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.
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 (b
We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc... However, I find that many s
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 wh
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?
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
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
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 c
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 suggestio
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 t
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 o
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 me
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-Cla
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tra
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourousl
I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my u
I had this "Kebab Bombay" in Holland a few years ago, to which belonged a very thick, creamy, slightly yoghurty, very fresh sauce/salat containing fresh cucumbe
My family loves Genovese pesto and we'd started making our own (with varied success). One of our number has been diagnosed as intolerant to cow's milk. This rul
I have some pu-erh tea, and I love the smokiness of it. I was thinking about trying to incorporate it into a dish somehow. Specifically, I was thinking about us
Many sauces include celery. It's not a flavour I'm particularly keen on, particularly in sauces so I'm wondering why it's included. Is it included simply as a f