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4

Mustard is mostly vinegar, so instead of diluting mustard with water, try vinegar, or vinegar and water.


3

Mint is closely related to Basil and can be treated in the same way. So for a tomato sauce you will probably get the b est results by adding bruised mint leaves towards the end of the process. Too much cooking will boil off the more subtle aromatic flavours and you will end up with something a bit harsh and medical. It may even be best to add ripped mint ...


3

Your sauce is thickening up too much because it's losing moisture. After you cook your cheese sauce to perfection and mix it in with your pasta 2 things are happening: The sauce loses moisture due to evaporation. It's hot, and even with the lid on you will still lose moisture The pasta will soak up water from the sauce. It's just starch, and starch sponges ...


3

I don't think any kind of dilution will work. The water in your mustard jar is a lot more like mustard with the solids filtered out than mustard with extra liquid added. It's roughly in equilibrium with the mustard itself, so it's nice and full of all the mustard aromatics. If you add water, you reduce that concentration, and get something much less ...


2

Sorry to rain on your parade, but unless you use an acid which you forgot to mention, this is a happy breeding ground for botulism bacteria (Clostridium botulinum). You are creating anaerobic conditions with the oil, which means this specific bacteria are happy to multiply there. Unfortunately, a simple boil, even for 20 minutes, won't make it safe. It ...


2

Mine just separated and all you do is add boiling water a drop at a time while stirring and it comes back together. If this doesn't work you can slowly add another egg yolk. A few reasons it would separate are it gets too hot, the butter or fat is added too quickly or its kept warm for too long -- should be served right away.


1

I haven't had that specific sauce before, but I've had similar sauces (FYI, if you want to buy the sauce without buying the potstickers, you can buy them in small bottles in Asian food stores). I don't know the exact ratios, but you can always start with a ratio of 1:1:1 of soy sauce (Kikkoman would do just fine here), rice vinegar (not shaoxing, that's a ...



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