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

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0answers
13 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 ...
26
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6answers
4k 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, ...
4
votes
0answers
74 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: ...
2
votes
3answers
558 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 ...
16
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8answers
109k 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 ...
4
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1answer
131 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
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1answer
53 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
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7answers
5k 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
62 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 ...
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3answers
183 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
59 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
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1answer
58 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
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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
303 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
11k 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
7k 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
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10answers
19k 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
53 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
257 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
10k 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
290 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
125 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
324 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
422 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
1k 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
303 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 ...
0
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1answer
100 views

What is the correct timing when cooking spaghetti sauce from minced meat and prepared tomato sauce?

First, after adding a little oil in the pot, when do I add the minced meat? Then how long do I leave it? Also, when should I add the sauce? (I use a spaghetti sauce already prepared with all stuff in ...
14
votes
6answers
23k 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
218 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 ...
4
votes
1answer
196 views

What is bearnaise sauce thickened by?

As from the title, what is Bearnaise sauce thickened by? There are a few different ingredients in bearnaise sauce that helps in thickening such as egg yolks, but how is it thickened and what other ...
2
votes
2answers
92 views

Is “medium white sauce” a usefully distinct term?

I am familiar with a basic white sauce, or béchamel, and know how to make it. I recently came across a recipe (circa 1950's) that calls for 1 cup medium white sauce. Is this the same as a béchamel? ...
3
votes
1answer
276 views

How to make Coconut/Chili Sauce (based on Photos)

This is a Vietnamese dish described in the menu as "Scampi with Coconut/Chili Sauce". Can anyone tell me what ingredients I would need to make this sauce at home? I enclose two different variants ...
0
votes
0answers
195 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 ...
4
votes
1answer
37k 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
12answers
44k 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 ...
3
votes
1answer
230 views

Can I store fish sauce at room temperature, and how do I know when it's gone bad?

For a long time, I believed this advice: Don't refrigerate your fish sauce. Whatever can happen to this brew has already happened; it's not going to go bad. You can pass your half-empty bottle ...
1
vote
1answer
170 views

How can I make 'Santon sauce'

My local Chinese restaurant (Happy Chef on King St, Sydney for anyone who's interested) does a very simple dish of a half crispy skin chicken, served with rice and a sauce that they call 'Santon ...
5
votes
4answers
1k 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 ...
15
votes
12answers
57k 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 ...
3
votes
2answers
315 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 ...
1
vote
2answers
498 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?
4
votes
3answers
3k views

Differences between canned and fresh tomatoes

I read on the web (including here) that canned tomatoes are usually more suitable for tomato sauces (in particular pizza sauce) than fresh tomatoes. It is unquestionable that both are really ...
0
votes
2answers
116 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. ...
6
votes
2answers
2k views

Can I make a béchamel sauce with coconut cream?

I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?
0
votes
1answer
603 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? ...
2
votes
1answer
329 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?
1
vote
6answers
4k 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 ...
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vote
3answers
133 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 ...
2
votes
3answers
6k 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 ...
1
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3answers
1k 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 ...