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
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
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
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
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 combine wine in a cream sauce so it doesn't curdle?
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
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
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
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
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
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
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
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
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
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
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
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
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 the bottle doesn't say, how does one know when to refrigerate sauces? For example: soy sauce, fish sauce, etc.