Questions tagged [sauce]

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

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68 votes
29 answers
561k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
8 votes
5 answers
668 views

How do I efficiently measure viscous ingredients? [duplicate]

I often find myself preparing certain foods that contain viscous ingredients like honey and tahini sauce. For instance, one of my dressings contains both of these, which I currently measure out in a ...
10 votes
7 answers
92k views

American recipe using 'a can of tomato sauce'

I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce maybe onion, garlic, tomato, seasoning? Do ...
11 votes
3 answers
3k views

Using Parmesan rind in tomato sauce: how to remove it all before serving?

I use Parmesan rind in my sauces and soups – it adds a wonderful depth. My problem, particularly with the chunky tomato sauce I like to make, is removing the rind before serving. The rind doesn't ...
0 votes
0 answers
97 views

Boiled pork exposed to tomato sauce with molds

I added tomato sauce in my pork dish when i noticed that the sauce has molds on it. I washed, boiled and cooked the pork again and used a new tomato sauce, is it still safe to eat?
6 votes
3 answers
58k views

What is the difference between a Jus, Sauce and a Gravy?

I've just booked my Christmas meal. This included Sausage, mashed potatoes and an Onion Jus. Why Jus and not Gravy? Begs the question, What is the difference between a Jus, Sauce and a Gravy?
3 votes
1 answer
274 views

Emulsifying starchy vegetables

What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces? My first attempt was: Pressure-cook the flesh (until soft ...
8 votes
3 answers
35k 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 ...
0 votes
2 answers
205 views

A little olive as flavor enhancer

People variously recommend adding small amounts of something to boost and deepen a dish's flavor, without the enhancer being noticed for its own profile. Like frying some tomato paste, a little ...
2 votes
1 answer
234 views

Dark sauce for beef with broccoli too sweet

I made a recipe for beef with broccoli that turned out fantastic. However- it is way too sweet for my family to eat much at once. Next time I will half the brown sugar, but is there a way to make our ...
10 votes
8 answers
384k views

My tomato sauce is very watery

It has flavor, but its consistency is too thin. Will letting sit over medium low heat evaporate enough to increase its density or is this useless? Would bringing it to a boil help more. I don't want ...
25 votes
11 answers
285k views

Why is my cheese sauce gritty?

Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like ...
3 votes
3 answers
18k views

How do you stop tomato sauce from splattering?

In order to reduce tomato sauce to make a nice thick tasty topping for pasta, you often need to let it simmer with the lid off for a very long time. This always seems to result in tomato splatters all ...
1 vote
1 answer
189 views

How should I use Mole Amarillo Powder?

On a recent trip to Oaxaca, Mexico, I bought an unlabelled bag of mole amarillo (yellow mole) powder from a spice vendor. I neglected to ask them how it should be used in recipes. While I'm used to ...
9 votes
7 answers
3k views

How can I filter the solids out of my homemade pumpkin spice syrup?

I'm a big fan of pumpkin spice lattes, and I've been experimenting with a few recipes for making my own pumpkin spice sauce at home. It's pretty simple; simmer equal parts sugar and water with ...
5 votes
2 answers
31k views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
3 votes
1 answer
2k views

Marinara sauce with too much oregano and tomato paste

What could be used to de-oreganate a sauce with too much oregano and tomato paste? I used a store bought sauce to increase the volume of the sauce that I had started with onions, garlic, home grown ...
4 votes
1 answer
2k views

Canning tomato sauce

I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results are contradicting. Some people claim ...
7 votes
3 answers
4k views

How to make white aioli?

Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, recently I've noticed some good ...
2 votes
0 answers
131 views

How to use Gouramy fish sauce?

Out of curiosity I bought some Gouramy fish sauce: The jar contains a mixture of a very salty sauce and some fish chunks. However, the bones have not been removed and the chunks are rather chewy. ...
6 votes
2 answers
758 views

Tomato sauce from garden different types and ripeness okay?

I grew mortgage lifter, pink fang and cherry tomatoes... first garden in 35 years. Ended up with bad septoria which led to bite, been tough keeping these 12 foot plants going in cheap cages. 20% have ...
2 votes
0 answers
105 views

Will lemon in a cheese dip work like melting salt?

I was looking at recipes for cheese dips and sauces. One of them mentioned that the specified lemon juice would make it 'markedly' more digestible. (The recipe is for Nacho dip (in German) and uses 1 ...
1 vote
2 answers
2k views

How can I recreate the dipping sauce for the cream cheese wontons served at Pick Up Stix?

The dipping sauce for the cream cheese wontons is delicious and I would like to duplicate it at home. Anyone have any luck reproducing this sauce? This is a soy sauce based, not sweet-and-sour based ...
0 votes
1 answer
192 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....
2 votes
1 answer
241 views

When to add preservative to hot sauce?

