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

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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
38k 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
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 ...
3
votes
2answers
879 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
6k 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
7k 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
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2answers
856 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.
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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 ...
12
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6answers
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
2k 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
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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
582 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
728 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
777 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
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 ...
2
votes
8answers
32k views

What sauces go well with roast beef? [closed]

I am cooking a roast dinner this weekend and have decided on beef as the meat. The recipe I have suggests horseradish cream as a sauce but I'm concerned that some of the family don't like spicy ...
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
988 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 ...
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vote
2answers
756 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
219 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
28k 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
32k 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
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3answers
4k 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
374 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
629 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
586 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
5k 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
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, ...
4
votes
6answers
4k 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 ragù and patties are ...
15
votes
4answers
8k 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
283 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
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, ...
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 ...
5
votes
10answers
18k views

What alternatives are there to tomato based pizza sauces?

I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type ...
12
votes
4answers
7k views

Is dry rub necessary in making bbq ribs?

Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, ...
5
votes
4answers
759 views

Uses of leftover vegetables from slow cooker

After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base. What can I do with the vegetables? They are tasty to eat ...
3
votes
5answers
327 views

What To Do With Blueberry Hot Sauce

I bought some blueberry hot sauce while on vacation in Maine. It seemed like a good idea at the time, but now I have no clue what to pair it with. Any suggestions would be welcome.
13
votes
5answers
2k views

What do you do with left over tomato paste?

I sometimes make sauces that use tomato paste. The problem is that usually I need only one or two tablespoons and I don't know what to do with the rest of the can. The smallest can I could find is 6 ...
2
votes
2answers
299 views

What is the cranberries/sugar ratio used in the American cranberry sauce?

I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done. Do I wrongly ...
14
votes
4answers
2k views

How do I get the best possible texture when making vegetable cream soups?

Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out ...
11
votes
2answers
8k views

What does to deglaze a pan mean?

A friend of mine described a recipe to me, and she said she deglazed the pan (I think I understood correctly). What does that mean?
7
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4answers
232 views

Why was the cooking liquor for my mussels too dilute?

I made moule marinier, which were ok, but the 'sauce' that was left when they were cooked was more dilute than I would have liked. I cooked them in: 200ml white wine sauteed onions and garlic ...
8
votes
4answers
598 views

What Side Dish Sauces Should Be Promoted To Their Own Sauce?

We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc... However, I find that many side dishes have their own great sauces that you don't ...
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5answers
1k views

How can I prevent bacon mayonnaise from splitting when above fridge temp?

I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It ...
17
votes
5answers
4k views

What are the fundamental sauces that every cook should know how to make?

I'd like to learn to make some sauces and I'm looking for the most common, "standard" sauces that professional cooks all learn how to make in culinary school. What sauces form the basic "building ...