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

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1answer
316 views

Yellow Hot Dog Relish

I can not find my favourite hot dog relish sauce recipe but it included cucumbers, cabbage, peppers, and onions. I know it had tumeric as it was yellow but I am not sure of the ratio of vinegar to ...
3
votes
1answer
503 views

How can I prevent my Béarnaise sauce from thickening over night?

I'm sometimes making my own béarnaise sauce, and it tastes great and has perfect thickness the first day after making it. But whenever I leave leftovers in the fridge over night, the béarnaise gets ...
0
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1answer
727 views

How to mimic Giordano's Pizza SAUCE? (Part 2)

I am trying to mimic Giordano's pizza at home, as stated in part 1 I need to learn how to make both the crust and the SAUCE. I think I can manage the rest... I am looking for advice on how to make a ...
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2answers
989 views

Make tomato sauce from fresh tomatoes? [closed]

I'm quite new to cooking, but nonetheless I have been experimenting in the kitchen for a while to try and make some sauce from tomatoes. But all my attempts failed: I usually get just a bunch of fried ...
5
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3answers
220 views

Why does my cocoa syrup overflow?

I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day ...
2
votes
1answer
8k views

Storing bechamel sauce

Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of Bechamel is awesome but I would rather ...
3
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2answers
6k views

Why does my cheese sauce taste like flour/paste? [duplicate]

Possible Duplicate: How do I make my roux taste less like flour? I'm trying to make a basic cheese sauce for putting over broccoli, etc. A typical recipe I've tried is: 2 tablespoons ...
5
votes
4answers
1k views

Spaghetti sauce consistency / coating noodles

I made my home made spaghetti sauce this weekend, which I've been making for several years. As always, the flavor turned out great, so I don't want to change my recipe too much. However, I do have ...
3
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2answers
787 views

Tomato pasta sauce splits. Why?

I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmering & thickening process the sauce ...
5
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3answers
3k views

How to make a chocolate fudge/syrup sauce that does not freeze?

I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid" consistency. It does not need to be ...
2
votes
1answer
894 views

What's the source of the sweetness in tomato sauce that's simmered for at least four hours?

I was reading up on tomato sauce, and it seems important to simmer the sauce for at least a few hours. The “Frankies Spuntino” recipe is about as simple as it can get, it doesn't even contain onions. ...
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2answers
2k views

Flour and water… at which temperature?

What is the difference between adding hot, lukewarm or cold water to flour? EDIT: I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water ...
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2answers
3k views

How can I remove the skin from peanuts?

I will be making Ban ban ji chicken for tonight's dinner, and have picked up some shelled peanuts. The peanuts are still in their skins, and I was wondering: what is the best way to remove the skins ...
4
votes
1answer
303 views

Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?

When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product. ...
2
votes
1answer
200 views

Why do English recipes of “sauce marchand de vin” call for Worcestershire sauce?

The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredients: red wine and brown stock. It also uses ...
7
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2answers
255 views

How to develop a butterscotch flavor in a savory sauce

There's a restaurant near my house that serves a thin sauce with their steaks that tastes almost like a spicy, savory butterscotch sauce. The chef won't tell me anything about what's in his secret ...
6
votes
1answer
127 views

How to make a pesto in a mortar?

When using an immersion blender, I throw all ingredients into the cup and puree everything smooth. But it looks like the mortar isn't that easy. I can think of four different techniques: throw in ...
2
votes
4answers
432 views

What are the names of the breakfast spreads used in Indian cuisine?

I visited Bangalore a few years ago and much enjoyed some of the hotel breakfast dishes. As I remember they were a sort of paste that could be spread onto bread or toast, etc. I have no idea what ...
8
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3answers
2k views

Why does sauce go watery after freezing?

If I freeze a sauce, particularly something with mince in it, when defrosted it produces excess water. The sauce before frozen is nicely thickened. I think it might be because the proteins in the ...
7
votes
1answer
806 views

Are chilies in olive oil dangerous?

In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can ...
0
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1answer
587 views

Are substitutions for vodka allowed when making a vodka cream sauce

If I am making a vodka cream sauce and I realize that there is no vodka (or not enough) to make the recipe, what would an acceptable substitute be?
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3answers
2k views

How can I marinate meatballs without making them “mushy”?

I like to marinate my meatballs in a sauce on the stove for several hours, but they always seem to be "mushy" after cooking for so long. Is there a way to marinate the meatballs without having them ...
0
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1answer
268 views

Improving tomato sauce in beef liver recipe [duplicate]

Possible Duplicate: What kind of sauce can I make for beef liver? I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards or fry it with little oil ...
3
votes
2answers
369 views

Why did my sauce get lumpy after being frozen?

