Category "sauce"

Where can I buy online spices, sauces, extracts, etc. with international shipping?

I already know Penzey's spices, which is good, but they don't sell sauces. Ebay won't work for me because it is too expensive to ship to Russia (judging from on

How to fix a sauce that is too sweet?

A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Ca

How can I reheat a roux-based (alfredo) sauce in the microwave without separation?

I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand. The ingredients were: ghee, flour, h

Should I make my own Hoisin Sauce?

My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why? Are there different qualities in prep

What is the proper way to use corn starch to thicken sauces?

How do you mix corn starch slurry and how do you use it? Do you add the corn starch to the water, or do you add water to the corn starch? Generally what propor

how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle

how to combine wine in a cream sauce so it doesn't curdle?

How do you reduce a cream sauce?

My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and

How long does a fruit and sugar mixture last?

I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container

roast duck leg with plum sauce

I'm thinking of roasting some duck legs on a bed of plums, much like the recipe here does with breast. However, it suggests simply blending the bed of plums onc

How to mix pasta and sauce evenly?

When I make pasta I usually try to finish it by mixing the freshly drained pasta with sauce in my saucepan, adjusting the thickness a little bit with pasta wate

How to make a sauce using sugared citrus rinds?

I finally separated the citrus rinds (orange and lemon) from the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauc

How can I recreate the dipping sauce for the cream cheese wontons served at Pick Up Stix?

The dipping sauce for the cream cheese wontons is delicious and I would like to duplicate it at home. Anyone have any luck reproducing this sauce? (Note that t

Did extra insulation cause ice crystals in frozen mac & cheese?

I prepared two 9x13" casserole dishes worth of macaroni & cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce

Why isn't my mornay sauce smooth?

I've been reading the Geek Cookbook, and decided to try the Mac & Cheese recipe from it, making the sauce from scratch - seemed simple enough! I've never ma

Why are many chinese sauces so dark?

I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces

How do Thai People Make Peanut Sauce?

I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants

How to make a roux?

Whenever I try to make a roux according to one of the recipes I find online the consistency seems a little off. Should the roux be completely thick or should i

Perfect Hollandaise every time using a blender/food processor?

I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got var

How can I recreate the Montgomery Inn "Cincinnati style" barbeque sauce at home?

I love Montgomery Inn barbeque sauce for its tangy/vinegar-y flavor, however it's often not in stock at the stores in my area. Does anyone know how I could ach

When to refrigerate bottled sauces?

When the bottle doesn't say, how does one know when to refrigerate sauces? For example: soy sauce, fish sauce, etc.