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

learn more… | top users | synonyms

2
votes
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?
2
votes
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 ...
2
votes
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 ...
2
votes
2answers
377 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
votes
2answers
68 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 ...
2
votes
2answers
137 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 ...
2
votes
1answer
1k 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
votes
1answer
106 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 ...
2
votes
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 ...
2
votes
1answer
19k 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 ...
2
votes
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 ...
2
votes
1answer
55 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 ...
2
votes
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
votes
1answer
407 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 ...
2
votes
4answers
507 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 ...
2
votes
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
votes
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 ...
2
votes
0answers
45 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 ...
2
votes
0answers
68 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 ...
2
votes
1answer
137 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 ...
2
votes
0answers
357 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 ...
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 ...
1
vote
3answers
196 views

Alfredo sauce - help adding taste

How do I add back in the taste and fat to low fat alfredo sauce?
1
vote
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 ...
1
vote
2answers
475 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 ...
1
vote
2answers
909 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 ...
1
vote
2answers
659 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?
1
vote
3answers
5k 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 ...
1
vote
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 ...
1
vote
4answers
15k 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 ...
1
vote
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 ...
1
vote
3answers
592 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?
1
vote
3answers
186 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. ...
1
vote
2answers
2k 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?
1
vote
3answers
1k views

How to boil away water from a sauce without it splashing?

When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place. However, with the lid on, the sauce retains much more water than I ...
1
vote
3answers
2k views

What savory flavors would pair well with chocolate pasta? [closed]

I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking. I have been thinking about what kinds of flavors could be used for ...
1
vote
2answers
427 views

When to add vanilla beans to a sauce?

I would like to make a simple vanilla sauce for my cake. So far, my idea is to cook a sweet cream pudding (using a pudding mix from a bag), and then enrich it with ground vanilla beans. At what stage ...
1
vote
2answers
1k 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 ...
1
vote
2answers
1k views

How can I make this wine and bacon sauce into a thick liquid?

I followed this recipe for a red wine and bacon steak sauce. The sauce didn't thicken at all, the result was mostly boiled in red wine bacon, which wasn't bad, but wouldn't spread on my steak at all. ...
1
vote
2answers
31k views

What is the best way to store homemade sauces?

Sometimes I make korma, satay, masala or pasta sauce for meals in advance. What is the best way to store these, once they're made? Ideally the sauce won't go off within a week and I want minimal loss ...
1
vote
3answers
1k views

How to thicken a white wine sauce to drizzle over prawns?

I'm thinking of making a white wine sauce which will consist of White wine chopped garlic squeeze of lemon (maybe) mixed herbs. What I have in mind is something that will pour with the ...
1
vote
2answers
280 views

What's a good molasses-based glaze for pork tenderloin?

My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns ...
1
vote
1answer
14k views

Way to fix sharp tasting sauce

I've made a sauce with some white wine (with cream & tarragon) but it's really sharp (prob the wine was a bit old, or I didn't boil it off well enough - is there any way to fix it? and what's the ...
1
vote
2answers
3k views

How to make red wine sauce?

I have tried to make red wine sauce using this recipe, but it didn't end up so well. One problem was this step: Bring to a boil and let boil boil over high heat until mixture is reduced to a thin ...
1
vote
1answer
397 views

Stir fry sauce quantity

I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amount of sauce to use. How would you ...
1
vote
2answers
5k 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.
1
vote
1answer
131 views

My lasagna sauce is too tart

when I first set the sauce to simmer, it's fine, but after simmering for 2 hrs. it's more tart than I like. How can I counteract this tartness?
1
vote
2answers
673 views

What can I use as a substitute for hoisin sauce?

Is there anything I can use as a substitute for hoisin sauce that's less salty or even salt-free? This is for a sauce to go with pork steaks.
1
vote
2answers
751 views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
1
vote
1answer
64 views

How to Cook St-Hubert À La King Sauce?

I have trouble cooking the St-Hubert à la King Sauce, though I was able to cook it right with another stove and saucepan. The issue I have is that the sauce does not get thick enough. Moreover, the ...