Sauces and Gravies

i know about mayonnaise....

There are 15 calories per serving.

Clarifying butter separates the milk and water parts from the actual fat of the butter, thus making it a slightly higher quality of butter.

Personally when I sauté I'll always use clarified butter as it has a higher burning temperature, thus making the job easier, and allowing you to explore different flavors (clarifying butter long enough can caramelize the milks giving it a very sweet nut like flavor, this you can actually buy at stores called Brown Butter, or Hazel Butter).

Also it is supposed to last longer, although I have never personally tested this.

how many 16 oz. cans of tomato paste do you need to feed 40 people

Perhaps you mean the expression "What's sauce for the goose is sauce for the gander"?

Proprietary sauces are sauces bottled and sold under a proprietary label following food laws.

I don't know what you mean by derivatives...bechamel sauce can be used in so many ways, and also modified in so many ways.

I use to add grated parmesan to the besciamella I make to cover the salmon trout fillets that I cook in the oven.

You can add spinach and have a spinach cream as a dish side...add spices and so on...

Ana Maria da Costa

http://www.all-about-italian-food.com

Sauce that is not made from oyster.

No, sauce contains other ingredients,so it would not be the same.

Tartar sauce can last in the refrigerator for about six months. it is not advisable to keep it for more than one year.

get two jalapenos

get two small red peppers

cut them into small pieces

grind them

add about 6 to 7 ouces of water then grind it

after that get 4 green peppers cthem into binpieces and grinde it with everything else twice

Of course you can. I am thinking you are talking pesto? I use whatever nut I have except peanuts. My favorite is walnut and then use a small amount of walnut oil along with Olive Oil

To increase flavor and add a richer taste.

Pasta itself has a very simple and bland flavor, so the sauce makes the meal.

There are many sauces that can be served with many different shapes and varieties of pasta... Here are a few:

Marinara

Olive oil garlic

butter sauce

cream sauces (alfredo)

pesto

There are specially selected pasta sauces which are made specifically for pasta and nothing else. These are made with herbs and tomatoes basically you can make your own sauce but add some sort of herbs and any tomatoes except tinned because these are filled with a juice that makes the pasta harder to eat

A bechamel sauce is a basic white sauce, used as a base for other many other sauces. It is made by whisking a roux (a mixture of butter & flour, that looks a bit like playdough, combined & cooked in a saucepan) with milk. The more milk you add, the thinner the sauce. You can then add things like parsley for a sauce to go on fish, cheese for the topping for lasagne, or mustard, for example. Bechamel is really flexible, and you can play with what you add and experiement - for the basic recipe see: http://www.bbc.co.uk/food/recipes/database/bechamelsauce_70004.shtml Have fun!

Yes I believe so,my family does it all the time.usually in a microwave after already eating if off the stove.

indeed but you have to add a little milk or itll come out tasting funny

The lumps would just be wasted thickener, and lumps are not to happen in the first place. What you do is in a separate bowl, pour some of the sauce in that bowl and mix with all ingredients you use in a roux. When that mixture is completely mixed, you then add it to the main sauce mixture and there will be no lumps if you stir it enough.

You can use self raising flour to make pizza crust instead of plain flour. The yeast needs to be left out of the recipe.

Bearnaise is a derivative of Hollandaise sauce. Bearnaise itself is flavored with tarragon but it doesn't have shallots like Hollandaise does.

Bravo spaghetti sauce is still available. They sell it in bags for the same price with a couple of hundred less ml of sauce. Sad but true. We are paying more for less once again. The bottom line it's a disgusting joke. The cans of Bravo sauce have been around for ages and now they decide to can them )pardon the pun) in favor of these clumsy bags, which as mentioned above hold less in terms of product. Seems we now have to open two bags of sauce as opposed to a single can when we sit down to a spaghetti meal. Everyone should ban together and boycott Heinz of Canada for this unrealistic and unnecessary move.

There has never been any question that tomato sauce is safe for consumption and indeed has been eaten for a long time with no notable side-effects.

Although extraordinarily high consumption can cause discoloration of the liver and skin, this is rare, not dangerous to your health and will recede in a few weeks of stopping eating tomato products.

One dash of anything is merely a momentary flip of the wrist, so it depends product to product based on viscosity and dasher cap. Worcestershire sauce (the main brand in the U.S., Lea and Perrins) comes to about 1/16 of an ounce per dash.

See this link: http://en.wikipedia.org/wiki/Espagnole_sauce#Preparation

you can buy a jar of Ah-So sauce so in the supermarket. It is the closest I have found that resembles the red sauce on ribs.

Yes, but not a long time ahead. A few hours will be OK. Keep it in a warm but not simmering water bath. If you have refrigerated Hollandaise sauce, you can reheat it slowly in the same hot but not boiling water bath stirring often but it will separate very easily.