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

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1answer
218 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
votes
2answers
287 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
130 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
472 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
3k 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
877 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
719 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
3k 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
votes
1answer
343 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
522 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 ...
7
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2answers
3k 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
302 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 ...
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5answers
26k 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 ...
4
votes
2answers
5k 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
votes
3answers
241 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 ...
1
vote
1answer
489 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
958 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
913 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
1k 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
1k 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
114 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 ...
17
votes
8answers
132k 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 ...
5
votes
4answers
11k 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 ...
5
votes
1answer
46k 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 ...
7
votes
5answers
5k 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
621 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 ...
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3answers
2k views

What savory flavors would pair well with chocolate pasta? [closed]

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
939 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 ...
1
vote
1answer
945 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
20k 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
986 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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2answers
273 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 ...
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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 ...
0
votes
1answer
359 views

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

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
votes
1answer
249 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 ...
13
votes
1answer
515 views

What makes a pasta shape pair with a sauce?

Spaghetti goes well with tomato sauce with ground meat. Fettucini goes well with a creamy sauce. Why? What general principles about the characteristics of the pasta and the sauce make them work well ...
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vote
3answers
344 views

Orange sauce for goose

I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. ...
4
votes
1answer
82k 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? ...
10
votes
2answers
2k views

Why do sauces thicken as they cool?

Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy. I looked around a little and maybe the reason is different for each of those different ...
0
votes
1answer
3k views

Preparing Salsa with a Magic Bullet

I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best. The final product comes ...
1
vote
1answer
8k views

Way to fix sharp tasting sauce

I've made a sauce with some white wine (with cream & tarragon) but it's really sharp (prob the wine was a bit old, or I didn't boil it off well enough - is there any way to fix it? and what's the ...
7
votes
3answers
2k views

What is the correct onion to tomato ratio for North Indian masala sauce?

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
4
votes
1answer
415 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 ...
3
votes
2answers
8k 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 ...
1
vote
3answers
4k views

What causes Béchamel Sauce to get so clumpy? [duplicate]

Possible Duplicate: How not to mess up Béchamel sauce Just starting to learn how to create cream sauces for dishes; as it's foreign to me. Most the sauces i know start with a slurry ...
2
votes
2answers
323 views

What could be used as a savoury custard to serve with a savoury jam roly-poly?

I'm not mad, you know. I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of course each stage will be tailored to ...
2
votes
1answer
2k views

Why does my cheese sauce solidify

I am using this recipie to make cheese sauce for my maize crackers. http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx However, my sauce starts solidifying as it cools down. I am using a ...
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2answers
2k views

How to make red wine sauce?

I have tried to make red wine sauce using this recipe, but it didn't end up so well. One problem was this step: Bring to a boil and let boil boil over high heat until mixture is reduced to a thin ...
18
votes
10answers
22k views

Why add pasta water to pasta sauce?

I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?