Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
608
questions
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1answer
78 views
What was Country Herb Chicken Sauce Blend?
An old hand-written recipe calls for one package of "Country Herb Chicken Sauce Blend", a presumably retired McCormick product. The recipe is quite similar to this one:
https://www....
4
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1answer
163 views
Is there any way to rescue a mayonnaise-based spread?
A friend brought me some whitefish salad from New York, and I froze what I couldn't use that week since it's highly perishable. However, since the salad base is mayonnaise, on freezing and thawing it ...
3
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2answers
134 views
Can one make a pourable custard by baking in an oven?
Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scrambled eggs from too fast heating). ...
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3answers
111 views
Options for adding sauce to naked ribs?
I live in a condo complex where having a smoker or any sort of BBQ is difficult. I'm also on the Keto diet and I don't use most standard, store-bought sauces.
But I love some good St. Louis ribs and I ...
3
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2answers
73 views
Can I add body to vegan stock with carrageenan?
Carrageenan, a seaweed extract, is used frequently in vegan cheese and other vegan and vegetarian preparations as a thickening agent.
However, I have never seen it recommended as a way to add "...
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3answers
148 views
Sauce thickener for large batch
I'm making a large batch of sauce. After trying tapioca flour, it's quite difficult to handle for such a large batch.
Is there anything that can substitute? Is there such a thing as a fluid thickener?
2
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2answers
162 views
Can you add cheese to a veloute?
Nacho time!
The urge to make nachos overtakes you, and you set to make them excellent.
But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can'...
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2answers
104 views
Is there a way to make a generic cheese sauce?
Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one with the ingredients I have. But I am not sure if there ...
4
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1answer
469 views
How to make a good tasting pepper cream sauce without using premade fabricated stuff
When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty ...
12
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1answer
7k views
Is it safe to add garlic powder to sesame oil?
I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...
2
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1answer
118 views
Cork-like flavour in “tasteless” Xanthan Gum
I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to the powder itself. I made a ...
9
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1answer
1k views
What was the original “Lea & Perrins” recipe from Bengal?
In the history of Lea & Perrins Worcestershire Sauce it is claimed that
The story of Lea & Perrins famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning ...
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1answer
134 views
How do I make stir-fry sauces that don't get watery and thin as leftovers?
I often cook in bulk and then eat leftovers for several days. One area where I've struggled with this strategy is stir-fries. It seems that even if I get a well-thickened, flavorful sauce the day that ...
2
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2answers
129 views
If roasting meat doesn't generate much juices, why do gravy recipes assume it does?
The accepted answer to this question states that you shouldn't expect a roast to generate much in the way of juices left behind in the pan, and that accords with my experience (which admittedly has ...
2
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2answers
312 views
What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce?
What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce? (the creamy tomato sauce that restaurants serve with pasta)
I'm looking to buy some cream to do that but ...
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1answer
96 views
lasagna sauce ahead of time
I know it is possible to make lasagna a day or so ahead of time but I would like to make only the sauce ahead of time, let it cool and then refrigerate. Then bake the lasagna the next day. Any thought ...
2
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2answers
89 views
How to reheat sauce made from cream reduction
I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce.
The recipe I’m referencing estimates the reducing time to 1.5 ...
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0answers
69 views
After few day of plastick bag packing of Tomato sauce increase the size of it and produce gas in plastic bag
I am one small manufacturer of tomato sauce and dates sauce . And my question is regarding preservative i.e we make tomato sauce and paking it in plastic bag after few day this paket size increasing ...
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1answer
118 views
Is it OK to reheat my spaghetti sauce over & over?
My spaghetti sauce is made with fresh tomatoes, ketchup, garlic, some vinegar, and some basic seasoning. I've been told it's not good to reheat the sauce over & over, but I'm making this for ...
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1answer
277 views
Are there cuisines that rarely use sauces?
A recent question got me wondering: are there any cuisines that rarely, or never, use sauces?
There's many cuisines that are very sauce-centric: French, Italian, Thai, Szechuan, Mexican, etc. But are ...
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1answer
64 views
Why is good heat transfer required for making fond?
I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond doesn't burn, but instead crystallises.
...
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0answers
25 views
Help with recipe for long life mayo [duplicate]
I have a small condiment business, where I make a sauce that uses Mayo as a base. I would like to make the base myself so my product can have a long shelf life unopened like commercial ones, and then ...
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1answer
198 views
Re-heating beurre blanc without splitting
Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I ...
2
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2answers
165 views
Is there a sweet emulsion to put on oatmeal?
I've made a ton of mayo now with egg + lemon juice or vinegar + spices + oil and it got me thinking about sweet emulsions
I've been putting my savory mayo with various spices on rice and its quite ...