So I am currently trying on a recipe of homemade hot sauce, but I plan on adding either sodium benzoate or potassium sorbate as the preservative. I have figured out how much I would try using, but I ...
39 votes
12 answers
24k views

How do restaurants make chicken fried rice? What ingredient am I missing?

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, ...
3 votes
2 answers
2k 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 ...
0 votes
1 answer
135 views

When should I reduce tomato purée to brick red or stop midway?

In order to make tomato purée from scratch, tomatoes are boiled and then ground in a grinder to make a paste. As mentioned here, usually as I have been taught, one must always reduce the tomato paste ...
4 votes
8 answers
26k views

Ling Ling Potsticker Sauce or Similar

I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to describe, but I'm sure a lot of you out there ...
3 votes
1 answer
903 views

Will a premixed sauce made of corn starch, soy sauce, and sugar degrade in quality when stored in a fridge?

I’ve read this canonical question about food safety, so my question is explicitly not about the safety aspect. I was curious if there were quality implications of storage of the sauce, and what the ...
3 votes
4 answers
7k views

Removing oil bubbles from bolognese sauce

I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil ...
7 votes
8 answers
88k views

Can you estimate how long it takes to reduce a liquid?

In a lot of recipes, there is a step that includes reducing your liquid. In most sauces, this isn't a problem, since you just need to thicken it and that's something you can see and doesn't take a ...
8 votes
1 answer
2k views

Can you use the butter from frying onions to make the Bechamel for Soubise sauce?

Traditionally, onions are slowly braised in butter before being drained, puréed and added to a pre-prepared Bechamel sauce to make Soubise sauce. This seems a terrible waste of flavour, if you were to ...
1 vote
1 answer
480 views

Is it possible to thicken oat milk based sauce when dairy would naturally be thicker?

After switching to oat milk I recently tried to use it in a box-dinner that I previously used dairy milk in. I noticed that it didn't thicken into a sauce nearly as well. This kind of makes sense ...
20 votes
4 answers
18k views

How can I reheat a roux-based (alfredo) sauce in the microwave without separation?

I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand. The ingredients were: ghee, flour, heavy cream, garlic, pecorino romano, and ...
2 votes
3 answers
91k views

Way to fix sharp tasting sauce

I've made a sauce with some white wine (with cream & tarragon) but it's really sharp. Probably the wine was a bit old, or I didn't boil it off well enough - is there any way to fix it? And what's ...
2 votes
2 answers
203 views

Is there a way to replicate the consistency of chain pizza "garlic dipping sauces" easily?

Replicating the taste of "garlic dipping sauce" from various pizza chains is very easy, essentially start with melted butter, and add garlic powder and salt to taste. While this nails the ...
1 vote
4 answers
606 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 ...
0 votes
2 answers
400 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, ...
5 votes
7 answers
81k views

How to avoid cooked pasta soaking up sauce when stored?

I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based. By lunch the next day, the ...
1 vote
0 answers
143 views

How long can bagged caramel popcorn be at room temp?

The caramel sauce has 1c sugar, 6T butter and .5c cream. Sauce boiled 8-12 minutes; poured over popcorn and baked at 250 degrees for 15 minutes. This sauce recipe would cover 8-10 qts of popcorn. ...
11 votes
3 answers
118k views

How do you reduce a cream sauce?

My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted ...
7 votes
3 answers
17k views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
10 votes
1 answer
5k views

Are chilies in olive oil dangerous?

In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can ...
6 votes
6 answers
2k views

How can I make my Christmas dinner less dry?

For Christmas, I make the same thing every year. My family loves it, I never get any complaints, and they really won't let me leave out or substitute any of my staples. Nobody has a problem with it, ...
4 votes
4 answers
12k views

Is there a difference between US Worcestershire sauce and UK Worcestershire sauce?

I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have read comments online that indicate that it ...
1 vote
1 answer
2k views

Is it safe to can tomato sauce after refrigerating it?

For my first adventure in canning, I had planned to make an arrabiata sauce and give it a hot-water bath. I finished making the sauce around 11 p.m. before I realized I didn't have citric acid -- or ...
1 vote
0 answers
81 views

Making a foam and dissolving it

I saw a TV show where a dish was served covered with a foam and subsequently a sauce was poured over the foam, which dissolved to reveal the dish under the foam. I have tried dissolving regular ...
4 votes
1 answer
11k 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
2 answers
151 views

When making a curry, at what point should I think about adjusting the spices? [closed]

To form the curry, I put the default ratios but suppose I wanted to think about making adjustment. Would it be better to do it in the beginning or when it has simmered for some time?

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