Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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What are the hallmarks of a traditional alfredo sauce?
There are many recipes for alfredo sauce, using ingredients from pesto and soy milk to low-fat milk and cream cheese. What is the gold standard for alfredo? What properties indicate a traditional ...
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How do I get rid of that calcium chloride taste in my tomato sauce?
When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. ...
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How much sauce do you need per person?
When I'm cooking, the thing that usually has the most leftovers, is the sauce. Most recipes always assume too much. This isn't a problem if you're cooking for just a handful of people, but it is a ...
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How can I keep from burning a pan sauce?
I'll make a steak or something on the stove and then try to make a pan sauce out of the fond. Add a little wine and other fun ingredients and then I try to reduce it a little bit. 90% of the time, ...
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What if anything make a liquid a good candidate for a reduction?
What if anything makes a liquid a good candidate for a reduction? Often you see things like wines and fruit juices called to be reduced for recipes. Why are they so common? What specifics about ...
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What is the difference between pizza sauce and spaghetti sauce?
Pizza sauce and spaghetti sauce are both tomato-based, have roughly the same seasoning (Italian) and look a like. However, I (and a friendly user here) think there is a difference between the two. So ...
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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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What causes curdling and how can you prevent it?
Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the curdling risk at minimum?
I'm not asking ...
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What is the thickening power of different types of roux?
I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try ...
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Thick Chocolate Sauce
Is it possible to do something with chocolate so that it does not get hard anymore so that its consistency gets something like the caramel in a mars/snickers bar? What precisley would I have to do to ...
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What savory flavors would pair well with chocolate pasta? [closed]
I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking.
I have been thinking about what kinds of flavors could be used for ...
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What type of sauce is appropriate for a dry-aged prime steak? [closed]
Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
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Pan instead of a skillet
I'm going to be cooking salmon in a white wine sauce & the directions indicate that I need to use a skillet. I don't have one of these, would I be able to use a normal pan or a frying pan instead ...
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Why can't whole milk be substituted for cream in caramel sauce?
I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick.
Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
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What are the (most common) different ways to thicken sauces and gravies?
I know of a few ways to thicken sauces and the like:
Egg (protein)
Flour (protein / starch)
Starch (cornstarch etc)
Reduction (reducing watery component)
Are these the only common ones, or what else ...
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What's a good molasses-based glaze for pork tenderloin?
My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns ...
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What was wrong with using White Truffle Oil?
On the show "Chopped", a contestant was running out of time to finish his entrée (using the mystery ingredients: gingersnaps, sweet potatoes, farina and turbot), and his dish did not have a sauce, so ...
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What types of sauces would pair well with boiled pork knuckles? [closed]
I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing?
I am guessing that because pork knuckles are fatty, the sauce should tend to be sour or pepper-ish to balance ...
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Is it possible to thicken frozen cream?
I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream?
By thicken, I mean making it into something like a bechamel sauce. Would I pour the cream in ...
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What makes a pasta shape pair with a sauce?
Spaghetti goes well with tomato sauce with ground meat. Fettucini goes well with a creamy sauce. Why? What general principles about the characteristics of the pasta and the sauce make them work well ...
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Orange sauce for goose
I've been to this wonderful Chinese place where they served goose in orange sauce/gravy.
I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it.
...
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What is in eel sauce?
I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and slightly savory.
What is in eel sauce? ...
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Why do sauces thicken as they cool?
Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy.
I looked around a little and maybe the reason is different for each of those different ...
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Preparing Salsa with a Magic Bullet
I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best.
The final product comes ...
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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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why add a shot of vodka to a cream sauce?
I don't understand what reason there would be to add vodka to a cream-based pasta sauce.
Vodka is allegedly tasteless, and the alcohol burns off. So why?
Is it to make the recipe 'nouveau' or ...
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What is the correct onion to tomato ratio for North Indian masala sauce?
What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
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How to keep sauce spices in suspension
I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My problem is that the spices won't remain ...
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Why are my sauces splitting?
Recently all my attempts at sauces are splitting and I'm not sure what's going wrong.
Tonight I tried a balsamic vinegar reduction / chicken stock / pan juices recipe to go with my lamb chops, but ...
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What causes Béchamel Sauce to get so clumpy? [duplicate]
Possible Duplicate:
How not to mess up Béchamel sauce
Just starting to learn how to create cream sauces for dishes; as it's foreign to me. Most the sauces i know start with a slurry and soy ...
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What could be used as a savoury custard to serve with a savoury jam roly-poly?
I'm not mad, you know.
I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of course each stage will be tailored to ...
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Why does my cheese sauce solidify
I am using this recipie to make cheese sauce for my maize crackers.
http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx
However, my sauce starts solidifying as it cools down. I am using a ...
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How to make red wine sauce?
I have tried to make red wine sauce using this recipe, but it didn't end up so well.
One problem was this step:
Bring to a boil and let boil boil over high heat until mixture is reduced to a thin ...
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Why add pasta water to pasta sauce?
I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?
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Chicken Stock alternatives?
I want to make a barbecue sauce which has chicken stock in its recipe.
This is the first time I needed chicken stock for cooking; somehow, I didn't come by it up until now.
Anyway, neither me or ...
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What sauce could I use for haddock? [closed]
I'm doing fish fries tonight, and my wife doesn't like breaded fish.
The thought was to pan sear hers and finish it with a sauce. Unfortunately, I'm having a tough time finding sauce ideas for haddock....
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Red tomato sauce recipe [closed]
As of late, I have found myself incredibly interested in perfecting a red sauce recipe.
While I don't have the recipe in front of me, I know most of what I put in it off the top of my head. I would ...
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Would a cream based sauce go well with steaks?
I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced ...
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How can I fix a mole sauce with excessive cinnamon?
I made an Oaxacan-style mole and went too heavy with the cinnamon stick. That flavor is now too prevalent. How can I fix this?
I was thinking about adding some chicken stock and tomato sauce. Your ...
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Stir fry sauce quantity
I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amount of sauce to use. How would you ...
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How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid.
I don't mind if the caramel sauce/syrup contains any butter/milk or not;...
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What flavour can cut through salt?
I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce).
What can I add to cut back the saltiness?
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Can I turn my marinara sauce recipe into "pizza sauce"?
We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for pasta....
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I've made a bechamel sauce and added sherry to it, but too much: How can I fix it?
I've made a bechamel sauce and added sherry to it, herbs, etc; the sherry is too overpowering. How can I correct that?
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How to thicken a Yoghurt based cold sauce?
I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor changes are fine but I'd like to adjust ...
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Rubbing eggplants in salt
I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven.
From what I understood it had to do something with the eggplant's bitter taste.....
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Papadum sauces - making my own
In Indian restaurants you get usually Papadum as appetizer. It is often served with 3 sauces, one green sauce with a light peppermint taste, one red a bit sweet sauce and one very hot sauce.
These ...
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Adding butter to pizza recipe
I like to experiment with my pizza recipe, and I love the taste of butter.
Right now my pizza dough recipe is something like this:
2 cups of flour
3/4 cup of water
1 ts of yeast
2 ts of honey ...
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Is my pan too hot for brown sauce / gravy?
I've tried to make the following sauce the last couple of days. The same pan is used for everything.
Fry steak. Put steak on plate.
Sauté onions.
Melt butter and mix with flour.
Add stock.
Season.
...
user4697
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What are the differences between types of soy sauce?
I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more ...
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