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2answers
2k views
Are recipes for Antonin Carême's original mother sauces available?
Did Carême publish actual recipes for his mother sauces?
I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. There are numerous recipe suggestions available ...
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1answer
309 views
Can I reuse glass bottles with plastic lids for homemade sauces?
I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the bottles as I usually do. I have ...
0
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2answers
340 views
Can I substitute fresh tomatoes for canned?
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. However, I only have fresh tomatoes, ...
0
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1answer
316 views
Will my lasagne be ruined because I forgot to put the white sauce on the lasagne sheets
I was making lasagne and put in the meat and the lasagne sheets but then I realized (after I had finish the layers and the cheese top), I forgot to put the white sauce on top of each layer of lasagne ...
12
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4answers
3k views
Ways/techniques to make things “fluffy/foamy” like whipped cream?
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
0
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2answers
66 views
Making large batches of syrups and sauces without reducing the majority of what I originally started with?
I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I'm currently facing is that in ...
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1answer
123 views
Mustard Flavor disappears
I make my macaroni salad with mayonnaise and mustard, but the mustard flavor always disappears so I have to add more.
Why does the mustard flavor disappear?
2
votes
3answers
386 views
Experimenting with garlic, does cooking kill the flavour?
I have been experimenting by adding extra cloves of garlic into my pasta sauce every time I cook it. I make a quick pasta sauce by caramelizing onions in a pan, adding very finely chopped fresh garlic ...
22
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7answers
6k views
What's a good substitute for basil in pesto sauce?
I'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food processor. Unfortunately, I can't find basil where I ...
1
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1answer
192 views
Same spaghetti sauce recipe for over 30 years
I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can’t figure out why. It’s a very Basic recipe using ...
37
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5answers
7k views
Why is a roux necessary?
A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it from clumping?
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1answer
187 views
Difference between Welsh rabbit and beer cheese dip
When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?
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1answer
83 views
What is a good technique for making a very small amount of caramel?
By caramel I mean caramelised sugar made into a sauce with butter.
What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is ...
0
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1answer
48 views
classical sauce-making with induction cooktop
In classical french sauce-making lined copper pots are preferred for their responsiveness. Can anyone tell me how induction-capable cookware such as Demeyere Atlantis sauciers or All-Clad D3 ...
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1answer
102 views
Preserving Sauces With Meat
I'm making a hot dog sauce that contains tomatoes, bacon & soy sauce. I've tried to preserve it with vinegar, but lost the taste of the product. What can I use to preserve the sauce in a glass ...
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2answers
98 views
Can I still use my Worcestershire sauce?
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume?
I've done my research but I'm still not sure if I ...
3
votes
1answer
419 views
How to avoid cream breaking / splitting in oven?
A peculiar Swedish recipe calls for ladling curry flavored whipped cream over chicken and baking in the oven, at 225c for 20-30 minutes typically.
During my childhood, this resulted in a creamy, ...
17
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1answer
4k views
What is this sauce-making technique called?
My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making sauce, is to take a spoonful of margarine ...
12
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3answers
6k views
How can I remove whole peppercorns from a sauce after cooking?
I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one ...
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3answers
246 views
How to make pizza without pizza sauce?
Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement?
2
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0answers
58 views
White sauce with a deliberate raw-flour taste
A local Chinese restaurant serves what they call Portuguese Chicken: a small casserole dish with a bed of rice, pieces of crispy-fried chicken, sauce, and a sprinkling of (Parmesan?) cheese, lightly ...
0
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1answer
65 views
Glue-like smell on cooking paste
I recently bought a cooking paste from a well-known retailer in the UK.
Yesterday I opened the jar. The lid made a popping sound when I opened it (that's good), and the paste is well within its "best ...
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0answers
72 views
How to lower freezing temperature of butterscotch?
My current butterscotch recipe is a simple brown sugar, butter, and cream. When attempting to use it as a topping for ice-cream, I have to heat it up to warm/hot to get it to be a liquid. After ...
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0answers
29 views
Is there a way to “neutralize” the sweet vanilla smell of almond milk? [duplicate]
I always buy Alpro's vegetable milks that don't have a sweet smell (I think it's vanilla). This week I couldn't find it. I want to make a white sauce for potatoes. Is there anything I can do to ...
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1answer
382 views
Exact difference between demi glace and bordelaise?
This feels like a stupid question, but I've spend a fair bit of time reading about this without finding an answer...
I'm trying to understand the French mother sauces and their derived sauces. I am ...
22
votes
6answers
9k views
How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?
This is a problem I've had with several types of food/sauce.
I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it simply won't pass through a funnel into ...
