Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
558
questions
3
votes
1answer
52 views
Wine reduction sauce a little too rich
I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great ...
32
votes
7answers
10k views
Fry onions and garlic before adding to the sauce?
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first?
What would be the difference in the taste, does one have more ...
5
votes
3answers
2k views
Canning tomato sauce for the refrigerator
I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, ...
2
votes
0answers
44 views
Cooking brined green peppercorns to be soft
In my green pepper sauce I use brined green peppercorns. The supermarket has changed brands and the new one has seemingly fresh picked/uncooked corns in a brine.
I start my sauce by simmering dark ...
1
vote
2answers
208 views
How can I make my tomato-herb pasta sauce a lighter color?
I've been making a simple tomato sauce using tomato puree, basil, oregano, dried pasilla peppers, and garlic (as well as the left-over bits from cooking beef meatballs in the same pot). The flavor is ...
5
votes
5answers
410 views
Cheese sauce without flour?
I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour and then mixing the grated cheese in to ...
5
votes
1answer
165 views
Cooking bolognese sauce in stainless steel versus dutch oven?
I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a stainless steel pot instead? I know not to ...
8
votes
2answers
2k views
Can a sauce with dairy be jarred?
I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated ...
1
vote
1answer
109 views
Mushroom soy sauce, brand identification or substitution
I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one's fingers, it was so dark and ...
0
votes
1answer
101 views
Why does my sauce split?
I made chicken in peanut butter sauce. Similar to this question, it split.
I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in it.
Shortening cooking time isn't an ...
5
votes
3answers
181 views
Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while
How do I keep the pasta from absorbing all the liquid?
2
votes
1answer
89 views
Why is it suggested to freeze Chimichurri Sauce?
From a fresh herb garden I’ve made chimichurri sauce and when researching how to store the leftovers I’ve ran across several sites such as balls:
https://www.freshpreserving.com/chimichurri---ball-...
5
votes
1answer
132 views
What is the difference in taste between San Marzano and 6 in 1 ground tomatoes?
I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce.
Generally, when I make sauce, I use San Marzano ...
1
vote
1answer
86 views
I have a questions about Pasta sauce spoilage
After pouring a new jar of sauce, I noticed dried sauce around the rim of the cover. Is it still safe to use?
6
votes
2answers
243 views
Taste-wise, is there a difference between tomato from a blender vs. chopped tomato?
A chicken curry recipe and a mixed vegetables recipe require chopping tomatoes and frying them immediately after the onions and ginger-garlic paste are fried. But since this causes the tomato skin to ...
1
vote
1answer
106 views
What do Bernaise sauce and fruit smoothies have in common?
I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In the first instance, it was after drinking a fruit ...
15
votes
4answers
7k views
Why should I cook the flour first when making bechamel sauce?
Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?
2
votes
1answer
209 views
Replacement for Thyme
Im making a strawberry tart where the sauce is made from boiling thyme, port/tawny and strawberry juice. Is there any replacement for thyme in this?
3
votes
2answers
120 views
Can a pasta pot be used for cooking sauces?
I am considering buying a pasta pot, such as the All-Clad 6807 SS Copper Core. Can I remove the colander and just use the main body to cook tomato sauce? Or can it only be used for water-based ...
0
votes
1answer
191 views
On what temperature should I leave my sauce to cook?
I decided to cook a pizza sauce. I know that the longer you leave it on your stove, the better it might taste. I want to leave my sauce on the stove for an hour or so. At what temperature should I ...
3
votes
3answers
301 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
vote
1answer
97 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
votes
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
votes
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
225 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
votes
1answer
65 views
Instructions on making Japanese fish sauce? (Shottsuru) [closed]
Would anyone happen to have step-by-step instructions to make Japanese fish sauce?
2
votes
2answers
138 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
226 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
vote
4answers
952 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
vote
1answer
66 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
votes
0answers
32 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
2k 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
votes
1answer
90 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
108 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
votes
1answer
75 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
119 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
261 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
votes
1answer
2k 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
168 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
210 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
votes
3answers
191 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
163 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
votes
1answer
208 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
votes
1answer
91 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
2k 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
291 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
56 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
97 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
864 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
449 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 ...
