Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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What is a "nonreactive" pan?
I just realized the recipe I use for Chardonnay Beurre Blanc requires the use of a "small nonreactive saucepan."
In the past, I have used my 1.5 quart All-Clad saucepan without problems.
What sort ...
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What alternatives are there to tomato based pizza sauces?
I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type ...
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Is dry rub necessary in making bbq ribs?
Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, ...
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Uses of leftover vegetables from slow cooker
After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base.
What can I do with the vegetables? They are tasty to eat as-...
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What To Do With Blueberry Hot Sauce
I bought some blueberry hot sauce while on vacation in Maine. It seemed like a good idea at the time, but now I have no clue what to pair it with. Any suggestions would be welcome.
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What do you do with left over tomato paste?
I sometimes make sauces that use tomato paste. The problem is that usually I need only one or two tablespoons and I don't know what to do with the rest of the can. The smallest can I could find is 6 ...
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What is the cranberries/sugar ratio used in the American cranberry sauce?
I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done.
Do I wrongly ...
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How do I get the best possible texture when making vegetable cream soups?
Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out ...
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What does to deglaze a pan mean?
A friend of mine described a recipe to me, and she said she deglazed the pan (I think I understood correctly). What does that mean?
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Why was the cooking liquor for my mussels too dilute?
I made moule marinier, which were ok, but the 'sauce' that was left when they were cooked was more dilute than I would have liked. I cooked them in:
200ml white wine
sauteed onions and garlic
thyme ...
- 11.3k
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4
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What Side Dish Sauces Should Be Promoted To Their Own Sauce? [closed]
We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc...
However, I find that many side dishes have their own great sauces that you don't ...
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How can I prevent bacon mayonnaise from splitting when above fridge temp?
I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem.
I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It ...
daniel
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What are the fundamental sauces that every cook should know how to make?
I'd like to learn to make some sauces and I'm looking for the most common, "standard" sauces that professional cooks all learn how to make in culinary school.
What sauces form the basic "building ...
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What's the best way to make Béchamel sauce?
When I make Béchamel sauce I keep getting different results.
Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might get quite lumpy, despite my use of a recipe that ...
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How to prevent overcooking of eggs in Carbonara sauce?
Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have what they regard as a fool proof method ...
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What to do when curdling occurs? [closed]
Are there any methods available to "fix" a sauce that has curdled?
Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
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I would like to know how to thicken sauces with blood and is it safe?
I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?
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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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2
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Why did my basting sauce flop?
The instructions for the basting sauce I tried to make called for heating olive oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth.
I heated the oil, added the ...
- 7,052
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Can clarified butter be used for beurre noir?
The first recipe of "The Nero Wolfe Cook Book" by Rex Stout is for Eggs au beurre noir. For the black butter sauce he gives the following instructions:
"In a skillet melt [...] four
tablespoons ...
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How to make mint sauce
I seem to have the basic ingredients. Mint (from the garden), sugar, vinegar. However I seem to end up with vinegary mint, or minty vinegar depending on the relative quantities.
From a jar, it seems ...
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Making a sauce with mascarpone cheese
I have some mascarpone cheese left. May I use it to make a sauce?
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Can you make a sauce with beer?
Usually when there is alcohol in a recipe, it's wine. Why isn't there more beer? I've only ever seen it used in beer batters. Can beer be made into sauces or other uses? Do ales, lagers, or stouts ...
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What is the difference between butterscotch, caramel, and toffee?
I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been ...
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Mexican Cheese Sauce?
There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce.
...
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How should I add wine to the sauce for my duck?
I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while.
...
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Why is there a watery run-off after cooking my bolognese?
It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours. After stirring and putting the bolognese onto the pasta, after a couple of minutes the sauce ...
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Soy sauce substitute
I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free. I was really wanting to make a vegetarian stir-fry for her, but I can't come up with or find any sauce that would be ...
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Peking Duck Sauce
I have just visited China (Beijing).
There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...
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How can I fix a hollandaise sauce after it has split?
I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits?
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How can I make cheap, smooth homemade Alfredo sauce?
I've tried making Alfredo sauce several times based on a few online recipes.
It generally comes out pretty tasty, but also with one flaw: the sauce is grainy or gritty because the grated Parmesan ...
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How can I improve my barbecue sauce recipe?
I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for ...
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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.
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