Sentences with phrase «sauce coats back of spoon»

Stir in the remaining 1/4 cup liqueur and continue simmering for 10 to 15 minutes, until the sauce coats the back of a spoon.

Simmer, whisking often, until sauce coats the back of a spoon, 8 — 10 minutes.

Bring to a simmer, stirring frequently, until the sauce coats the back of a spoon, about 6 - 8 minutes.

Once the stock is all whisked in, simmer gravy a few more minutes until it is thick enough — when the sauce coats the back of a spoon, it should be good to go.

Bring the mixture to a boil, stirring constantly, until glossy or the sauce coats the back of a spoon.

Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon.

Add dried cherries and simmer until sauce coats back of spoon — about 15 - 20 minutes.

Pour in the cream, lemon zest and a few pinches of salt and pepper to taste and let simmer until sauce coats the back of a spoon, 10 - 15 minutes.

Place over high heat, bring to a boil, and cook until the sugar dissolves and the sauce coats the back of a spoon, about 1 to 2 minutes (this happens quickly so watch carefully!).

Continue to cook until the flames die out and the sauce coats the back of a spoon.

Stir until the sauce coats the back of a spoon.

Not exact matches

Careful with water to be added when blending (or chicken stock which I used) to make sure your sauce is the consistency to coat the back of a spoon.

Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes.

Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5 - 8 minutes.

Keep whisking over medium - high heat for 15 - 20 minutes until sauce is thick enough to coat the back of a spoon and reduced by almost 1/2.

Cook, whisking frequently, until sauce thickens and coats the back of a spoon.

Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes.

Lower the heat to medium low and let cook until the sauce is thick enough to coat the back of a spoon.

In a saucepan, mix together the soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).

Allow to bubble, then reduce heat and simmer gently for 10 - 15 minutes, whisking occasionally, until the sauce is a deep red and thick enough to coat the back of a spoon.

Whisk in milk; simmer over medium - low heat; stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.

Your sauce should now be thick enough to coat the back of a spoon.

The sauce should coat the back of a spoon.

After about 20 - 25 minutes, the sauce will thicken enough to coat the back of a spoon.

When the sauce has thickened, it will easily coat the back of a wooden spoon.

Simmer until the blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.

When you've made all the enchiladas, pour another cup or two of the sauce on top and spread it around with the back of a spoon so that all the tortilla surfaces are coated with the sauce.

Stir in the Parmesan, then cook for another 3 - 5 minutes, or until the sauce begins to thicken and coat the back of the spoon.

Let this sauce simmer on low for 10 to 15 minutes, or until it's thick enough to coat the back of a spoon.

Bring the mixture to a simmer and let cook for about 10 - 15 minutes, whisking, until the sauce thickens and coats the back of a spoon.

Reduce heat to low and simmer 10 - 15 minutes, whisking occasionally until the sauce is thick enough to coat the back of a spoon.

Continue whisking until sauce is reduced by half + thick enough to coat the back of a spoon.

Once the eggplants are done, the tomato sauce should look glossy and coat the back of a spoon nicely.

Bring to a simmer and stir occasionally until sauce is thickened (coats the back of a spoon), about 15 minutes.

Place into a small saucepan and heat gently until sauce coats the back of a metal spoon and is sticky;)

Once the sauce has thickened (it should coat the back of a spoon), remove the bay leaf, and using a whisk to combine, melt in the grated cheese.

3 Pour the mixture back into the saucepan, and stir constantly over medium - low heat until the sauce is thick enough to coat the back of a spoon, about 5 minutes.