Questions tagged [sauce]

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

Filter by
Sorted by
Tagged with
3 votes
1 answer
1k views

Replacement for lemon juice in aioli

I want to make a garlic aioli as a sauce for a burger, however, I do not have any lemons nor lemon juice on hand. I also don't have any limes. However, I do have white, apple cider, and rice vinegars. ...
user avatar
  • 144
5 votes
2 answers
691 views

Why different techniques for mayonnaise and hollandaise sauces?

There is very little difference between mayonnaise and hollandaise sauce; each is basically an emulsion of egg yolk and fat, with various emulsifiers and flavours added. The significant difference is ...
user avatar
-1 votes
1 answer
198 views

How to make a split oil sauce

I am watching masterchef: the professionals They have a few recipes about a split oil sauce Google shows how to fix a split sauce. That is not my question My research shows this is where they ...
user avatar
6 votes
1 answer
2k views

How close is the liquid in canned vegetables to vegetable stock?

My mother taught me to never throw away the liquid in canned vegetables. She says that is the basis of a good soup or sauce. The both of use that liquid as one would use stock. Is that good practice ...
user avatar
  • 3,812
1 vote
1 answer
173 views

What is the difference between fondue and cheese sauce? And do both need to be kept warm to be remain melted?

I like KFC style cheese sauce that is (optionally) served with breaded chicken. And now, at Christmas, I found that a kitchen appliance labeled "raclette and fondue" is at discount. But I ...
user avatar
5 votes
1 answer
152 views

How can I prevent reductions from turning into molasses?

Last night I attempted to make a reduced sauce out of equal parts soy sauce, mirin, sake, and sugar. I let it simmer in a saucepan over medium-low heat until it got to a mildly viscous consistency ...
user avatar
1 vote
1 answer
2k views

is it ok to eat spaghetti sauce that had mold on rim of jar?

I opened a new jar of spaghetti sauce and there was a dark hard substance like old mold on the rim. There was none inside the jar and the jar seemed to have been sealed properly. Is the sauce safe ...
user avatar
  • 11
10 votes
2 answers
1k views

How can I thicken egg yolks for a sauce? [closed]

I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg For seasoning salt and pepper ...
user avatar
  • 151
1 vote
0 answers
101 views

What's the proper technique for using psyllium as a thickening agent?

I've tried using psyllium husks as a thickening agent, but the result usually ends up containing slimy lumps. Is there a special technique to produce uniform thickening? And ideally, how can it be ...
user avatar
1 vote
0 answers
63 views

Flavor slow cooked ragu [duplicate]

There is this ragu I make, it consists of minced meat in a tomato sauce with lots of red bell pepper. The ingredients are mirepoix, cubed tomatoes, lots of red bell pepper, garlic, bouquet garni, veal ...
user avatar
  • 11
1 vote
1 answer
366 views

Q: How long should Bolognese sauce be stored in the fridge? [duplicate]

We made a big batch of Bolognese sauce (ground beef, tomatoes, veggies) and are wondering if we should store part of it in the freezer and eat the other part over the next week. What is the optimal ...
user avatar
  • 113
0 votes
1 answer
106 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....
user avatar
  • 363
4 votes
1 answer
179 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 ...
user avatar
  • 46.6k
3 votes
2 answers
156 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). ...
user avatar
  • 2,221
1 vote
3 answers
119 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 ...
user avatar
3 votes
2 answers
93 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 "...
user avatar
  • 46.6k
1 vote
3 answers
162 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?
user avatar
  • 19
2 votes
2 answers
437 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'...
user avatar
1 vote
2 answers
121 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 ...
user avatar
  • 1,368
4 votes
1 answer
539 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 ...
user avatar
12 votes
1 answer
8k 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 ...
user avatar
  • 129
2 votes
1 answer
144 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 ...
user avatar
  • 21
9 votes
1 answer
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 ...
user avatar
  • 207
1 vote
1 answer
221 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 ...
user avatar
  • 11
2 votes
2 answers
288 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 ...
user avatar
  • 7,328
2 votes
2 answers
385 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 ...
user avatar
  • 307
1 vote
1 answer
549 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 ...
user avatar
2 votes
2 answers
130 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 ...
user avatar
0 votes
0 answers
94 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 ...
user avatar
0 votes
1 answer
151 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 ...
user avatar
1 vote
1 answer
329 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 ...
user avatar
  • 46.6k
1 vote
1 answer
65 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. ...
user avatar
  • 240
5 votes
1 answer
402 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 ...
user avatar
2 votes
2 answers
184 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 ...
user avatar
15 votes
2 answers
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 ...
user avatar
  • 1,168
0 votes
1 answer
520 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 ...
user avatar
  • 11
0 votes
2 answers
745 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, ...
user avatar
0 votes
1 answer
584 views

Will my lasagna be ruined because I forgot to put the white sauce on the lasagna sheets

I was making lasagna and put in the meat and the lasagna 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 lasagna ...
user avatar
12 votes
4 answers
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 ...
user avatar
  • 223
0 votes
2 answers
78 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 ...
user avatar
1 vote
1 answer
160 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?
user avatar
2 votes
3 answers
405 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 ...
user avatar
22 votes
7 answers
7k 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 ...
user avatar
  • 331
2 votes
1 answer
257 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 ...
user avatar
  • 21
37 votes
5 answers
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?
user avatar
  • 2,097
1 vote
1 answer
247 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?
user avatar
  • 111
0 votes
1 answer
107 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 ...
user avatar
  • 2,221
0 votes
1 answer
65 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 ...
user avatar
1 vote
1 answer
112 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 ...
user avatar
0 votes
2 answers
109 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 ...
user avatar

1
2 3 4 5
13