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 bi
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,
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 o
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 i
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
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
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, af
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 th
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,
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
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 ot
I have some mascarpone cheese left. May I use it to make a 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 rel
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
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
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 textu
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
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?
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 w
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 ge