New answers tagged fats
1
For a sauce, fat can release a lot of flavor and color ( tom sauce). Working around that, toasting spices first before grinding and sauteeing ing in the reduced portion of oil can mitigate the change.
As for body in a savory sauce, onions to the rescue:
sauteed in min fat to desired color then cooked in own juice slowly under lid. Puree til silky smooth.
I'...
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