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

0
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1answer
91 views

Alternative for tartar sauce?

Is there a substitute for tartar sauce? It is difficult to find in India. I need an alternative that can be obtained in Indian markets.
1
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1answer
113 views

Substitute to grain mustard

I am planning on doing a recipe of mustard sauce pork. Here is the recipe for the sauce (quantities are approximate, the recipe is inspired from a Gordon Ramsay Youtube video): Ingredients 1 tbsp ...
1
vote
1answer
115 views

Why do creamed sauces often contain nutmeg?

Many recipes for creamed spinach to cream of broccoli soup contain nutmeg. Why does this spice compliment such sauces so well?
4
votes
5answers
229 views

How to decide whether to reduce a sauce or thicken it?

The approach I always adopted to thicken a sauce is to reduce it so the water can evaporate, leaving a sauce that is more concentrated. Earlier, I watched a video where the host where talking about ...
2
votes
2answers
169 views

What pepper is used in Sriracha sauce?

I am a great fan of hot sauces. Usually, they advertise what pepper they are using. I cannot find that type of information on the Sriracha bottle I have at home. The only information I have is "chili"...
1
vote
1answer
106 views

Can I cook my tandoori chicken in the marinade for a sauce?

I'm cooking tandoori chicken and I was wondering if I can cook the chicken in the marinade to make a sauce. Marinade: 300ml Greek yogurt Ginger Garlic Masala seasoning Turmeric Cumin
0
votes
1answer
143 views

All fried rice recipes seem to have the same toned down interpretation

I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type that cooks in front of you, and they made ...
3
votes
0answers
63 views

Vegan Alternative to Monte au Beurre?

I was just in my kitchen making pasta and a wild thought appeared when I mounted my sauce: Can I do a vegan monte? What alternatives could provide the same bind and richness? Been looking for a ...
5
votes
3answers
187 views

How do I make my curries saucier?

So I've made curry a few times before but I've always had a problem with the sauce. So before I try and make one again I want to know, how do you make the sauce thick and flavourful rather than almost ...
0
votes
1answer
194 views

What kind of sauce did I “invent”?

One day I had an idea for a special "sauce" to use on (chicken) burgers. The basic idea was to give it some sort of "salad dressing" like taste. The basic ingredients are cream cheese, mustard, ...
1
vote
1answer
93 views

Does a mix of cocktail sauce and tartare sauce have a special name?

What does one get when one combines cocktail sauce and tartar sauce in equal parts?
0
votes
0answers
69 views

What is a creole or soul food ingredient that stinks?

I'm working on a dish that I'm trying to keep close to creole or general "soul food" tradition, including ingredients. I'm looking for something with a serious pungent kick, think fish sauce. Any ...
5
votes
7answers
1k views

Bitter taste of rocket pesto

I've gone overboard with sowing rocket (Eruca sativa, also known as arugula, eruca, rucola, roquette, etc.) in my vegetable garden... To use up the surplus I've made some fresh salad (recommended), ...
3
votes
1answer
81 views

How do you saute anchovies in a flavor base?

Once in a while an Italian recipe asks for dissolving a couple anchovy filets in the oil before adding other veggies. Should you chop your anchovies before, or break them in the oil? Also what degree ...
0
votes
0answers
93 views

Can I prevent hot sauce separation by leaving out the vinegar?

Hi all I’m making a hot sauce and trying to perfect it however I keep on having separation. The only two liquids I am using is orange juice and cider vinegar to keep the pH level low. Do you reckon I ...
4
votes
1answer
189 views

Avoiding clumps in cacio e pepe?

I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm using only two cups of microplane-grated ...
2
votes
2answers
136 views

What is the difference between jus and stock?

They seem to be made very similarly. They both can be made from bones, veg etc. I know technically au jus refers to using the juices of the meet that you're cooking but i've seen people make a "jus" ...
0
votes
2answers
93 views

Pan roasted meats: burned fond

We have a carbon steel pan that we love and use a lot. We get boxes from Hello Fresh lately and we seem to have the same problem over and over: We will get a recipe that calls for pan roasting a piece ...
0
votes
2answers
86 views

How to make a jellyish sauce for plate design

I'm looking for a method to make a plate sauce with a jelly consistency. The type of suace you would typically see on a plate in a restaurant, where they place a dallop of sauce on the plate and ...
1
vote
0answers
57 views

Homemade Marinara Sauce: Shelf-Life and Reheating Question [duplicate]

I just made marinara sauce yesterday, sauced some pasta with some and put the rest in a mason jar. How long can I expected this to stay fresh? It's completely sealed-off in a mason jar, I used canned ...
1
vote
1answer
100 views

How do I keep leftover tomato sauce from spoiling?

I made pizza today. The last time I did this I had some leftover tomato sauce; when I opened that it went POP and smoke came out of the jar. Tasted really bad, too, so I threw it away and opened a ...
0
votes
0answers
10 views

Bottling Peri Peri Sauce [duplicate]

I am looking to bottle and sell a peri peri sauce and am wondering if anyone can walk me through the procedures of cooking>pressure cooking>bottling such a sauce that contains oil in the recipe. ...
0
votes
0answers
41 views

Does spiciness and citrus “cook out”? How do I maintain these flavors in a BBQ sauce?

I got my first barbecue not too long ago and I'm trying to take my hand at making my own barbecue sauce. The heat I want comes from habanero, poblano, and jalapeno chili powders, and the citrus is ...
0
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2answers
88 views

Additional dipping sauces for cheese fondue?

I have the fondue set pictured below (picture is of the box of the set): I will be using it for the first time and see that on the picture of the box there are saucers with additional sauces/dips. I ...
1
vote
1answer
331 views

Looking for peach preserves substitute

I'm making a dish that that has a "sweet and sour" sauce to it. The recipe calls for apricot and peach preserves. Unfortunately I am highly allergic to peaches. Does any one know what a good ...
3
votes
2answers
206 views

Why all that sauce just sitting in the dish in these stuffed bell peppers recipes?

The recipes here and here each call for dumping a lot of a tomato & broth (+ onion) sauce in the baking dish. Like around .75 cup per bell pepper. That's way (way, way) too much to want to spoon ...
24
votes
4answers
7k views

What defines cooking wine?

What makes cooking wines and cooking sake considered only for cooking? My thoughts would be how cooking sake has more spices added to it but I'm not sure for wine.
0
votes
0answers
24 views

Leaving sauces to sit [duplicate]

Yesterday I made a pasta sauce that I make regularly. However, as I knew I would be busy in the evening, to save time, I made the base sauce -- olive oil, garlic, plum tomatoes, roasted peppers, ...
1
vote
2answers
418 views

What wine(s) would you substitute for sweet red vermouth?

I want to make a chukar cherry sauce recipe which calls for 1/2 cup of sweet red vermouth, which gets cooked and reduced with the cherries and other ingredients. I don't have vermouth on hand, and I'...
1
vote
0answers
28 views

What are some ways to make caramel thin? [duplicate]

I'm kind of starting off with the culinary world and one of the dishes i'll be making soon is French toast with caramelized strawberries. However i'd like to know how to make caramel thin, because i'...
2
votes
4answers
139 views

Ways to displace liquids while cooking

I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require. Since the ingredients are expensive, I ...
3
votes
1answer
1k views

Difference between demi-glace and beef stock. Can I use a demi-glace instead of a beef stock?

Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C. Here is my demi-glace which I refer to: Beef stock, on the ...
0
votes
0answers
23 views

Refreezing pasta sauce [duplicate]

I made pasta sauce and froze several containers. I thawed some containers in the refrigerator but did not use them. Can I refreeze them?
31
votes
5answers
8k views

When a recipe asks to add spices to the oil, can you add the spices directly to the sauce for the same effect?

Many chefs add spices to the oil because the "oil brings out the flavors". But I want to experiment with different spices and quantities (which is hard because you can't taste the oil and predict the ...
1
vote
0answers
369 views

Curry Paste and Water 1:1 Sauce

I took a Thai cooking class offered by a restaurant I like a while ago, specifically hoping to learn how to make one dish they serve that I love. The class also came with a cookbook, including the ...
3
votes
2answers
167 views

How to make alfredo creamier longer?

I make a simple alfredo sauce that is absolutely delicious. It´s as easy as melting butter in a pan (about 2 or 3 tablespoons), adding a glass of 18% cream, and then shredding parmesan into it. The ...
10
votes
2answers
1k views

Why specifically use Passata, rather than tomatoes, in Ragu?

When making real Ragu, what really is the specific difference between using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in for many hours as the last step) using ...
0
votes
0answers
63 views

Too salty Bordelaise sauce

I have pre-prepared a Bordelaise sauce (wine reduction + beef + beef stock + onions). Probably the beef stock I used (new brand) caused it to be overly salty. How can I save it? I read advises for ...
1
vote
2answers
159 views

Extracting the flavour of single vegetables for the purpose of sauce

I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegetable. Which vegetables would be suitable ...
1
vote
2answers
2k views

Lemon Butter Sauce too acidic

My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes ...
1
vote
2answers
427 views

Is hummus a condiment

Is hummus a condiment? What makes a condiment a condiment? What makes something not a condiment? What makes something a condiment vs a sauce/seasoning/spread/ingredient?
0
votes
1answer
1k views

How to thin Chicken Alfredo sauce?

I wanted to try something new with chicken breasts, came across Chicken Alfredo which seems pretty simple. However, the two times I've cooked Chicken Alfredo the sauce seems to come out rather thick ...
5
votes
5answers
493 views

Spaghetti sauce too sweet

Trying to make spaghetti sauce and this is too sweet: 2 each 28 oz can crushed tomatoes (low salt) 8 oz can tomato paste 1 red onion diced 1 tablespoon dried oregano 1 teaspoon dried basil 1 teaspoon ...
2
votes
2answers
179 views

How can I use self made cream of celery as a replacement for mushrooms in green bean casserole?

I follow Alton Brown's Green Bean Casserole for the most part and have had great success making this recipe. My dad always complains about having mushrooms in the dish and he would have to pick them ...
4
votes
2answers
188 views

Imported Italian canned tomatoes vs. American tomatoes

Why are imported Italian canned tomatoes more tender than the same American product?
-1
votes
2answers
580 views

How long will my homemade lemon juice marinade last?

I have a question regarding a marinade that I made. How long will it keep in the refrigerator? I have the marinade in a air tight plastic container. Here are the ingredients: 1 lemon/lime zest 1 ...
1
vote
1answer
2k views

How can I cut the flavour of Worcestershire sauce in a completed Asian dish?

I was following a Chicken Yakisoba recipe that looked good. I ended up doubling the sauce because I had added extra cabbage and other vegetables. The sauce called for: 1/4 cup soy sauce 1/4 ...
1
vote
0answers
164 views

Butterscotch Sauce consistency

I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in it, or simply clumps to the side of the ...
0
votes
0answers
388 views

Thickeners with corn syrup consistency

What gives honey, maple syrup and corn syrup it's thick, viscous texture? I recently used corn syrup for a sauce recipe and really liked the texture it provided. However, I didn't like it's sweetness....
2
votes
3answers
95 views

What is the way to “mince” stew meat using a machine?

I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to make a very large batch to either ...