I use a sauce to complement the main dish.
No, sugar does not reduce acidity in tomato sauce. Sugar can help balance the acidity and enhance the overall flavor of the sauce, but it does not actually reduce the acidity level.
To reduce sauce and thicken it, simmer it over low heat to evaporate excess liquid until desired consistency is reached.
Reducing a sauce means simmering it to evaporate liquid, making it thicker and more concentrated. This process intensifies the flavors and creates a richer, more complex taste. It also thickens the sauce, giving it a smoother and more velvety consistency.
Perhaps you mean the expression "What's sauce for the goose is sauce for the gander"?
you mean tainted sauce, its sauce somebody has ejaculated into.
Perigoudine sauce is made by sweting onion in butter, add port and wine and reduce, veal stock reduce to get sauce consistency and finish it with shaved truffle. This sauce is traditional French and goes well with rich pastries or boeuf en croute. Chef Kurt MALTA
noooo...
Yes it will.
The term can be used in a number of different ways - Thin slices would mean cutting slices which are around 2 to 4 mm thick. Thin sauce would mean that it is very runny in consistency. It could also mean adding water or similar liquid to a thick sauce to reduce its thickness.
To reduce the strong garlic taste in your sauce, you can try adding a bit of acid like lemon juice or vinegar, or balancing it with sweetness from sugar or honey. You can also try adding more of the other ingredients in the sauce to dilute the garlic flavor.
a fully reduce veal sauce and heavy cream at the end
Sauce