Category "sauce"

Red tomato sauce recipe [closed]

As of late, I have found myself incredibly interested in perfecting a red sauce recipe. While I don't have the recipe in front of me, I know

What sauce could I use for haddock? [closed]

I'm doing fish fries tonight, and my wife doesn't like breaded fish. The thought was to pan sear hers and finish it with a sauce. Unfortunatel

Chicken Stock alternatives?

I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it u

Why add pasta water to pasta sauce?

I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?

How to make red wine sauce?

I have tried to make red wine sauce using this recipe, but it didn't end up so well. One problem was this step: Bring to a boil and let boil boil over high

Why does my cheese sauce solidify

I am using this recipie to make cheese sauce for my maize crackers. http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx However, my sauce starts solidi

What could be used as a savoury custard to serve with a savoury jam roly-poly?

I'm not mad, you know. I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of

What causes Béchamel Sauce to get so clumpy? [duplicate]

Possible Duplicate:How not to mess up Béchamel sauce Just starting to learn how to create cream sauces for dishes; as it's for

Why are my sauces splitting?

Recently all my attempts at sauces are splitting and I'm not sure what's going wrong. Tonight I tried a balsamic vinegar reduction / chicken stock / pan juices

How to keep sauce spices in suspension

I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My

What is the correct onion to tomato ratio for North Indian masala sauce?

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for

why add a shot of vodka to a cream sauce?

I don't understand what reason there would be to add vodka to a cream-based pasta sauce. Vodka is allegedly tasteless, and the alcohol burns off. So why? Is i

Way to fix sharp tasting sauce

I've made a sauce with some white wine (with cream & tarragon) but it's really sharp. Probably the wine was a bit old, or I didn't boil it off well enough -

Preparing Salsa with a Magic Bullet

I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns

Why do sauces thicken as they cool?

Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy. I looked around a little and maybe the reason is dif

What is in eel sauce?

I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and sl

Orange sauce for goose

I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everyt

What makes a pasta shape pair with a sauce?

Spaghetti goes well with tomato sauce with ground meat. Fettucini goes well with a creamy sauce. Why? What general principles about the characteristics of the p

Is it possible to thicken frozen cream?

I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a be

What types of sauces would pair well with boiled pork knuckles? [closed]

I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing? I am guessing that because pork knuckles are fatty, t