I made my home made spaghetti sauce this weekend, which I've been making for several years. As always, the flavor turned out great, so I don't want to change m
Possible Duplicate:How do I make my roux taste less like flour? I'm trying to make a basic cheese sauce for putting over broccoli, et
Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of B
I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are los
I'm quite new to cooking, but nonetheless I have been experimenting in the kitchen for a while to try and make some sauce from tomatoes. But a
I am trying to mimic Giordano's pizza at home, as stated in part 1 I need to learn how to make both the crust and the SAUCE. I think I can manage the rest... I
I'm sometimes making my own béarnaise sauce, and it tastes great and has perfect thickness the first day after making it. But whenever I leave leftovers
I can not find my favourite hot dog relish sauce recipe but it included cucumbers, cabbage, peppers, and onions. I know it had tumeric as it was yellow but I am
What is the proper way of bringing the flavor out of dry herbs like oregano and basil? In the US I use fresh herbs to make my pizza sauce. But since I've moved
I love Asian cooking, but my doctor wants me on a low-sodium diet. Unfortunately, even the "lower-sodium" or "reduced sodium" versions of sauces (soy, tamari, e
There is a lady at work that makes the most awesome and most delicious Chicken Fried Rice on the planet. She uses white rice with some sort of brown sauce that
I am trying to mix 1 part water and 1 part liquid margarine on a stovetop. I notice it will not mix too well. I would also like to make this sauce thick. What w
I have a bag of dried Chipotle chillies. All the recipes I see use chipotle paste. How can I make a sauce with them? Any good methods?
Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementa
Am getting sick of adding the wine, then waiting for it to reduce, then adding the broth and waiting for it to reduce, and then adding the butter and waiting fo
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and
I'm thinking of making a white wine sauce which will consist of White wine chopped garlic squeeze of lemon (maybe) mixed herbs. What I have in mind is somethi
I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch http://www.eatyourbest.com/sitecore/content/Home/produ
Having a poor track record of making cheese sauces, I'm determined to do it right at least once in this decade. I read that one should use "low heat" only. T
I am making a lamb-based pinot noir sauce a day ahead of time. The sauce is finished with butter. Should I finish it when I take it off the stove? or when I r