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

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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
185 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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690 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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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?
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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 ...
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3answers
3k 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 ...
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1answer
77 views

Marinara Sauce recipe

I've been trying cook Marinara Sauce for a while now, I visited the states and had that sauce in their pizza hut. When I got back i tried cooking the same Pizza hut Marinara sauce but can never get ...
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2answers
452 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 ...
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2answers
87 views

Are there ways in which you can overdo your thickening?

In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce even after adding 3 cups of milk and ...
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2answers
75 views

Why did my ricotta cheese did not completely melt in the Alfredo?

Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, ...
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1answer
65 views

How do I know when my wine is properly reduced?

I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could ...
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2answers
34k 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 ...
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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 ...
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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 ...
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1answer
16k 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 ...
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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 ...
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1answer
418 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 ...
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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.
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2answers
72 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
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1answer
144 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?
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2k 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.
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1k 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 ...
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2answers
141 views

How do you cook boneless chicken thighs?

I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without ...
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1answer
54 views

Sauce made from butter and cream flakes/curdles

My sauce recipe (Laurent Tourondel, BLT p 140) called for heavy cream and butter to be set on high heat: Put the cream and butter over high heat. cook until the butter is melted and browned, ...
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1answer
68 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 ...
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1answer
70 views

Alternative for Buffalo wing sauce [closed]

What can I use if my family does not like Buffalo wing sauce or any hot sauce for that matter? I found a recipe for wings and potato casserole that sounds good but not if it's hot.
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1answer
143 views

Turn Passata Into Tomato Paste?

I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata. I don't know much about cooking, but they both seem to be made from ...
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223 views

Should bubbles be forming only in center of pot when simmering? (Dutch oven on gas burner)

I'm cooking Marcella Hazan's bolognese/ragu recipe using a brand new Le Creuset 7-quart round dutch oven. For the long simmering stage, the recipe says to keep the heat very low, which is what I'm ...
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4answers
1k views

Good uses for leftover Bechamel? [closed]

I guess it's technically a Mornay, it has Parmesan and Fontina. I've got about 1 1/2 cups in my fridge. Refrigerated it's solid enough to hold a knife vertically, when it was warm it was just barely ...
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2answers
113 views

Basic carrier sauce/syrup for different sweet flavors?

I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid. Rather then 6 recipes I am hoping to find a ...
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1answer
1k views

How to mimic Giordano's Pizza SAUCE? (Part 2)

I am trying to mimic Giordano's pizza at home, as stated in part 1 I need to learn how to make both the crust and the SAUCE. I think I can manage the rest... I am looking for advice on how to make a ...
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3answers
4k views

How can I marinate meatballs without making them “mushy”?

I like to marinate my meatballs in a sauce on the stove for several hours, but they always seem to be "mushy" after cooking for so long. Is there a way to marinate the meatballs without having them ...
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1answer
1k views

Pan instead of a skillet

I'm going to be cooking salmon in a white wine sauce & the directions indicate that I need to use a skillet. I don't have one of these, would I be able to use a normal pan or a frying pan instead ...
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359 views

Orange sauce for goose

I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. ...
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1answer
458 views

Mousseline sauce, use the white or the yolk of the egg?

I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the definition on this site epicurious ...
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69 views

How can I make a “lighter” cheese sauce?

I am looking to make some cheese-sauce filled choux pastry balls as an appetizer. I was considering making a classical mornay sauce for the filling. But when it goes cold, I find it tends to be quite ...
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1answer
64 views

How does (Goya) Sofrito sauce compare to salsa?

I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier and uses fresh veggies whereas sofrito ...
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1answer
82 views

Garlic butter sauce

My family loves pasta with butter,garlic,and black olives topped with Parmesan but now I'm in a home with a gas stove and it causes the butter to clump to pasta and no longer is like a sauce stirred ...
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3answers
107 views

How can I stabilize my hot sauces?

I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and water, then put them into a food ...
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3answers
245 views

How to compensate for the unavailability of Italian basil in authentic Italian pasta sauce?

I'm making my own pasta sauce from fresh tomatoes but unfortunately Italian basil (ocimum basilicum pilosum) is not widely available in my country. Here are my options: leave it out entirely (so the ...
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1answer
100 views

Teryaki sauce becomes viscous after boiled

I recently cooked chicken in a Teryaki sauce/marinade, and it turned out great. I cooked the chicken on both sides, and then cooked it in a bath of Teryaki for about 3 minutes. The Teryaki bubbled a ...
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1answer
191 views

What should the consistency of the meat filling of moussaka be like?

I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka seems to be it's most integral element ...
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1answer
216 views

Why is no juice left after cooking lamb or beef joint in a pan?

When I have cooked a leg of lamb or a beef joint I end up with no juice in the pan. I end up using a stock cube. What am I doing wrong? I put salt pepper and oil on it before searing in a frying pan ...
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1answer
2k views

What is a blended sauce?

There are three types of sauce, which is 1. roux, 2. blended, and 3. all-in-one. I get what the all-in-one and roux sauce are and what steps to take to achieve it, but what exactly is a blended sauce? ...
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167 views

Why my banana sauce is not smooth?

here is my recipe 100g banana * 1 egg * 1 tbsp. corn starch * 3 tbsp. granulated sugar * 150ml milk I use folk to beat bananas. Then put everything together and then strain. then put it on stove ...
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5answers
766 views

What's the name of the black-brown decoration sauce used in French cooking?

When my boyfriend and I visited France a few months ago, I noticed that a lot of savory dishes were drizzled with some black-brown colored sauce on top (see picture I took, which is a plain risotto). ...
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2answers
1k views

Make tomato sauce from fresh tomatoes? [closed]

I'm quite new to cooking, but nonetheless I have been experimenting in the kitchen for a while to try and make some sauce from tomatoes. But all my attempts failed: I usually get just a bunch of fried ...
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1answer
627 views

Does reheating a roux based sauce thin it out?

I made a sauce that was thickened with a roux, and refrigerated it to be used again for another day. When I reheated the sauce it seemed to be thinner than it was previously. I added more roux to ...
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39 views

Pimento sauce that is added to mayo

My mother would grow her own pimentos, then she would clean and cut them up and melt them down in a pot and slowly reduce them down to a thick sauce. Then she added other ingredients which I believe ...
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0answers
15 views

How long will spaghetti last in the refrigerator when stored in a sealed container? [duplicate]

How long will spaghetti with sauce containing diced tomatoes last in the refrigerator when stored in a sealed container?