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

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5
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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 ...
2
votes
1answer
54 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 ...
4
votes
2answers
4k 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 ...
17
votes
8answers
121k 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 ...
0
votes
1answer
72 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
5k 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
212 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
78 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
66 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
5k 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
11k 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 ...
0
votes
1answer
877 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
47 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
12k 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 ...
5
votes
3answers
225 views

Substitution for idealmjöl

I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has the property that you can just sprinkle it ...
6
votes
4answers
1k views

What would this sauce be called?

I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce out of those juices with butter, garlic, ...
4
votes
1answer
142 views

How to make wet fries?

There's a place that does 'wet fries.' They look more like English chips though, and they're basically floppy and wet from the sauce it's placed into. The ingredients, as told by the manager, are: ...
1
vote
2answers
105 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
49 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 ...
1
vote
7answers
5k 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
1answer
51 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 ...
4
votes
2answers
181 views

How should I store bolognese sauce prep?

I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients: Beef Pork shoulder Carrots Celery Onions ...
1
vote
2answers
103 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 ...
15
votes
13answers
63k views

How long should I cook pasta sauce?

I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic... After that I let it sit on a small flame for a bit more. As a ...
1
vote
2answers
292 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 ...
2
votes
4answers
8k views

What sauce could I use for haddock? [closed]

I'm doing fish fries tonight, and my wife doesn't like breaded fish. The thought was to pan sear hers and finish it with a sauce. Unfortunately, I'm having a tough time finding sauce ideas for ...
1
vote
0answers
37 views

Tomato Sauce Turns Dark/Sweet

I tried to make my own tomato sauce from fresh tomatoes using a slow-cooker (for quite a long time). I gather this may not have been a good idea because the result is very dark red and it's super ...
28
votes
6answers
5k 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, ...
2
votes
3answers
629 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 ...
4
votes
1answer
265 views

What is the difference between a Jus, Sauce and a Gravy?

I've just booked my Christmas meal. This included Sausage, mashed potatoes and an Onion Jus. Why Jus and not Gravy? Begs the question, What is the difference between a Jus, Sauce and a Gravy?
2
votes
1answer
92 views

How long will my homemade marinade with orange juice last?

I have a question regarding a marinade that I made. It contains juice. How long will it keep in the refrigerator? I have the final marinade in a air tight glass jar. Here are the ingredients: 6 ...
13
votes
7answers
6k views

Perfect Hollandaise every time using a blender/food processor?

I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got varying results. sometimes the Hollandaise ...
2
votes
1answer
65 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 ...
1
vote
3answers
245 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?
3
votes
1answer
86 views

Using sauce as a soup base

I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I have on hand work for this (just an ...
0
votes
1answer
68 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 ...
7
votes
5answers
4k views

What is the thickening power of different types of roux?

I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try ...
3
votes
2answers
321 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
4
votes
4answers
13k views

How to thicken a Yoghurt based cold sauce?

I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor changes are fine but I'd like to adjust ...
6
votes
4answers
8k 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 ...
18
votes
10answers
20k views

Why add pasta water to pasta sauce?

I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?
2
votes
1answer
93 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 ...
5
votes
4answers
281 views

Why does my cocoa syrup overflow?

I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day ...
2
votes
1answer
11k 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 ...
6
votes
2answers
293 views

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
3
votes
4answers
131 views

What is the best way to infuse mint into a tomato sauce?

I want to create a tomato based mint sauce. I have access to fresh mint. What is the best way or the best time while cooking the sauce to incorporate the mint? Are the flavor components in mint water ...
1
vote
2answers
338 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 ...
6
votes
6answers
579 views

Cheesier Cheese Sauce?

I'm trying to make some nacho cheese sauce. As the recipe calls for milk, I think the overall cheese flavor is getting diluted. I'd like to make my cheese sauce taste really cheesy. I'm going to try ...
4
votes
2answers
2k views

Milk temperature for white sauce

Should I introduce the milk hot or cold when making white (béchamel) sauce? Searching around I found multiple opposite opnions, like on this answer (see the comments). Also different advice from ...
3
votes
1answer
396 views

Why use citric acid and sodium hexametaphosphate in cheese sauce?

I was watching a YouTube video from ChefSteps on how to make cheese sauce. They used sodium citrate and sodium hexametaphosphate. What are the reasons for including these in the recipe? What are the ...