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No, marinara sauce has herbs and simply cooked tomatoes. Cocktail sauce has horseradish in it. I don't recommend alternating them.

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Most likely, the sauce went runny because there was too much liquid when the pie was made, or because the pie didn't have enough starch in it to help thicken the white sauce. Also, if the fish in the pie is still releasing juices during the second cook, it could thin the sauce as well.

There are a couple of ways of dealing with this, depending on your recipe. You could always make a roux, an equal mixture of butter and flour, brown it in a small saucepan to remove the "flour" taste, and mix it into the white sauce mixture. Alternatively, you can mix some cornstarch in a small amount of cold milk, then mix that mixture into the white sauce (don't use "hot" milk, the cornstarch will seize up immediately). Assuming the fish pie recipe has potatoes in it, be sure and use a starchy potato like a russet in the recipe. They will release a limited amount of starch into the pie as they continue to cook.

Whatever you do, don't make the sauce as thick as you want it to end up before you assemble the pie, moisture will evaporate and it will become thicker, and then it'll be clumpy. You have to experiment a bit, maybe start 1/2 as thick as you want, and see how it comes out once the assembled pie has cooked.

Or you could do as I do, and pre-cook the fish, then all the liquid will come out, do not overccok though

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Either a light marinara or a nice cream sauce would be good.

A little pesto mixed with a little more oil would work too, add olives, capers, onions or pinenuts (pignoli) to dress it up a bit maybe too.

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Yes

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7

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The ingredients of a traditional bottle of Worcestershire sauce sold in the UK as "The Original & Genuine Lea & Perrins Worcestershire sauce" are malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, and flavouring. The "spice" and "flavouring" is believed to include cloves, soy sauce, lemons, pickles and peppers. Notes from the 1800s were found by company accountant Brian Keogh dumped in a skip, which he rescued. The documents are to be placed on display at the Worsestershire Museum. Apart from distribution for its home market, Lea & Perrins supplies this recipe in concentrate form to be bottled abroad.

Answer courtesy of Wikepedia.

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In addition to the above and more specifically to the question, No. As listed above is 'SPIRIT VINEGAR' which could very well be a by-product of a distillation of (as in our area) ethanol, and there are many uses from the start of grains (corn, wheat, barley) to end product. Spirit vinegar is just one. No true ALCOHOL for consumption.

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Yes, most people actually prefer marinara.

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The reason you have to stir the white sauce continually is so it doesn't get lumps through it and so it gets thicker :)

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If you are referring to the Five Mother Sauces, then, brown stock can be made into Espagnole sauce, by adding roasted mirepoix (onions, carrots, and celery), as well as a rich brown stock, and a dark roux... Tomato can also be added, if desired. Once you have made the Mother Sauce, there are many derivatives that can be made, such as: Demi-Glace (a reduction of Espagnole, that is much more flavorful), you can add Mushrooms, and Sauce Diable (which is the Demi-Glace, with chiles, tarragon vinegar, and shallots added)... You can pretty much add any of your favorite ingredients to the Espagnole, to create your own sauces.

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A roux is a sauce made by melting butter, then adding flour or cornstarch, which is stirred in over heat and a liquid then whisked in to thicken. Usually flavoring is added to the flour (dry granules,and /or spices) or the liquid could be the source of the flavor. It is used as a thickening sauce and adds creaminess to foods.

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because it absorbs some liquid and therefore makes the sauce thicker

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As with any question about freezing - all foods can be frozen.

It's what they are like when they are defrosted is the real question.

White sauce contains mainly flour and milk, both defrost well, so yes.

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It's either acidic or alkaline (because for some reason, it etches metal fairly well). Going by taste, I'd say it's more likely to be acidic.

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Yes. The subtleties between them will be lost in the sauce.

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It all depends on the kind of chili you are making. Most chilies use a tomato based sauce, but white chili uses chicken or vegetable broth instead. Whatever kind of sauce you use, it will always include chili powder and cumin.

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by mixing it with small quanity of water before adding this would remove the clumps

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If you are making your own pasta sauce, just reduce the amount of salt you are putting in. If you are buying store bought pasta sauce, it will taste salty because salt used used as a preservative. Either try a different brand, check the back label for the amount of sodium in the sauce, or try making your own!

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Yes, traditionally can be used (as can wine, depending on the recipe) to deglaze a pan (that is, dissolve stuck-on browned bits after panfrying meat). It's then reduced, and starch may be added to thicken it, and often times butter, herbs, or garlic or onions for additional flavor. It's a simple, common technique to make things like steak sauce.

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In some places cocktail sauce a mayonnaise sauce and in other places it is not. There are just many different recipes for cocktail sauce. Mexican cocktail sauce has lime in it.

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yes

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Soy sauce is notorious for containing high amounts of sodium, but it is also rich in antioxidants, isoflavones, protein, and even a small amount of fiber. One tablespoon of soy sauce contains roughly 11 calories, 2 grams of protein, 1 gram of carbohydrates, and 1006 mg of sodium. The nutritional content will vary depending on the variety of soy sauce and the ingredients used to make it.

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3.82