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