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

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14
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6answers
18k views

What causes yogurt in sauces to split? How to prevent it?

A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and ...
3
votes
4answers
8k 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 ...
4
votes
2answers
794 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 ...
1
vote
1answer
368 views

Mousseline sauce, use the white or the yolk of the egg?

I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the definition on this site epicurious ...
1
vote
2answers
3k views

Mayonnaise Split [duplicate]

Possible Duplicate: Making Mayo by hand , using whisk , emulsion breaks down Hi,I would like to know how to fix the Mayonnaise if it splits while whisking and making it with hand.
4
votes
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 ...
6
votes
2answers
22k views

When is best to apply sauce on to BBQ chicken?

I'm cooking a full chicken divided into 8 pieces... When is the best time to put sauce on chicken cooked on a BBQ? Is it better to do it after it sits for a while on the BBQ? Is it better to let it ...
15
votes
12answers
58k views

How long should I cook pasta sauce?

I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic... After that I let it sit on a small flame for a bit more. As a ...
7
votes
1answer
973 views

How do I cut bones in preparing a fast brown stock (“fond brun rapide”)?

I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that ...
0
votes
5answers
831 views

Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?

I have been to Costa Rica twice and I fell in love with Banquete brand Chilero Sauce. It is a hot sauce with a wonderful flavor but it has some fairly unique properties -- specifically that it is ...
6
votes
1answer
2k views

Montreal Pizza sauce

I may be partial having lived there most of my life, but now that I live far away, I miss Montreal Pizza. I can't seem to find a restaurant near me that has a similar flavor or any combination of ...
4
votes
6answers
11k views

How to make roux-based sauce thicker

Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I don't want to add too much for obvious ...
0
votes
1answer
739 views

white sauce / bechamel - without lumps [duplicate]

Possible Duplicate: How not to mess up bechamel scauce So you melt the butter and mix the flour in = easy Adding the first bit of milk and making a paste = easy Now getting from that to a ...
6
votes
3answers
3k views

How can I add meat into a completed tomato sauce?

Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she asked if I could leave the meat out of it, ...
7
votes
12answers
44k views

Making Tomato Sauce from Tomato Paste

I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining a can of ...
4
votes
1answer
505 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 ...
3
votes
2answers
896 views

Soya sauce. Are they different for variety of dishes?

Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian. Any tips to buy it. During my reading, people mentioned thick/thin soya sauce. But ...
8
votes
1answer
7k views

Trick to getting a sauce to stick to chicken?

One of the recipes I often make has a sauce that is a combination of salt, sugar, and a thick red sauce. After about 10 1-2 inch chicken pieces have been cooked the last step calls for mixing the ...
8
votes
5answers
8k views

What is pizza sauce?

I am making a dip that requires 'pizza sauce'. The store doesn't sell anything called 'pizza sauce' that I could find. Instead, I got plain tomato sauce. What do I need to add to it to make it 'pizza ...
4
votes
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 ...
8
votes
2answers
869 views

When to refrigerate bottled sauces?

When the bottle doesn't say, how does one know when to refrigerate sauces? For example: soy sauce, fish sauce, etc.
3
votes
1answer
1k views

How can I recreate the Montgomery Inn “Cincinnati style” barbeque sauce at home?

I love Montgomery Inn barbeque sauce for its tangy/vinegar-y flavor, however it's often not in stock at the stores in my area. Does anyone know how I could achieve a similar flavor with a homemade ...
13
votes
7answers
5k views

Perfect Hollandaise every time using a blender/food processor?

I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got varying results. sometimes the Hollandaise ...
7
votes
1answer
3k views

How to make a roux?

Whenever I try to make a roux according to one of the recipes I find online the consistency seems a little off. Should the roux be completely thick or should it have a less solid consistency? I seem ...
11
votes
3answers
2k views

How do Thai People Make Peanut Sauce?

