Questions tagged [sauce]

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

3
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3answers
261 views

Is there a kind of food like bread that I can use to absorb sauce but that doesn't dry out so fast?

This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking in the context of using bread to get the ...
1
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1answer
78 views

How do reduce the sourness of pasta cooked with peppers?

I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana peppers are sour by nature, or because ...
22
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5answers
5k views

How to make thick Asian sauces?

Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes make dishes in a crock pot; we have a ...
13
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3answers
3k views

In general, would I need to season a meat when making a sauce?

I'm making a Romesco Sauce. I wonder, in general, would I need to season the meat that goes with the sauce? or do I leave the meat plain (just cook thoroughly without even salt and pepper). The ...
3
votes
2answers
123 views

Reducing sauce or gravy always forms a skin

Apologies if I've phrased this wrongly. I don't try to do this very often: that is, boil a sauce to evaporate the liquid (I understand this to be known as 'reducing the sauce'); however, when I do, I ...
2
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1answer
62 views

Instructions on making Japanese fish sauce? (Shottsuru) [closed]

Would anyone happen to have step-by-step instructions to make Japanese fish sauce?
2
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1answer
74 views

A thinner béarnaise?

I've been using Julia Child's béarnaise recipe---2 tbl reduction, 3 egg yolks, 4 oz clarified butter---, which produces a very thick sauce. Is this just how it's supposed to be, or is there a non-...
1
vote
1answer
107 views

What am I doing wrong with my Beurre Blanc?

I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar enough before I started throwing in the ...
1
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4answers
263 views

Why is my tomato sauce getting pink?

I was trying to make regular tomato sauce for on my pizza. And I didn't want to buy any processed goods. So I bought tomatoes: I put them into a blender and just blended them until it became smooth. ...
1
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1answer
58 views

How to prevent sweet thick glaze/sauce from setting after cooling?

I attempted to make a sweet balsamic glaze/sauce from a simple recipe that called for 1 cup balsamic vinegar and half a cup of brown sugar. To my own tastes I added a bit of Worcestershire sauce, a ...
0
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0answers
31 views

Chocolate sauce with nuts

Hi is anyone able to help me. I’ve been making chocolate suave from the cacao bean in a melanger. I add half nuts to make the sauce. It tastes beautiful however after a month of being stored within a ...
3
votes
3answers
651 views

Why is bolognese cooked for so long?

Most bolognese recipes advise to simmer the sauce for 4 hours, some even advise to simmer longer than that. Until I heard about that, I had a recipe, which was a total of maybe 45min of cooking, ...
0
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1answer
70 views

How many dried herbs are mixed with a kilo of tomato sauce? [closed]

How many tablespoon of dried oregano should be placed for a kilo of tomato sauce for my spaghetti sauce? Please answer my question.
4
votes
2answers
93 views

Tamarind Pulp Gritty

After soaking and sieving the tamarind through a fine mesh strainer, the remaining pulp has some grit. It kinda ruined my dish. Wonder if there’s any method that would get rid of the grit, maybe a ...
0
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1answer
69 views

Too much port in sauce

I overshot the port and the taste is overpowering. There is also cream and heavy cream in there, as well as black truffles. Is there any way to fix it?
2
votes
1answer
116 views

If I want a complex, yeasty soy sauce, what to look for?

My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'. What should I be looking for in the ingredients lists as a sign ...
1
vote
2answers
204 views

Can I use cream cheese in a sauce?

I made a white sauce with butter flour and milk, intending to add cheddar for a cheese sauce. Then I realized I'd run out the day before. Could I have used Philadelphia cream cheese instead? I'm in ...
0
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1answer
581 views

How long do I boil store bought or canned tomato sauce for spaghetti?

How long do I boil store bought or canned tomato sauce to use for spaghetti? I know that tomato sauce can be cooked in cans that are available from the grocery store. Why should it take 4-6 hours?
2
votes
1answer
146 views

What makes this hot sauce last half a year in the fridge?

What makes this hot sauce last half a year in the fridge? (as stated by author @7:40) This recipe uses very little salt, no sugar, no vinegar, no oil, the PH wasn't modified, and it wasn't fermented ...
4
votes
1answer
144 views

How to mix parmessan (or any hard cheese) into oil sauce

When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it. However, is there anything I can do when working with oil-...
0
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3answers
117 views

Does addition of tomato puree make the oil component of sauce less lubricating?

