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

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1answer
240 views

Bottling hot sauces

Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else ...
2
votes
0answers
77 views

Food identification in fajitas - yellow sauce

I'm looking for the name of a yellow/ochre colored sauce, used in fajitas among other things. I've been to a tiny Mexican restaurant a couple of times and in there the guy made his fajitas with such a ...
2
votes
0answers
437 views

Why is my cheese sauce sweet?

I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
1
vote
0answers
40 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 ...
1
vote
0answers
89 views

Bubbles in canned tomato sauce

I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for the cupboard. I notice many air bubbles ...
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0answers
95 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 ...
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0answers
43 views

What is tomato sauce cooking time?

I tried the longer cooking time of 60 minutes while I have seen recipes call for 20 minutes, The taste came heavy but it felt like only tomatoes and somewhat like ketchup, I added onions, garlic ...
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0answers
21 views

prevent crystallization and separation of corn syrup

I am making a butterscotch sauce and it crystallized to I substituted corn syrup for some of the sugar but now it is separating. How do I solve this problem? I want to keep the sauce liquid too and ...
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0answers
38 views

Ratio of cream/butter to cheese in Alfredo with high fat cheeses?

I would like to substitute ricotta in Alfredo with mascarpone. However I found doing that greatly affects the texture of the Alfredo making it too greasy and less creamy and smooth like I want it to ...