Two months ago, I made a fish sauce (roux + milk + fish stock + lemon juice + cheese + mushrooms). I made way too much, so I decided to put a good amount (0.5 l / about 2 cups) in the freezer. I ...
6
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2answers
2k views

Can I make a béchamel sauce with coconut cream?

I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?
5
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3answers
263 views

Making Medium-hot Mexican Sauces

Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to tolerate anything above a mild zing in hot ...
6
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5answers
21k views

How is white pizza sauce made?

As far as I know, the only difference between white pizza and red pizza is the sauce. I know that the white sauce is dairy-based, but what is it exactly? What are the main ingredients, is it ...
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2answers
3k views

Can you interchange oil and butter in emulsified sauces?

You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil. What would happen if you would make ...
2
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3answers
225 views

Preparing Salsa Verde fast and fresh

I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this ...
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1answer
353 views

Does reheating a roux based sauce thin it out?

I made a sauce that was thickened with a roux, and refrigerated it to be used again for another day. When I reheated the sauce it seemed to be thinner than it was previously. I added more roux to ...
2
votes
1answer
691 views

Why does a white sauce (bechamel,veloute) sometimes turn grey?

I usually see this happen with bechamel. Sometimes as the sauce cooks, it starts to get a faint grey tint. I don't believe I am cooking the roux too long. I think that would tend to brown rather ...
2
votes
1answer
3k views

What are the hallmarks of a traditional alfredo sauce?

There are many recipes for alfredo sauce, using ingredients from pesto and soy milk to low-fat milk and cream cheese. What is the gold standard for alfredo? What properties indicate a traditional ...
3
votes
1answer
750 views

How do I get rid of that calcium chloride taste in my tomato sauce?

When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. ...
2
votes
1answer
830 views

How much sauce do you need per person?

When I'm cooking, the thing that usually has the most leftovers, is the sauce. Most recipes always assume too much. This isn't a problem if you're cooking for just a handful of people, but it is a ...
3
votes
3answers
954 views

How can I keep from burning a pan sauce?

I'll make a steak or something on the stove and then try to make a pan sauce out of the fond. Add a little wine and other fun ingredients and then I try to reduce it a little bit. 90% of the time, ...
5
votes
1answer
110 views

What if anything make a liquid a good candidate for a reduction?

What if anything makes a liquid a good candidate for a reduction? Often you see things like wines and fruit juices called to be reduced for recipes. Why are they so common? What specifics about ...
14
votes
7answers
94k views

What is the difference between pizza sauce and spaghetti sauce?

Pizza sauce and spaghetti sauce are both tomato-based, have roughly the same seasoning (Italian) and look a like. However, I (and a friendly user here) think there is a difference between the two. So ...
4
votes
4answers
7k views

Can you estimate how long it takes to reduce a liquid?

In a lot of recipes, there is a step that includes reducing your liquid. In most sauces, this isn't a problem, since you just need to thicken it and that's something you can see and doesn't take a ...
4
votes
1answer
31k views

What causes curdling and how can you prevent it?

Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the curdling risk at minimum? I'm not asking ...
6
votes
4answers
3k views

What is the thickening power of different types of roux?

I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try ...
2
votes
2answers
571 views

Thick Chocolate Sauce

Is it possible to do something with chocolate so that it does not get hard anymore so that its consistency gets something like the caramel in a mars/snickers bar? What precisley would I have to do to ...
1
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3answers
2k views

What savory flavors would pair well with chocolate pasta?

I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking. I have been thinking about what kinds of flavors could be used for ...
3
votes
1answer
778 views

What type of sauce is appropriate for a dry-aged prime steak?

Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
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vote
1answer
665 views

Pan instead of a skillet

I'm going to be cooking salmon in a white wine sauce & the directions indicate that I need to use a skillet. I don't have one of these, would I be able to use a normal pan or a frying pan instead ...
4
votes
3answers
16k views

Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
2
votes
2answers
788 views

What are the (most common) different ways to thicken sauces and gravies?

I know of a few ways to thicken sauces and the like: Egg (protein) Flour (protein / starch) Starch (cornstarch etc) Reduction (reducing watery component) Are these the only common ones, or what ...
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vote
2answers
143 views

What's a good molasses-based glaze for pork tenderloin?

My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns ...
5
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2answers
2k views

What was wrong with using White Truffle Oil?

On the show "Chopped", a contestant was running out of time to finish his entrée (using the mystery ingredients: gingersnaps, sweet potatoes, farina and turbot), and his dish did not have a sauce, so ...
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1answer
278 views

What types of sauces would pair well with boiled pork knuckles?

I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing? I am guessing that because pork knuckles are fatty, the sauce should tend to be sour or pepper-ish to balance ...
0
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1answer
244 views

Is it possible to thicken frozen cream?

I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a bechamel sauce. Would I pour the cream in ...