Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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. ...
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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 ...
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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 ...
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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 ...
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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....
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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 ...
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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,
...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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, ...
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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 ...
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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.
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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 ...
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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 ...
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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 ...
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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, ...
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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 ...
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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 ...
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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 ...
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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 ...
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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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What is the quality problem with commercial jarred tomato sauce?
Tonight, I made a quick tomato pasta sauce, using canned tomatoes, garlic, olive oil, and basil. And ... it was better than even the $11 jar of fancy gourmet tomato pasta sauce I once bought.
It's ...
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Is this process of canning jars safe?
Recently my MIL came over to show my husband and I how to do some canning. We made diced tomatoes, salsa and pasta sauce. We cooked the diced tomatoes, placed in jars and put in water bath. We did the ...
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What causes yogurt in sauces to split? How to prevent it?
A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and ...
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What liquid should I use in a mango curry?
I want to make a curry using mango (frozen as there aren't any fresh mangos where I live). I usually use tomato puree for curries, but I am never happy with the result.
Even after simmering for two ...
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How to reduce the taste of tomato in a tomato sauce?
I did butter chicken for the first time. It was good but I felt that the tomato sauce had too much tomato flavour.
The sauce was made of tomato passata and liquid cream (and what remained from the ...
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