Questions tagged [sauce]
A separately-prepared cooking liquid or condiment served with other food.
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Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?
We have two types of sauce we put on our sausages. Tomato Sauce (Australian - ketchup equivalent) and Barbecue Sauce (Australian - mix of ketchup and Worcestershire sauce). The Tomato sauce indicates ...
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Can I freeze cranberry sauce?
I made delicious cranberry sauce with fresh berries, sugar and brandy. Can I freeze it?
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Should bubbles be forming only in center of pot when simmering? (Dutch oven on gas burner)
I'm cooking Marcella Hazan's bolognese/ragu recipe using a brand new Le Creuset 7-quart round dutch oven. For the long simmering stage, the recipe says to keep the heat very low, which is what I'm ...
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need to convert US recipe calling for tomato sauce to equivilant in UK
I have a wonderful chili recipe that calls for 16 oz. of tomato sauce and need help finding an equivilant for my dear friend in the UK who wants to make this recipe. Is there a way she could delute a ...
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Lumps of flour in my sauce
During the thickening of my sauce I accidentally poured too much flour into my sauce. This resulted into lumps of flour.
Is there a way to get rid of these lumps?
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How to boil away water from a sauce without it splashing?
When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place.
However, with the lid on, the sauce retains much more water than I ...
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Why is my cheese sauce sweet?
I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
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What's the name of the black-brown decoration sauce used in French cooking?
When my boyfriend and I visited France a few months ago, I noticed that a lot of savory dishes were drizzled with some black-brown colored sauce on top (see picture I took, which is a plain risotto). ...
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Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?
What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the ...
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Milk temperature for white sauce
Should I introduce the milk hot or cold when making white (béchamel) sauce?
Searching around I found multiple opposite opnions, like on this answer (see the comments).
Also different advice from ...
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Béchamel and pomodoro
Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce?
Is there a name for this sauce?
I often do this mixture but I've ...
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How can I make my cheese sauce creamier?
I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail.
To make the cheese sauce, I put milk and ...
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Differences between canned and fresh tomatoes
I read on the web (including here) that canned tomatoes are usually more suitable for tomato sauces (in particular pizza sauce) than fresh tomatoes. It is unquestionable that both are really ...
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Reduce the watering from tomatoes in a dish or sauce
There are many questions asking on how to reduce the watering from (fresh) tomatoes in a dish or a sauce (most likely baked):
How do I prevent tomato making quiche soggy (mentioned in comments by ...
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Fresh tomatoes for home-made pizzas, is it worth it?
I figured fresh tomatoes would be the best choice for making a tasty pizza sauce, so I bought like 8 kg of fresh Roma tomatoes as I found a good price opportunity, to make jars. I already made a try ...
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Mascarpone and Almond pasta Sauce?
While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
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Why does Mexican food taste dissonant with balsamic vinegar?
I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
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Good uses for leftover Bechamel? [closed]
I guess it's technically a Mornay, it has Parmesan and Fontina. I've got about 1 1/2 cups in my fridge. Refrigerated it's solid enough to hold a knife vertically, when it was warm it was just barely ...
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Whisky instead of wine in marinades?
I know that almost every one of us use wine or vinegar for marinades or meals. Recently I was cooking a Chinese food and tried whisky instead just for a difference. That bitterness of the whisky ...
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secret ingredient in a restaurant bolognese
I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps.
Including:
Pepper
Sugar
Salt
...
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hollandaise cooked all the way
I've never made hollandaise sauce.
So when making hollandaise sauce i'm concerned that the hollandaise sauce is not cooked through; since it calls for egg yolks.
How can you tell that the ...
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How can I make my dish less sour?
I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
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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 I add tomato paste afterwards, instead of during cooking, for a tomato sauce?
So I have a pizza tomato sauce recipe that called for adding 6 tablespoons of tomato paste during the cooking. Unfortunately, due to being very disorganized, I only realized half way through cooking ...
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What is the difference between a salsa, a sauce, a gravy, and a chutney?
Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lines separating them appear to get ...
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Do tomatoes lose their nutritional value when they are made into tomato sauce? [closed]
Do tomatoes lose their nutritional value when they are made into tomato sauce? What about canned tomato sauce?
user18825
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Canning tomato sauce problem, jar broken in boiling method
It was my first try to canning tomato sauce but I failed.
