Sentences with phrase «let sauce cool»

Then let the sauce cool.

Remove from the heat and let the sauce cool completely before transferring to the refrigerator.

Carefully puree using an immersion blender or let sauce cool before blending in a blender.

Let the sauce cool to room temperature, it will thicken.

Let the sauce cool for a few minutes, then transfer to the blender and blend til emulsified and smooth.

Let sauce cool, then cover and chill at least 12 hours or up to 2 days.

Let the sauce cool slightly, then liquify it in a blender.

Let sauce cool slightly.

Let the sauce cool for 5 to 10 minutes before pouring it into a jar.

Let the sauce cool for 5 - 10 minutes before serving.

Let the sauce cool and store it in a glass airtight container in the refrigerator.

After sauce has reduced, let sauce cool for 5 minutes and stir in cream.

Season with 1/2 tsp salt, if desired and let sauce cool down.

Remove from the heat and let the sauce cool completely before transferring to the refrigerator.

Let the sauce cool for a bit, then puree in a blender or food processor until smooth.

Let the sauce cool for 5 minutes, then skim the fat off the surface.

Set aside and let sauce cool to warm.

If you want to freeze the sauce, let the sauce cool completely, pour into ice cube trays and freeze.

Preserving option 1 — freeze your sauce: Let the sauce cool, then transfer it into freezer containers or freezer bags.

Not exact matches

Let cool and serve on buns with hot sauce (highly recommended), mashed avocado, shaved, carrots, cilantro and / or any other burger fixings of choice.

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

Add the vanilla and the hot sauce, and let cool for 5 minutes.

Transfer the sauce to a shallow bowl and let it cool completely.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it csauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolet sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cooLet cool / Sauce thickens as it cSauce thickens as it cools.

Let it cool down and run through a food mill to remove any remaining skins if you want a very smooth sauce.

Remove the tomato sauce from the canner and let them cool for 24 hours.

Simply add salted peanuts and maple syrup to a sauce pan, bring to a boil and let her go for 5 minutes, then pour onto parchment to cool and harden.

When the tenders come out of the oven, let them cool just a sec and then use a fork to toss them in the buffalo sauce.

Let cool completely on the counter — if any lids do not seal completely (the lids will invert and form a vacuum seal), refrigerate that sauce and use it within a week or freeze it for up to 3 months.

Hi Lee, The sauce will thicken as it cools; I would probably let it cool a little bit until it's the consistency of ganache, then top the cheesecake and chill.

Let cool slightly and serve warm, drizzled (or drowned) with the caramel rum raisin sauce.

The only thing I wish I had done differently was let the caramel sauce cool just a little before pouring it over popcorn — I shriveled half of it up!

Let cool and garnish the plates and dessert with sauce, save the remainder in the refrigerator and use for pancake syrup.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

Set the sauce aside and let it cool.

Remove the cake from the oven, let cool slightly for 5 - 10 minutes, transfer the cake onto a wire rack or a plate, pour the rice malt caramel sauce on top of it and let cool completely before serving.

Scrape the sauce into a bowl and let cool for 2 hours (sauce will thicken as it cools).

If not serving the sauce immediately, let cool to room temperature.

Let the bars cool in pan completely before topping with chocolate sauce (if using).

Let cool about 10 minutes to allow sauce to thicken.

• let cool, slightly, then slice and put the brisket back into the pan, reheat in the sauce and serve.

You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later.

Pour the caramel sauce into a large mug or heatproof cup and let it cool slightly.

Pour the sauce over the drained cherries and let cool before making the trifles.

Remove from oven, let it cool a bit, purée with a blender device of any kind and it's sauce — which transitions into amazing tomato soup.

Milk, sauce pan, heat, allow to cool slightly, add a little bit of yogurt with live cultures, let sit.

You literally add blueberries, sugar and lemon into a pot, simmer for 10 mins, let it cool and blitz into a gorgeous purple blueberry sauce.

Let it cool completely, then pour the caramel sauce over just before serving.

Remove the sauce from the pan and let it cool before fully chilling in the refrigerator.

For my tastes, simply simmering the chili for the full 3 hours — rather than letting it cool down for 30 minutes and then reheating — produced the kind of sauce I was looking for.