauce?

I have trouble cooking the St-Hubert à la King Sauce, though I was able to cook it right with another stove and saucepan. The issue I have is that the sauce does not get thick enough. Moreover, the ...
1
vote
1answer
63 views

Alternative for Buffalo wing sauce [closed]

What can I use if my family does not like Buffalo wing sauce or any hot sauce for that matter? I found a recipe for wings and potato casserole that sounds good but not if it's hot.
2
votes
1answer
138 views

“Old wild west” secret sauce

I don't know if the "Old Wild West" franchise even exists outside of Italy, but I'll give it a shot anyway. In those restaurants they serve this sauce, which colors resembles much the one of a ...
2
votes
0answers
68 views

Food identification in fajitas - yellow sauce

I'm looking for the name of a yellow/ochre colored sauce, used in fajitas among other things. I've been to a tiny Mexican restaurant a couple of times and in there the guy made his fajitas with such a ...
1
vote
0answers
81 views

Bubbles in canned tomato sauce

I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for the cupboard. I notice many air bubbles ...
6
votes
3answers
2k views

How do I know when my sauce is reduced enough?

I followed this recipe over the weekend to try out something new: Eric Ripert's Red Snapper and Morels in Port Reduction My biggest issue was the sauce. It was very liquidy. I don't think it reduced ...
3
votes
3answers
157 views

Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce ...
2
votes
1answer
137 views

Bottling hot sauces

Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else ...
1
vote
1answer
130 views

My lasagna sauce is too tart

when I first set the sauce to simmer, it's fine, but after simmering for 2 hrs. it's more tart than I like. How can I counteract this tartness?
1
vote
2answers
666 views

What can I use as a substitute for hoisin sauce?

Is there anything I can use as a substitute for hoisin sauce that's less salty or even salt-free? This is for a sauce to go with pork steaks.
4
votes
2answers
297 views

What is the difference between a thickener and an emulsifier?

I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many popular chilli sauces they all tend to ...
5
votes
2answers
451 views

Why does my canned enchilada sauce smell and taste like dog food?

So I bought the ingredients for a terribly unhealthy microwave burrito enchilada-style casserole recipe today. The recipe, of course, called for enchilada sauce. So I went out and bought Las Palmas ...
4
votes
1answer
161 views

Using Vinegar to Cut down on Spice

I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to do the same type of balancing as adding ...
3
votes
1answer
138 views

How much does potato starch affect a cheese sauce recipe?

I'm following this recipe for making cheese sauce: https://www.youtube.com/watch?v=HRJgQdOGWZ8 While purchasing the ingredients I noticed something about pre-shredded cheese versus a block (Kraft ...