Category "sauce"

Spaghetti sauce consistency / coating noodles

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

Why does my cheese sauce taste like flour/paste? [duplicate]

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

Storing bechamel sauce

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

Why does my cocoa syrup overflow?

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

Make tomato sauce from fresh tomatoes? [closed]

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

How to mimic Giordano's Pizza SAUCE? (Part 2)

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

How can I prevent my Béarnaise sauce from thickening over night?

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

Yellow Hot Dog Relish

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

How to get more flavor out of dried herbs?

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

Low-sodium alternatives for Asian cooking sauces?

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

What is the brown sauce in authentic Chinese fried rice?

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

Mixing liquid margarine and water

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

What can I do with dried chipotle chillies?

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?

Cooking minced/ground beef with a jar of sauce

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

Keeping left-over pan sauces longer?

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

Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine?

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

How to thicken a white wine sauce to drizzle over prawns?

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

Freezing things like Fettuccine Alfredo

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

Exactly what is "low heat" for making cheese sauce?

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

Do I finish a day-ahead sauce before or after refrigerating?

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