I've made a ton of mayo now with egg + lemon juice or vinegar + spices + oil and it got me thinking about sweet emulsions I've been putting my savory mayo with
Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defr
I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond d
A recent question got me wondering: are there any cuisines that rarely, or never, use sauces? There's many cuisines that are very sauce-centric: French, Italian
My spaghetti sauce is made with fresh tomatoes, ketchup, garlic, some vinegar, and some basic seasoning. I've been told it's not good to reheat the sauce over &
I am one small manufacturer of tomato sauce and dates sauce . And my question is regarding preservative i.e we make tomato sauce and paking it in plastic bag af
I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce. The recipe I’m ref
I know it is possible to make lasagna a day or so ahead of time but I would like to make only the sauce ahead of time, let it cool and then refrigerate. Then ba
What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce? (the creamy tomato sauce that restaurants serve with pasta) I'm
The accepted answer to this question states that you shouldn't expect a roast to generate much in the way of juices left behind in the pan, and that accords wit
I often cook in bulk and then eat leftovers for several days. One area where I've struggled with this strategy is stir-fries. It seems that even if I get a well
In the history of Lea & Perrins Worcestershire Sauce it is claimed that The story of Lea & Perrins famous Worcestershire Sauce begins in the early 1800
I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to
I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil caus
When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't
Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one with the ingred
Nacho time! The urge to make nachos overtakes you, and you set to make them excellent. But alas, seems like you've forgotten to get milk! You can't create a pro
I'm making a large batch of sauce. After trying tapioca flour, it's quite difficult to handle for such a large batch. Is there anything that can substitute? Is
Carrageenan, a seaweed extract, is used frequently in vegan cheese and other vegan and vegetarian preparations as a thickening agent. However, I have never seen
I live in a condo complex where having a smoker or any sort of BBQ is difficult. I'm also on the Keto diet and I don't use most standard, store-bought sauces. B