A separately-prepared cooking liquid or condiment served with other food.
-2
votes
0answers
27 views
Good peppercorn sauce plus doubts on heating peppers [closed]
I cannot find a decent recipe for mild peppercorn sauce.
Some recipe suggests that I should add the peppercorns to the steak and pre-cook it.
However I am not 100% sure that heating is healthy. I ...
1
vote
1answer
52 views
How can I make a mayo/ketchup-based sauce come out with a consistent color?
I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the same recipe. I'm thinking that how I ...
3
votes
1answer
52 views
How can I thicken my mushroom sauce?
Recently I have been making Crimini mushrooms like this:
Purchase a small container from the store
Quick rinse it at home in water to clean the dirt off
In a small pot, I place a half stick of butter ...
4
votes
10answers
7k views
What alternatives are there to tomato based pizza sauces?
I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type ...
2
votes
2answers
48 views
How to fix a sauce with overheated yogurt that has separated?
I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which ...
3
votes
1answer
752 views
How can I recreate the Montgomery Inn “Cincinnati style” barbeque sauce at home?
I love Montgomery Inn barbeque sauce for its tangy/vinegar-y flavor, however it's often not in stock at the stores in my area.
Does anyone know how I could achieve a similar flavor with a homemade ...
3
votes
6answers
601 views
How to thicken marinara sauce?
Here's what I'm using:
16oz crushed tomatoes
1 head of garlic
1/2 cup red wine
Parmesan cheese
Basil
Oregano
Salt
1/4 cup olive oil
I start by lightly cooking the garlic cloves in olive oil until ...
4
votes
1answer
173 views
Canning tomato sauce
I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions.
I already did a Google search, but the results are contradicting. Some people claim ...
6
votes
2answers
6k views
When is best to apply sauce on to BBQ chicken?
I'm cooking a full chicken divided into 8 pieces...
When is the best time to put sauce on chicken cooked on a BBQ?
Is it better to do it after it sits for a while on the BBQ?
Is it better to let it ...
2
votes
8answers
16k views
What sauces go well with roast beef? [closed]
I am cooking a roast dinner this weekend and have decided on beef as the meat. The recipe I have suggests horseradish cream as a sauce but I'm concerned that some of the family don't like spicy ...
1
vote
2answers
60 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 ...
2
votes
1answer
79 views
Kind of apples for apple purée / apple sauce
Recently I made a thick apple sauce by cooking apples with some juice. The cooking process took less time than expect - after about 20 minutes or less the apple pieces were soft enough to mash them.
...
5
votes
8answers
5k views
Types of Sauce for Stir-Fry [closed]
I've recently started learning to cook stir fry, and I'm interested in what types of sauce are recommended. I typically cook a mixture of chicken or beef, spinach, broccoli, carrots and onions. ...
3
votes
4answers
492 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 ...
2
votes
3answers
162 views
how to get rid of the raw tomato smell from tomato sauce
Im 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 of ...
3
votes
1answer
9k 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 ...
6
votes
3answers
4k views
My tomato sauce is very watery
It has flavor, but its consistency is too thin.
Will letting sit over medium low heat evaporate enough to increase its density or is this useless?
Would bringing it to a boil help more. I don't want ...
4
votes
5answers
5k views
How is white pizza sauce made?
As far as I know, the only difference between white pizza and red pizza is the sauce.
I know that the white sauce is dairy-based, but what is it exactly? What are the main ingredients, is it ...
3
votes
2answers
330 views
What is the name of the sauce which is made of Yoghurt and fresh Cucumbers?
I had this "Kebab Bombay" in Holland a few years ago, to which belonged a very thick, creamy, slightly yoghurty, very fresh sauce/salat containing fresh cucumbers. Supposedly it was an Indian dish, ...
4
votes
1answer
21k views
What is in eel sauce?
I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and slightly savory.
What is in eel sauce? ...
2
votes
4answers
4k 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 ...
15
votes
8answers
7k 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?
8
votes
3answers
367 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 ...
2
votes
2answers
155 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 ...
6
votes
3answers
141 views
How to keep thick puréed sauces from separating into solids and liquids?
Today I was making a version of spaghetti alla puttanesca and while the result of the dish itself was delicious the sauce didn't seem like a sauce; it was rather disjointed or unconnected. It seems ...
1
vote
2answers
276 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 ...
5
votes
3answers
174 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 ...
4
votes
4answers
145 views
Using noodle cooking water to loosen sauce?
One of my guilty pleasures is perusing my wife's Real Simple magazine for recipe ideas and cooking tips. In the March 2013 issue one of the cooking tips has me a bit confused. In the Three Steps to ...
4
votes
4answers
334 views
How should I prepare an excellent sauce from sous vide juices?
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply?
...
2
votes
2answers
376 views
What is this cotton-like stuff growing on my pizza sauce?
The sauce was to expire in Nov 2013. I kept it in the fridge all the time. The thing that grew on it was white in color (just like cotton). There was a greenish center. The overall "ball" was about 1 ...
6
votes
7answers
18k 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 ...
0
votes
3answers
1k 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 ...
41
votes
25answers
38k 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.
1
vote
1answer
505 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 ...
13
votes
2answers
19k 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 ...
2
votes
1answer
145 views
Why did my hollandaise sauce break when adding spices?
I just made my very first attempt at a hollandaise sauce, which of course broke.
The funny thing is, the sauce was perfect, and was finished. However, it was really, REALLY bland. So, to add some ...
8
votes
3answers
12k views
How do you reduce a cream sauce?
My wife made a cream based sauce last night and the recipe said to "reduce" it.
The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted ...
3
votes
4answers
3k 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 ...
13
votes
8answers
12k 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 ...
4
votes
3answers
348 views
Make Kiwifruit sauce less sour without sugar?
I've prepared a Kiwifruit sauce, adding also some sugar and honey.
I was wondering - is there a way to make it less sour, that is not increasing the sugar and honey content?
The recipe was:
4 ...
2
votes
2answers
119 views
How can I reduce the fat in a white wine and parsley sauce?
For Xmas I was given a steamer.
This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking ...
5
votes
1answer
1k views
Montreal Pizza sauce
I may be partial having lived there most of my life, but now that I live far away, I miss Montreal Pizza. I can't seem to find a restaurant near me that has a similar flavor or any combination of ...
8
votes
6answers
4k 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 ...
2
votes
1answer
66 views
Tomato sauce - tomatoes, then juice vs tomatoes & juice
Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice and the sauce was great, but will the ...
1
vote
4answers
536 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 ...
8
votes
5answers
3k 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 ...
3
votes
1answer
136 views
I'm making tomato sauce which never thickens
I tried the following recipe.
http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta
The result is tasty, but the sauce looks nowhere near the image. It is some red paste, yes, but with onions ...
7
votes
1answer
2k views
What is the difference between tomato puree, paste and sauce?
I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the terminology he uses for some of the ...
-1
votes
2answers
106 views
Soy and sesame sauce alternatives when frying fish?
What should I use as an alternative to the combination of Soy oil and Sesame oil (1 teaspoon each) when I am frying fish in a pan?
I need at least one ingredient that can replace the Soy and Sesame ...
1
vote
3answers
131 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 ...
