Category "sauce"

My tomato sauce is very watery

It has flavor, but its consistency is too thin. Will letting sit over medium low heat evaporate enough to increase its density or is this useless? Would bringin

What causes a tomato sauce to have a bitterness and getting rid of it?

My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. Wh

How long can a bottle of self-made basil sauce last without rotting?

I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was ke

Why did my peanut butter sauce split?

I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture whe

American recipe using 'a can of tomato sauce'

I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce mayb

What sauce can I just to de-sweeten a cheesecake?

Just made a cherry and raspberry cheesecake with a digestive biscuit base but it's too sweet and I need a sauce to go with it to take that sweetness away Can a

How to make a mustard sauce for salmon steak?

I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux

What are the differences between types of soy sauce?

I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of fl

Is my pan too hot for brown sauce / gravy?

I've tried to make the following sauce the last couple of days. The same pan is used for everything. Fry steak. Put steak on plate. Sauté onions. Melt b

Adding butter to pizza recipe

I like to experiment with my pizza recipe, and I love the taste of butter. Right now my pizza dough recipe is something like this: 2 cups of flour 3/4 cup

Papadum sauces - making my own

In Indian restaurants you get usually Papadum as appetizer. It is often served with 3 sauces, one green sauce with a light peppermint taste, one red a bit sweet

Rubbing eggplants in salt

I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven. From what I understood it had to do som

How to thicken a Yoghurt based cold sauce?

I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor ch

I've made a bechamel sauce and added sherry to it, but too much: How can I fix it?

I've made a bechamel sauce and added sherry to it, herbs, etc; the sherry is too overpowering. How can I correct that?

Can I turn my marinara sauce recipe into "pizza sauce"?

We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often

What flavour can cut through salt?

I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce). What can I

How to achieve a thin caramel sauce/coating that stays fluid when refrigerated

I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sau

Stir fry sauce quantity

I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amou

How can I fix a mole sauce with excessive cinnamon?

I made an Oaxacan-style mole and went too heavy with the cinnamon stick. That flavor is now too prevalent. How can I fix this? I was thinking about adding so

Would a cream based sauce go well with steaks?

I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a me