Category "sauce"

Can you interchange oil and butter in emulsified sauces?

You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yol

How is white pizza sauce made?

As far as I know, the only difference between white pizza and red pizza is the sauce. I know that the white sauce is dairy-based, but what is it exactly? What

Making Medium-hot Mexican Sauces

Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to toler

Can I make a béchamel sauce with coconut cream?

I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?

Why did my sauce get lumpy after being frozen?

Two months ago, I made a fish sauce (roux + milk + fish stock + lemon juice + cheese + mushrooms). I made way too much, so I decided to put a good amount (0.5 l

Improving tomato sauce in beef liver recipe [duplicate]

Possible Duplicate:What kind of sauce can I make for beef liver? I boil the liver in order to be healthier but a own variant is to he

How can I marinate meatballs without making them "mushy"?

I like to marinate my meatballs in a sauce on the stove for several hours, but they always seem to be "mushy" after cooking for so long. Is there a way to marin

Are substitutions for vodka allowed when making a vodka cream sauce

If I am making a vodka cream sauce and I realize that there is no vodka (or not enough) to make the recipe, what would an acceptable substitute be?

Are chilies in olive oil dangerous?

In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies

Why does sauce go watery after freezing?

If I freeze a sauce, particularly something with mince in it, when defrosted it produces excess water. The sauce before frozen is nicely thickened. I think it

What are the names of the breakfast spreads used in Indian cuisine?

I visited Bangalore a few years ago and much enjoyed some of the hotel breakfast dishes. As I remember they were a sort of paste that could be spread onto brea

How to make a pesto in a mortar?

When using an immersion blender, I throw all ingredients into the cup and puree everything smooth. But it looks like the mortar isn't that easy. I can think of

How to develop a butterscotch flavor in a savory sauce

There's a restaurant near my house that serves a thin sauce with their steaks that tastes almost like a spicy, savory butterscotch sauce. The chef won't tell m

Why do English recipes of “sauce marchand de vin” call for Worcestershire sauce?

The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredi

Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?

When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one ano

How can I remove the skin from peanuts?

I will be making Ban ban ji chicken for tonight's dinner, and have picked up some shelled peanuts. The peanuts are still in their skins, and I was wondering: wh

Flour and water... at which temperature?

What is the difference between adding hot, lukewarm or cold water to flour? EDIT: I'm curious about the following dishes, they all call for flour and some wat

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 make a chocolate fudge/syrup sauce that does not freeze?

I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid"

Tomato pasta sauce splits. Why?

I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmeri