Sentences with phrase «thicken the sauce even»

The cheese will help thicken the sauce even more.

Not exact matches

Remove from heat and allow to cool 10 minutes, sauce will thicken even more as it cools.

Even without the sauce thickening the flavor is so good but I bet it's even better when the sauce clings to the chicEven without the sauce thickening the flavor is so good but I bet it's even better when the sauce clings to the chiceven better when the sauce clings to the chicken!

Although the red pepper puree won't have as much pizzazz without its partner, the pistachio pesto, it is still good served alone as a salad dressing, a pasta or pizza sauce, or even as a dip, thickened by pureeing in more hemp seeds.

I had some trouble getting the sauce to really thicken even after a long simmer, so I served it with both a ladle and a slotted spoon.

Any sauce that needs thickening can usually be done with an all purpose flour — gravies, béchemel, other creamy sauces, even many soups.

I made mine with gluten free bread crumbs, and baked them, but feel free to use what you like, have on hand, or have the time and energy for — frozen chicken fingers (yup, the is what mom usually did), homemade fried or baked breaded chicken tenderloins, really even boneless, skinless breasts can be used if you want to keep it lighter, but it doesn't absorb the flavor and help to thicken the sauce quite as well.

It does thicken nicely, even if it's usable only in dark sauces.

Mustard (especially the squeeze kind) Pre-made beverage mixes like Bloody Mary mix (check the label for barley malt flavoring or hydrolyzed wheat protein, and skip the Bloody Marys and Caesars at brunch) Store - bought soups (yup, even tomato soup can contain wheat, but especially the creamy stuff like Cream of Mushroom and Chicken) Sauces and salad dressings (BBQ sauce is a biggie) Brown rice syrup (often found in processed foods and alternative sweeteners, which is derived from barley) Ice cream and Fudgesicles (may contain malt extract, which is also derived from barley) Yogurt (the flavored kinds) Gravy (usually thickened with flour) Meatballs (most often contains breadcrumbs as a binder) French Fries (ask if they've been fried in a dedicated fryer.

Since tapioca flour thickens quickly, even at low temperatures, it is a great last - minute option for thickening sauces right before serving.

Sometimes this sauce won't even need to be thickened — depends on the meat and how juicy the tomatoes are?

I've even made the roux - thickened ranch sauce 1 day ahead of time — or even the whole casserole the day before.

I too had a lot of liquid but siphoned it off with a turkey baster and thickened the liquid a bit, adding more chopped fresh herbs to make a very tasty sauce / gravy to drizzle over the potatoes (even tho they were very moist already — just added a little special touch).

However, like many other commenters the cauliflower just wouldn't crisp up even though I gave it a good bit of extra time, the batter pooled on the sheet despite adding extra corn flour, and the sauce wouldn't thicken even after 10 minutes longer on the hob.

You can even use eggs to thicken sauces, although that's a knack that takes a little practice (though I guarantee you that if you learn to make hollandaise nobody will say you can't cook.)

This pasta sauce is thickened with puréed chickpeas, and it's finished with a fresh garlic - and - rosemary oil, which adds great flavor and an even better aroma.

When the veggies are soft, add the tomatoes and simmer, partly covered, for about 20 minutes, until the sauce has thickened and even browned around the edges.

Since you're making a sort of gravy here, there are all sorts of delicious things you can add to the reduction sauce as it cooks to flavor it: fresh or dried rosemary, fresh or dried thyme, finely minced garlic or onion, a teensy splash of balsamic vinegar or lemon juice, and even a small bit of butter or olive oil and flour to help the sauce thicken as it reduces.

Longer simmering time will thicken the sauce and give it a deeper flavor, but the sauce is still delicious even if only simmered for a few minutes.

A good gluten - free baking mix can even be used to thicken sauces and soups and you will find so many uses like in quiches, muffins and even delicious pancakes.