I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Wherever the oil goes thereafter so will ...
6
votes
2answers
145 views

Best way to cheat at hollandaise?

While I've been making it for years, hollandaise remains a fussy, error-prone sauce where the slightest error in technique, measurement, or timing results in an oily mess and a huge waste of expensive ...
0
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1answer
135 views

Washing vegetables that I accidentally threw moldy tomato sauce on safe?

So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mushrooms. I immediately put everything in ...
3
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1answer
75 views

How can I process Hot Pepper without killing the spice (capsaicin)?

I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili, the pepper itself is kind delicate, so ...
3
votes
4answers
593 views

Make a buttery sauce less oily

There is a sauce that I make that uses browned butter as its base. I love the taste but it just feels incredibly oily. Is there anything I can add that will fix some of the oil feel or is there a ...
3
votes
3answers
283 views

When pureeing tomatoes for a fresh tomato sauce, should you throw out the juices or not?

One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices contain flavor you might waste if thrown ...
0
votes
1answer
45 views

How long should you cook anchovy and anchovy paste to extract the most flavor?

Like with garlic, I always feel like I either overcook or undercook my anchovies when I add them to a flavor paste. I guess the first question is if when using a paste instead of whole or chopped do ...
4
votes
1answer
87 views

Why when I add garlic to an existing flavor base with veggies, it rarely gets golden brown?

Many sources suggest to add the garlic a minute or so before adding the main ingredient (tomatoes, cream etc) because if you start with the garlic, by the time the mirepoix has properly been sauteed ...
0
votes
0answers
89 views

Can you freeze caramel sauce? [duplicate]

As caramel sauce makes everything better from cakes to brownies, cookies even enhances the flavor of popcorn. I am thinking to make caramel sauce and freeze it, so it can be used as and when required. ...
0
votes
1answer
190 views

Preserving sauces

I am trying my best to be chemical free. We use vinegar to preserve tomato sauces and pizza sauces for few days/ weeks. How do we preserve other sauces? I was trying carrot sauce, pumpkin sauce and ...
10
votes
4answers
3k views

What to do with 10 liters Heinz BBQ sauce?

I just got a 10 liter bucket of Heinz BBQ sauce for free, and the expiration date is next week. Any ideas how to properly utilize it?
0
votes
1answer
118 views

What is important to keep in mind when making a white sauce?

White sauce is dairy based, but what is it exactly? What are the main ingredients? Is it thickened somehow or not? How thick should it be? Should it contain herbs or oil?
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0answers
46 views

How do starches, butter and milk interact from a culinary chemistry / food technology standpoint?

I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener as soon as it reaches its gelatinization ...
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3answers
1k views

What pasta sauces can I make that don't include cheese? [closed]

I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make. However, many of these recipes involve cheese and/or milk, but I'm sadly ...
1
vote
1answer
172 views

When should or shouldn't you use pasta water? [duplicate]

Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta ...
1
vote
1answer
88 views

Caramel fudge pieces into sauce?

I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
0
votes
1answer
312 views

use of xanthan gum in tomato ketchup

If we make tomato ketchup of 100kg tomatoes. What would be the procedure to add the gum? What quantity of gum should be used? Currently we are using corn starch as a thickener but it does not give ...
1
vote
2answers
244 views

Can I just skip the hot sauce when making buffalo sauce?

I've looked for the buffalo wings recipe, trying to find a way to make it from scratch, and came up with recipes revolving around this sort of ingredients: 3 tablespoons white vinegar 1/2 teaspoon ...
1
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2answers
119 views

When making a sauce, at what point should you add the wine?

Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN add the fat?
1
vote
1answer
82 views

Authentic Asian Sweet & Sour Sauce - Recipe [closed]

Although its a well known fact that the Sweet & Sour sauce we have come to expect is not really an authentic sauce served in Asia, its one that we have come to love in North America. The problem ...
0
votes
1answer
191 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
vote
1answer
913 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
232 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?
6
votes
5answers
916 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 was talking about ...
2
votes
2answers
528 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
332 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
192 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 ...
4
votes
1answer
132 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
384 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
2answers
268 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, ...