Condiments, Sauces, Additives, & Gravies


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Bernaise for 100 servings

by hotbeef 7 years ago

How to make a bernaise sauce for 100 sevings? One big batch? Small batches and keep adding to it? Can you keep it war...


hotoynoodle commented 5 days ago

Jack-in-the-Box: Sauce

by Ken 14 years ago

When I was a child, one of my favorite hamburger places was Jack-in-the-Box. They had a special sauce that I cannot d...


sedano32 commented 8 days ago

Non-BBQ sauce ideas for smoked short ribs

by dummkauf 1 month ago

I am planning to smoke a rack (4 bones) or two of beef short ribs for memorial day. I have the rib smoking down,and ...


ricepad commented 1 month ago

Anyone **not** strain their bernaise sauce?

by danlind3 1 month ago

Ie, do you incorporate the shallots and tarragon from the reduction into your finished bernaise? I do, and I find it...


hotoynoodle commented 1 month ago

Special pizza sauce with fennel? Help me crack secret recipe from a Connecticut-man

by Ramius 6 years ago

I´m trying to copy a pizzasauce from Norway. It has has quite an unusual flavour compared to normal basil-garlic-oreg...


ferret commented 2 months ago

Missing kebab red sauce recipe - please help!

by irishmeateater 2 months ago

I made a lamb kebab some months back. It was absolutely delicious. The lamb was accompanied by red sauce the recipe f...


irishmeateater commented 2 months ago

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

by jms_5150 12 years ago

Savor the Flava. i've come close to mastering this sauce at home, but mine taste more like El Taurino aka hoover tac...


Slugworth commented 2 months ago

Prepared XO sauce Montreal

by meagain 4 months ago

Hi. Just wondering if anyone knows a place that sells prepared XO sauce in Montreal. Store or maybe restaurant. Alway...


Razzmut commented 2 months ago

Caramel Sauce to Butter or Not to Butter

by johnson4sum 5 months ago

I make an amazing Caramel Sauce, but I am torn between adding a small amount of butter. When I add butter it seems t...


johnson4sum commented 2 months ago

Reheating a cream-based pasta dish/sauce

by gardencook 5 years ago

I did a CH search and couldn't find anywhere that this was addressed. I love cream-based sauces and indulge far to...


carlykay0430 commented 2 months ago

Hollandaise Sauce Flavorings?

by zackly 3 months ago

I, actually my wife, had the best tasting Hollandaise Sauce yesterday at a breakfast/lunch restaurant. It had some so...


zackly commented 3 months ago

Non-sweet BBQ sauce?

by Pat50 2 years ago

Does anyone have a recipe for a BBQ sauce that is NOT sweet? One that does not contain sugar, or molasses or honey? ...


JeffersonFamilyCook commented 4 months ago

Does anyone have a recipe for the garlic marinade from Versailles Cuban restaurant (Los Angeles area)?

by rhgindc 11 years ago

They call it the "Versailles Mojo". It's basically a citrusy garlic marinade sauce. If not the exact recipe, an appro...


joelq_wehoworld commented 4 months ago

EV Brown Sauce recipe? (Split from SF Board)

by Brad Goeppert 10 years ago

Greetings to all of you EV Brown Sauce lovers! My wife and I took my mother out to lunch yesterday to the Hickory P...


mmagoo commented 5 months ago

Thicken sauce for shrimp scampi?

by laraibcooks 3 years ago

I don't want my sauce to be too thick. So instead of making a roux or a slurry with cornstarch I was thinking about c...


Thymus commented 5 months ago

Will this work?

by TureB 5 months ago

I am going to make beef wellington, and i wonder if i could add this salad to it instead of potatoes. And what sauce ...


Autumm2 commented 5 months ago

what goes with Vodka sauce?

by mollyditty 9 years ago

Hello! I'll making some pasta with Vodka sauce tonight, and was wondering what people think would go with it? I woul...


ZoeyCovey commented 5 months ago

Lobster sauce

by BeverlySM 4 years ago

When I was a kid in 1950's Boston the restaurants were known by their address - as in 25 Tyler St. The food was wonde...


marqos commented 6 months ago

Creme fraiche in cooking

by BangorDin 7 months ago

If a cooked sauce calls for creme fraiche, can I just use a little buttermilk and cream instead, without waiting for ...


medlar commented 7 months ago

Bearnaise Sauce Finely Chopped Shallots

by Foodie564 7 months ago

Hey, whenever i make classical french bearnaise sauce at home, i can always taste and feel the shallot bits in my sau...


Foodie564 commented 7 months ago

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