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

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3
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2answers
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 ...
5
votes
2answers
153 views

Why does my canned enchilada sauce smell and taste like dog food?

So I bought the ingredients for a terribly unhealthy microwave burrito enchilada-style casserole recipe today. The recipe, of course, called for enchilada sauce. So I went out and bought Las Palmas ...
1
vote
1answer
95 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?
21
votes
4answers
7k views

What are the differences between types of soy sauce?

I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more ...
3
votes
1answer
79 views

How much does potato starch affect a cheese sauce recipe?

I'm following this recipe for making cheese sauce: https://www.youtube.com/watch?v=HRJgQdOGWZ8 While purchasing the ingredients I noticed something about pre-shredded cheese versus a block (Kraft ...
0
votes
2answers
460 views

How to make this shawarma hot sauce?

I'm not sure how to ask this question so bear with me. This shawarma place nearby has this amazing hot sauce but I have no clue whats in it! I want to re-create it if possible. I talked to the clerk ...
15
votes
6answers
32k 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?
1
vote
2answers
113 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.
3
votes
2answers
62 views

What is the difference between a thickener and an emulsifier?

I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many popular chilli sauces they all tend to ...
4
votes
2answers
21k views

Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
50
votes
25answers
185k 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.
2
votes
1answer
75 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 ...
1
vote
2answers
720 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 ...
6
votes
14answers
55k views

Making Tomato Sauce from Tomato Paste

I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining a can of ...
5
votes
2answers
290 views

How to make white aioli?

Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, recently I've noticed some good ...
1
vote
2answers
411 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 ...
3
votes
1answer
110 views

Marinara sauce with too much oregano and tomato paste

What could be used to de-oreganate a sauce with too much oregano and tomato paste? I used a store bought sauce to increase the volume of the sauce that I had started with onions, garlic, home grown ...
20
votes
9answers
142k views

What is the difference between pizza sauce and spaghetti sauce?

Pizza sauce and spaghetti sauce are both tomato-based, have roughly the same seasoning (Italian) and look a like. However, I (and a friendly user here) think there is a difference between the two. So ...
2
votes
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 ...
4
votes
1answer
65 views

When do I add the chicken stock in this recipe? The author doesn't specify

I've found a bunch of morels this weekend and wanted to make a simple sauce with them. The simplest one I want to try directs me to cook a medium shallot in butter until translucent, then add morels ...
28
votes
7answers
6k views

How do restaurants make chicken fried rice? What ingredient am I missing?

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, ...
3
votes
2answers
212 views

Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes

I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it really worth paying the extra money for ...
5
votes
2answers
460 views

Why does Mexican food taste dissonant with balsamic vinegar?

I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
1
vote
1answer
73 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 ...
2
votes
2answers
179 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 ...
4
votes
1answer
70 views

What qualifies as butterscotch

I am working on a creation: probably will end up being a Butterscotch Blondie Cheesecake. Here is where the butterscotch debate comes in: 1) Some claim butterscotch is only "pure" when it is simply ...
0
votes
1answer
236 views
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vote
3answers
153 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. ...
4
votes
4answers
104 views

How to balance the bitterness of Habanero peppers?

I'm a hobby hot sauce maker and I'm wondering how do I balance the bitterness of Habanero peppers? All the super hot peppers in the Chinense family have a strong bitter taste that comes with the ...
0
votes
3answers
112 views

What can I use to replace onions on sauces? [duplicate]

Is it possible to replace onions with another vegetable on sauces and get a similar flavour?
15
votes
4answers
25k 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 ...
8
votes
6answers
11k views

What is pizza sauce?

I am making a dip that requires 'pizza sauce'. The store doesn't sell anything called 'pizza sauce' that I could find. Instead, I got plain tomato sauce. What do I need to add to it to make it 'pizza ...
4
votes
3answers
219 views

White wine vinegar in sweet and sour sauce

Can I sub white wine vinegar for white vinegar in sweet and sour sauce? Answer much appreciated!
5
votes
1answer
50k views

What causes curdling and how can you prevent it?

Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the curdling risk at minimum? I'm not asking ...
7
votes
3answers
1k views

What is the advantage of a roux over a raw flour slurry, in sauce?

My standard Bechamel sauce recipe used to be: Stir together flour and oil into a paste Fry for a short while Add a small amount of milk Heat and stir until incorporated Repeat steps 3-4 with ...
3
votes
2answers
708 views

Homemade Buffalo Sauce

I live in the Philippines where Frank's Hot sauce is frankly quite expensive. I'm planning to make a homemade Buffalo Wings sauce with Trappey's Hot sauce (which is cheaper) to sell in our ...
4
votes
9answers
1k views

secret ingredient in a restaurant bolognese

I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including: Pepper Sugar Salt ...
2
votes
2answers
117 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 ...
5
votes
4answers
3k views

Should I make my own Hoisin Sauce?

My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why? Are there different qualities in prepared Hoisin sauces? If so, would I be ...
4
votes
2answers
5k views

Can you interchange oil and butter in emulsified sauces?

You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil. What would happen if you would make ...
0
votes
1answer
89 views

Can demi glace be done with fewer steps

I've been wanting to try to make demi-glace, but it seems so complicated that I don't think it's worth it. Further - it seems unneccesarily complicated. Accoding to wikipedia, we should ...
6
votes
8answers
7k views

Low-sodium alternatives for Asian cooking sauces?

I love Asian cooking, but my doctor wants me on a low-sodium diet. Unfortunately, even the "lower-sodium" or "reduced sodium" versions of sauces (soy, tamari, etc.) are extremely high in sodium. Is ...
4
votes
1answer
435 views

What is “Less Sodium Soy Sauce”?

I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving, versus 920 mg). How is this stuff ...
1
vote
3answers
114 views

Help with flavours for 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 ...
1
vote
1answer
80 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 ...
4
votes
7answers
7k views

What can I do to thicken the mixture in a meat “cup?”

I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my usual standbys of ragù and patties are ...
8
votes
6answers
14k 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 ...
1
vote
1answer
1k 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? ...
0
votes
2answers
126 views

How should I store this BBQ sauce for later use?

Dropped by a video where a BBQ sauce caught my attention. The ingredients used are: Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garlic cloves, finely chopped Sea salt and freshly ...
10
votes
5answers
14k views

What is “Fish Sauce” typically used for?

A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the Asian cuisine recipes we come across seems ...