I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants, but I HATE peanut butter. So when I ...
10
votes
1answer
598 views

Why are many chinese sauces so dark?

I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces are so dark? Does it have something to ...
7
votes
1answer
808 views

Why isn't my mornay sauce smooth?

I've been reading the Geek Cookbook, and decided to try the Mac & Cheese recipe from it, making the sauce from scratch - seemed simple enough! I've never made a Bechamel or Mornay sauce before, ...
3
votes
1answer
165 views

Did extra insulation cause ice crystals in frozen mac & cheese?

I prepared two 9x13" casserole dishes worth of macaroni & cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce and pasta I baked to try to eliminate ...
2
votes
1answer
818 views

How can I recreate the dipping sauce for the cream cheese wontons served at Pick Up Stix?

The dipping sauce for the cream cheese wontons is delicious and I would like to duplicate it at home. Anyone have any luck reproducing this sauce? (Note that this is a soy sauce based, and not ...
4
votes
1answer
174 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 ...
3
votes
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 ...
3
votes
1answer
1k views

roast duck leg with plum sauce

I'm thinking of roasting some duck legs on a bed of plums, much like the recipe here does with breast. However, it suggests simply blending the bed of plums once the roasting is over - will legs ...
1
vote
2answers
874 views

How long does a fruit and sugar mixture last?

I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container in the fridge. Would this still be ...
2
votes
0answers
220 views

What are the basic kinds of sauces? [duplicate]

Possible Duplicate: What are the fundamental sauces that every cook should know how to make? As an amateur chef interested in developing a repertoire of basic cooking techniques, what ...
8
votes
3answers
32k views

How do you reduce a cream sauce?

My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted ...
3
votes
1answer
5k views

how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle

how to combine wine in a cream sauce so it doesn't curdle?
7
votes
4answers
38k views

What is the proper way to use corn starch to thicken sauces?

How do you mix corn starch slurry and how do you use it? Do you add the corn starch to the water, or do you add water to the corn starch? Generally what proportions do you need, what is the ratio of ...
4
votes
3answers
3k views

Should I make my own Hoisin Sauce?

My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why? Are there different qualities in prepared Hoisin sauces? If so, would I be ...
16
votes
3answers
5k views

How can I reheat a roux-based (alfredo) sauce in the microwave without separation?

I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand. The ingredients were: ghee, flour, heavy cream, garlic, pecorino romano, and ...
3
votes
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 ...
4
votes
2answers
399 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 ...
14
votes
2answers
779 views

What are the positive effects of adding celery to a sauce?

Many sauces include celery. It's not a flavour I'm particularly keen on, particularly in sauces so I'm wondering why it's included. Is it included simply as a flavour or does it serve some other ...
10
votes
4answers
625 views

How to make a sauce based on tea

I have some pu-erh tea, and I love the smokiness of it. I was thinking about trying to incorporate it into a dish somehow. Specifically, I was thinking about using something like pacific cod. Then I ...
12
votes
8answers
6k views

Non-cow's milk replacement for Parmesan cheese in Genovese pesto

My family loves Genovese pesto and we'd started making our own (with varied success). One of our number has been diagnosed as intolerant to cow's milk. This rules out pretty much all shop-bought ...
3
votes
2answers
364 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, ...
4
votes
6answers
5k views

What can I do to thicken the mixture in a meat “cup?”

I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my usual standbys of rag├╣ and patties are ...
15
votes
4answers
10k views

Keeping A Sauce From Separating

Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three weeks, strain and you have hot sauce. ...
3
votes
1answer
289 views

How do I make vanilla sauce without air bubbles?

Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of ...
4
votes
1answer
203 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, ...
11
votes
2answers
3k views

What is a “nonreactive” pan?

I just realized the recipe I use for Chardonnay Beurre Blanc requires the use of a "small nonreactive saucepan." In the past, I have used my 1.5 quart All-Clad saucepan without problems. What sort ...