Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, r
The title pretty much says it: What is the difference between marinara and spaghetti sauce? I Googled and got a bunch of hits but none of the answers left me f
What could be used to de-oreganate a sauce with too much oregano and tomato paste? I used a store bought sauce to increase the volume of the sauce that I had st
I'm following this recipe for making cheese sauce: (text) https://www.allrecipes.com/recipe/229731/homemade-nacho-cheese-sauce/ (video) https://www.youtube.com
I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to d
So I bought the ingredients for a terribly unhealthy microwave burrito enchilada-style casserole recipe today. The recipe, of course, called for enchilada sauce
I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many
Is there anything I can use as a substitute for hoisin sauce that's less salty or even salt-free? This is for a sauce to go with pork steaks.
when I first set the sauce to simmer, it's fine, but after simmering for 2 hrs. it's more tart than I like. How can I counteract this tartness?
Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing
I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings
I followed this recipe over the weekend to try out something new: Eric Ripert's Red Snapper and Morels in Port Reduction My biggest issue was the sauce. It was
I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for
I'm looking for the name of a yellow/ochre colored sauce, used in fajitas among other things. I've been to a tiny Mexican restaurant a couple
I don't know if the "Old Wild West" franchise even exists outside of Italy, but I'll give it a shot anyway. In those restaurants they serve this sauce, whic
What can I use if my family does not like Buffalo wing sauce or any hot sauce for that matter? I found a recipe for wings and potato casserole
I have trouble cooking the St-Hubert à la King Sauce, though I was able to cook it right with another stove and saucepan. The issue I have is that the s
A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the re
When heating up cold food in microwave it oftens comes out pretty dry, and I like juicy food. So I add 1 or 2 teaspoons of olive oil on the food before heating
What are the pros and cons of peeling my tomatoes before making a sauce? I basically make two different sauces a classical red sauce and a "pink" sauce that is