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

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2answers
257 views

Chow Mein: What is the starchy sauce called and how can I cook it?

This is a two part question, both relating to Chow Mein: When ordering Vegetable Chow Mein from various Chinese restaurants in New York and New Jersey, I find that the dish is prepared with two ...
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1answer
534 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 ...
2
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2answers
138 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? ...
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1answer
1k 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 ...
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1answer
388 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 ...
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1answer
142 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
26k 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
53 views

How do you accompany other veggies with caramelized onions?

I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots along the onions to the pot. Any idea ...
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1answer
89 views

How to taste a real ranch dressing outisde of the US

When I have been to the South Carolina, US, I fell in love with the popular american Ranch dressing. As an foreigner, I do not know much about this dressing, its origin and sorts, and never bought it ...
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2answers
86 views

Off Garlic! Can we fix recipe?

HELP! My darling husband has started dinner for us, but upon tasting the tomato sauce for our lasagne, it seems the garlic was off! It tastes like damp, wet, mildew, blah! Is there anything I can do ...
2
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1answer
52 views

How to measure tomatoes for making sauce?

In the ingredient list my recipe calls for 10 lbs of tomatoes. I'm not sure if this means before or after they are cored and peeled. What is the best way to measure tomatoes for canning sauce?
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1answer
2k 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
2k 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
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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2answers
389 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 ...
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2answers
80 views

Which cream should I use for cream sauce?

I was making a cream sauce last night to put over tortellini. My choices of cream at the store were heavy whipping cream and half and half. I used both and it turned out watery. Which should I have ...
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1answer
96 views

Why is Tsuyu sauce for cold Soba noodles served on the side?

Why are they always served separately as a dipping sauce, instead of mixing it into the noodles like they do with soup?
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2answers
155 views

What is the “Chili sauce” ingredient in this recipe?

I want to make this Copy Cat A1 Steak Sauce but I'm not exactly sure what one ingredient is. What is it calling for when it says Chili sauce? Also, if it turns out I don't have the chili sauce they ...
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1answer
2k views

How to rescue a Hollandaise with too much lemon

I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay. Could I rescue this sauce by ...
2
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1answer
122 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
1k 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 ...
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1answer
20k 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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1answer
1k 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 ...
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1answer
81 views

Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...
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1answer
38 views

A recipe inspired by Brat cheese sauce/Cooking in Wine

I followed a recipe to the effect of: boil Brat sausages in 24 ounces of beer remove sausages (do not drain the beer), pan fry or grill them add 2 c. sharp cheddar, and 1 package cream cheese to the ...
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1answer
34 views

Regulation and balancing of readymade packed mayonnaise and other sauces

How to reduce the acidity of packet sauces and mayonnaises? I came to know these packed food stuffs are very acidic to prevent any bacterial attack and i felt it my own, so what is the best way to ...
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1answer
63 views

Which one of the five mother sauces is Sauce Messine derived from?

I'm organising the sauce recipes I have and I'm uncertain as to where I should place Sauce Messine. I'm inclined to say it belongs in the bechamel category, or is it a veloute based sauce? I'm not ...
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3answers
2k views

Why does the roux break down in my chicken velouté sauce?

I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mixed with heavy cream at a later stage to ...
2
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1answer
414 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
519 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 ...
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1answer
2k 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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3answers
104 views

Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot (tomatoes, meat, fruits, vegetables, ...
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0answers
49 views

How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
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0answers
70 views

Food identification in fajitas - yellow sauce

I'm looking for the name of a yellow/ochre colored sauce, used in fajitas among other things. I've been to a tiny Mexican restaurant a couple of times and in there the guy made his fajitas with such a ...
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1answer
175 views

Bottling hot sauces

Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else ...
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0answers
389 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
221 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
207 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
519 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
994 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
697 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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6answers
21k 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
216 views

Does anybody recognize this Finnish dill sauce?

My husband brought back a homemade sour cream dill sauce from Finland. It was thick, perhaps with a puréed vegetable, but I couldn't taste cucumber or the like. There is definitely some texture there. ...
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3answers
6k 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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8answers
7k 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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3answers
1k 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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2answers
176 views

Can you use wine for cooking even after it's past it's drinking date?

They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet taste? Is it ok to use white wine for sauces ...
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3answers
659 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?