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

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1answer
617 views

What would cause heartburn in marinara sauce?

So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that kind of pizza where the sauce is thick ...
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1answer
1k 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. ...
2
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1answer
220 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 ...
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2answers
638 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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2answers
393 views

How can I make my black beans less dry?

The dish is simple. I usually just boil beans, add sautéed onions and garlic, season with cumin, then eat with steamed rice. I love the flavor as it is. I have a problem with the texture. If I leave ...
2
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1answer
173 views

Kind of apples for apple purée / apple sauce

Recently I made a thick apple sauce by cooking apples with some juice. The cooking process took less time than expect - after about 20 minutes or less the apple pieces were soft enough to mash them. ...
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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 ...
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3answers
191 views

How do I make good chimichurri?

I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No actual kick to it. Nothing special. I toss the whole thing ...
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4answers
4k views

Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?

We have two types of sauce we put on our sausages. Tomato Sauce (Australian - ketchup equivalent) and Barbecue Sauce (Australian - mix of ketchup and Worcestershire sauce). The Tomato sauce indicates ...
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1answer
3k views

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
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2answers
258 views

How can I make a mayo/ketchup-based sauce come out with a consistent color?

I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the same recipe. I'm thinking that how I ...
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3answers
251 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
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
373 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 ...
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2answers
175 views

What is the name of the sauce served with fried rice in Indian restaurants [closed]

I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes slightly like soya, and has visible round pieces of cut ...
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2answers
115 views

Grey mushroom cream sauce - why so dark?

I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color. The mushrooms and onion tint the whole ...
2
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1answer
202 views

Can you and how do you melt quark cheese into bechamel?

I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would like to use specifically is the Polish ...
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2answers
113 views

Is “medium white sauce” a usefully distinct term?

I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium white sauce. Is this the same as a béchamel? ...
2
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1answer
861 views

Can I add tomato paste afterwards, instead of during cooking, for a tomato sauce?

So I have a pizza tomato sauce recipe that called for adding 6 tablespoons of tomato paste during the cooking. Unfortunately, due to being very disorganized, I only realized half way through cooking ...
2
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1answer
335 views

Why did my hollandaise sauce break when adding spices?

I just made my very first attempt at a hollandaise sauce, which of course broke. The funny thing is, the sauce was perfect, and was finished. However, it was really, REALLY bland. So, to add some ...
2
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1answer
123 views

Tomato sauce - tomatoes, then juice vs tomatoes & juice

Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice and the sauce was great, but will the ...
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2answers
19k views

How to achieve a thin caramel sauce/coating that stays fluid when refrigerated

I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sauce/syrup contains any butter/milk or ...
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1answer
73 views

Using Vinegar to Cut down on Spice

I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to do the same type of balancing as adding ...
2
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1answer
84 views

Why use clarified butter in a bearnaise

I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter? Is it purely taste? Or is it because filtering the milk solids away changes how the bearnaise ...
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1answer
1k views

Why is it that caramel sauce should not be stirred after it has boiled?

The internet says swirling is fine, but not stirring. Why is that so?
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2answers
1k views

How can I increase the amount of gravy I can make from one roast?

Making gravy per usual is a by-product of roasting or pan-frying something. At that point, you take whatever jus you have in the dish and that essentially determines how much real gravy you end up ...
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2answers
335 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
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1answer
267 views

How long will my homemade marinade with orange juice last?

I have a question regarding a marinade that I made. It contains juice. How long will it keep in the refrigerator? I have the final marinade in a air tight glass jar. Here are the ingredients: 6 ...
2
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1answer
82 views

How can I stabilize a berry coulis?

I made a coulis from fresh blackberries by simply using a fork and sieve. I did not cook, neither added sugar to the final juice. The creamy coulis had beautiful color and texture, however it clearly ...
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3answers
807 views

How to get rid of the raw tomato smell from tomato sauce?

I'm making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the sauce. Does anyone know how to get rid ...
2
votes
1answer
14k 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 ...
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2answers
1k 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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1answer
916 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 ...
2
votes
1answer
371 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 ...
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4answers
478 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 ...
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1answer
1k 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
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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 ...
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0answers
283 views

Why is my cheese sauce sweet?

I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
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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 ...
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3answers
179 views

Alfredo sauce - help adding taste

How do I add back in the taste and fat to low fat alfredo sauce?
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4answers
2k views

How to create thick, hearty garlic marinara sauce?

I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauce from scratch? This is what I've tried ...
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2answers
365 views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ...
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2answers
717 views

Removing oil bubbles from bolognese sauce

I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil ...
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2answers
592 views

Mixing liquid margarine and water

I am trying to mix 1 part water and 1 part liquid margarine on a stovetop. I notice it will not mix too well. I would also like to make this sauce thick. What would be the best way to do that?
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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 ...
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3answers
807 views

how to improve the consistency of my pizza sauce

I'm trying to make homemade pizza sauce but end up with sauce that ends up drying up in the oven. Here's what im using: 1 can crushed roma tomatoes 3/4 cup garlic 3/4 cup basil 1/4 cup salt 1/4 cup ...
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7answers
5k views

What is the brown sauce in authentic Chinese fried rice?

There is a lady at work that makes the most awesome and most delicious Chicken Fried Rice on the planet. She uses white rice with some sort of brown sauce that is added when frying the rice in the ...
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2answers
303 views

What is the difference between marinara and spaghetti sauce?

The title pretty much says it: What is the difference between marinara and spaghetti sauce? I Googled and got a bunch of hits but none of the answers left me feeling like I actually understand the ...
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3answers
387 views

Can you make Bearnaise with olive oil?

I'm looking to make a 'paleo version of Bearnaise Sauce. Can you substitute olive oil for butter when making Bearnaise sauce?
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2answers
934 views

Why do you stir italian sauce all day

Its mentioned in Goodfellas so this is obviously a thing among Italian families and their cooking. Do you stir to prevent it from sticking? Why cook the sauce for so long?