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

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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 ...
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2answers
743 views

Thicker tomato sauce on the pizza makes the cheese more slippery

After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust. I let the water drain out of a jar of tomato sauce ...
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4answers
4k views

What type of noodle and sauce is used to making Thai Drunken Noodles?

I LOVE drunken noodles from Thai food restaurants, but am never able to find those wide, thin noodles in the markets and don't know what they're called to ask. Also, what sauce is used in drunken ...
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1answer
613 views

Canning tomato sauce

I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results are contradicting. Some people claim ...
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2answers
161 views

What sauce can I just to de-sweeten a pudding?

Just made a cherry and raspberry cheesecake with a digestive biscuit base but it's too sweet and I need a sauce to go with it to take that sweetness away Can anyone help?
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2answers
227 views

Why did my basting sauce flop?

The instructions for the basting sauce I tried to make called for heating olive oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth. I heated the oil, added the ...
4
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1answer
142 views

What is bearnaise sauce thickened by?

As from the title, what is Bearnaise sauce thickened by? There are a few different ingredients in bearnaise sauce that helps in thickening such as egg yolks, but how is it thickened and what other ...
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1answer
98 views

Lemon dill sauce broke [duplicate]

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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1answer
103 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 ...
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2answers
277 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 ...
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1answer
5k 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 ...
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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 ...
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1answer
62k views

What is in eel sauce?

I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and slightly savory. What is in eel sauce? ...
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3answers
6k views

Peking Duck Sauce

I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...
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2answers
81 views

Do I finish a day-ahead sauce before or after refrigerating?

I am making a lamb-based pinot noir sauce a day ahead of time. The sauce is finished with butter. Should I finish it when I take it off the stove? or when I reheat it the next day?
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1answer
802 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 ...
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5answers
2k views

How should I prepare an excellent sauce from sous vide juices?

Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply? ...
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3answers
2k views

Can almond milk be used as a sauce base?

Last night I tried to make a dipping sauce for boiled artichoke for my wife and I using almond milk as a base. 3/4 cups almond milk garlic clove the lemon juice from half a lemon salt and pepper ...
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2answers
1k views

What can I do with dried chipotle chillies?

I have a bag of dried Chipotle chillies. All the recipes I see use chipotle paste. How can I make a sauce with them? Any good methods?
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1answer
337 views

How to keep sauce spices in suspension

I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My problem is that the spices won't remain ...
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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 ...
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1answer
172 views

How to make a sauce using sugared citrus rinds?

I finally separated the citrus rinds (orange and lemon) from the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauce to go on top of my brownies and was ...
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1answer
199 views

Can hollandaise be made with frozen lemon juice?

In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, ...
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1answer
466 views

What can I do with 500 ml of demi glace?

I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before. In what types of preparations or ...
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2answers
2k views

curdling cream in lemon spaghetti

My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns ...
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2answers
375 views

Where can I buy online spices, sauces, extracts, etc. with international shipping?

I already know Penzey's spices, which is good, but they don't sell sauces. Ebay won't work for me because it is too expensive to ship to Russia (judging from one bottle from one user). Amazon is also ...
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1answer
485 views

I would like to know how to thicken sauces with blood and is it safe?

I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?
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3answers
598 views

How to make mint sauce

I seem to have the basic ingredients. Mint (from the garden), sugar, vinegar. However I seem to end up with vinegary mint, or minty vinegar depending on the relative quantities. From a jar, it seems ...
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7answers
11k views

How to thicken marinara sauce?

Here's what I'm using: 16oz crushed tomatoes 1 head of garlic 1/2 cup red wine Parmesan cheese Basil Oregano Salt 1/4 cup olive oil I start by lightly cooking the garlic cloves in olive oil until ...
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3answers
680 views

Failed pan sauce didn't thicken and tasted far too much of wine

I'm teaching myself to cook and I just tried to make a pan sauce to go with my turkey breast. This failed pretty much completely and I decided to abandon the sauce and eat the turkey breast without ...
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4answers
342 views

How should I add wine to the sauce for my duck?

I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while. ...
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2answers
2k views

Cooking minced/ground beef with a jar of sauce

Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementary cooking question. I have about 1kg ...
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3answers
8k views

American recipe using 'a can of tomato sauce'

I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce maybe onion, garlic, tomato, seasoning? Do ...
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3answers
3k views

How to fix a sauce that is too sweet?

A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I ...
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2answers
358 views

What is the name of the sauce which is made of Yoghurt and fresh Cucumbers?

I had this "Kebab Bombay" in Holland a few years ago, to which belonged a very thick, creamy, slightly yoghurty, very fresh sauce/salat containing fresh cucumbers. Supposedly it was an Indian dish, ...
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2answers
212 views

Homemade Buffalo Sauce

I live in the Philippines where Frank's Hot sauce is frankly quite expensive. I'm planning to make a homemade Buffalo Wings sauce with Trappey's Hot sauce (which is cheaper) to sell in our ...
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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 ...
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2answers
3k views

What to do when curdling occurs?

Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
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3answers
959 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, ...
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1answer
239 views

How to make Coconut/Chili Sauce (based on Photos)

This is a Vietnamese dish described in the menu as "Scampi with Coconut/Chili Sauce". Can anyone tell me what ingredients I would need to make this sauce at home? I enclose two different variants ...
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2answers
1k 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 ...
3
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1answer
505 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 ...
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2answers
6k views

Why are my sauces splitting?

Recently all my attempts at sauces are splitting and I'm not sure what's going wrong. Tonight I tried a balsamic vinegar reduction / chicken stock / pan juices recipe to go with my lamb chops, but ...
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2answers
2k views

How to mix pasta and sauce evenly?

When I make pasta I usually try to finish it by mixing the freshly drained pasta with sauce in my saucepan, adjusting the thickness a little bit with pasta water etc. The problem is with pasta sauces ...
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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 ...
3
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1answer
695 views

Why did my peanut butter sauce split?

I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it. After a couple ...
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4answers
6k views

How to avoid cooked pasta soaking up sauce when stored?

I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based. By lunch the next day, the ...
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2answers
290 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 ...
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1answer
2k 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 ...
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2answers
492 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 ...