Tagged Questions

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

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2
votes
2answers
317 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
3k 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 ...
12
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
votes
4answers
251 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
611 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 ...
16
votes
5answers
2k 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
5k 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 ...
14
votes
3answers
17k views

How not to mess up Béchamel sauce

When I make Béchamel sauce I keep getting different results. Sometimes the sauce ends too liquidy and never seems to firm up. Other times it might get all lumpy, despite me using a recipe that has ...
14
votes
5answers
17k views

How to prevent overcooking of eggs in Carbonara sauce?

Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have what they regard as a fool proof method ...
3
votes
2answers
4k views

What to do when curdling occurs?

Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
4
votes
1answer
524 views

I would like to know how to thicken sauces with blood and is it safe?

I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?
15
votes
9answers
37k views

Why is my cheese sauce gritty?

Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like ...
1
vote
2answers
2k views

Tasty red wine and garlic sauce for steak?

I'd like to make it from scratch, but haven't got a clue where to start. What herbs would go well with steak?
4
votes
2answers
233 views

Why did my basting sauce flop?

The instructions for the basting sauce I tried to make called for heating olive oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth. I heated the oil, added the ...
10
votes
4answers
1k views

Can clarified butter be used for beurre noir?

The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir. For the black butter sauce he gives the following instructions: "In a skillet melt [...] four tablespoons ...
5
votes
3answers
628 views

How to make mint sauce

I seem to have the basic ingredients. Mint (from the garden), sugar, vinegar. However I seem to end up with vinegary mint, or minty vinegar depending on the relative quantities. From a jar, it seems ...
4
votes
5answers
857 views

Making a sauce with mascarpone cheese

I have some mascarpone cheese left. May I use it to make a sauce?
18
votes
14answers
7k views

Can you make a sauce with beer?

Usually when there is alcohol in a recipe, it's wine. Why isn't there more beer? I've only ever seen it used in beer batters. Can beer be made into sauces or other uses? Do ales, lagers, or stouts ...
17
votes
3answers
56k views

What is the difference between butterscotch, caramel, and toffee?

I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been ...
4
votes
4answers
5k views

Mexican Cheese Sauce?

There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce. ...
3
votes
4answers
350 views

How should I add wine to the sauce for my duck?

I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while. ...
8
votes
5answers
10k views

Why is there a watery run-off after cooking my bolognese?

It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours. After stirring and putting the bolognese onto the pasta, after a couple of minutes the sauce ...
5
votes
7answers
4k views

Soy sauce substitute

I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free. I was really wanting to make a vegetarian stir-fry for her, but I can't come up with or find any sauce that would be ...
5
votes
4answers
6k views

Peking Duck Sauce

I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...
14
votes
6answers
22k views

How can I fix a hollandaise sauce after it has split?

I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits?
8
votes
6answers
10k views

How can I make cheap, smooth homemade Alfredo sauce?

I've tried making Alfredo sauce several times based on a few online recipes. It generally comes out pretty tasty, but also with one flaw: the sauce is grainy or gritty because the grated Parmesan ...
12
votes
2answers
860 views

How can I improve my barbecue sauce recipe?

I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for ...
48
votes
25answers
131k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.