I prepared a tomato pizza sauce.
I boiled a jar and lid then removed it
I filled the jar with sauce and left one inch empty space and closed ...
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Why does the roux break down in my chicken velouté sauce?
I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mixed with heavy cream at a later stage to ...
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How can I make this wine and bacon sauce into a thick liquid?
I followed this recipe for a red wine and bacon steak sauce.
The sauce didn't thicken at all, the result was mostly boiled in red wine bacon, which wasn't bad, but wouldn't spread on my steak at all. ...
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How can I make a mayo/ketchup-based sauce come out with a consistent color?
I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the same recipe. I'm thinking that how I ...
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How can I thicken my mushroom sauce?
Recently I have been making Crimini mushrooms like this:
Purchase a small container from the store
Quick rinse it at home in water to clean the dirt off
In a small pot, I place a half stick of butter ...
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How to fix a sauce with overheated yogurt that has separated?
I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which ...
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Basic carrier sauce/syrup for different sweet flavors?
I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid.
Rather then 6 recipes I am hoping to find a ...
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Kind of apples for apple purée / apple sauce
Recently I made a thick apple sauce by cooking apples with some juice. The cooking process took less time than expect - after about 20 minutes or less the apple pieces were soft enough to mash them.
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How to get rid of the raw tomato smell from tomato sauce?
I'm making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the sauce. Does anyone know how to get rid ...
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What is "Fish Sauce" typically used for?
A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the Asian cuisine recipes we come across seems ...
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How to keep thick puréed sauces from separating into solids and liquids?
Today I was making a version of spaghetti alla puttanesca and while the result of the dish itself was delicious the sauce didn't seem like a sauce; it was rather disjointed or unconnected. It seems ...
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How can I increase the amount of gravy I can make from one roast?
Making gravy per usual is a by-product of roasting or pan-frying something. At that point, you take whatever jus you have in the dish and that essentially determines how much real gravy you end up ...
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What is the best way to store homemade sauces?
Sometimes I make korma, satay, masala or pasta sauce for meals in advance. What is the best way to store these, once they're made? Ideally the sauce won't go off within a week and I want minimal loss ...
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Using noodle cooking water to loosen sauce?
One of my guilty pleasures is perusing my wife's Real Simple magazine for recipe ideas and cooking tips. In the March 2013 issue one of the cooking tips has me a bit confused. In the Three Steps to ...
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What is this cotton-like stuff growing on my pizza sauce?
The sauce was to expire in Nov 2013. I kept it in the fridge all the time. The thing that grew on it was white in color (just like cotton). There was a greenish center. The overall "ball" was about 1 ...
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How should I prepare an excellent sauce from sous vide juices?
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply?
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How to thicken marinara sauce?
Here's what I'm using:
16oz crushed tomatoes
1 head of garlic
1/2 cup red wine
Parmesan cheese
Basil
Oregano
Salt
1/4 cup olive oil
I start by lightly cooking the garlic cloves in olive oil until ...
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Why did my hollandaise sauce break when adding spices?
I just made my very first attempt at a hollandaise sauce, which of course broke.
The funny thing is, the sauce was perfect, and was finished. However, it was really, REALLY bland. So, to add some ...
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How can I reduce the fat in a white wine and parsley sauce?
For Xmas I was given a steamer.
This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking ...
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Make Kiwifruit sauce less sour without sugar?
I've prepared a Kiwifruit sauce, adding also some sugar and honey.
I was wondering - is there a way to make it less sour, that is not increasing the sugar and honey content?
The recipe was:
4 ...
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Tomato sauce - tomatoes, then juice vs tomatoes & juice
Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice and the sauce was great, but will the ...
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I'm making tomato sauce which never thickens
I tried the following recipe.
http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta
The result is tasty, but the sauce looks nowhere near the image. It is some red paste, yes, but with onions ...
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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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Soy and sesame sauce alternatives when frying fish?
What should I use as an alternative to the combination of Soy oil and Sesame oil (1 teaspoon each) when I am frying fish in a pan?
I need at least one ingredient that can replace the Soy and Sesame ...
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