Sentences with phrase «thicken the sauce up»

I will probably try to thicken the sauce up a bit more next time but otherwise just great.

Not exact matches

Your sauce should thicken if you put it in the fridge and then you can whip it up the next day if you are still game enough to try.

I took the marinade and heated it up, added a bit of coconut sugar to sweeten and thicken it as a sauce.

For this recipe (and sauces generally) you will want the pulverized flour / starch — I usually buy the one made by Bob's Red Mill (looks like: https://www.amazon.com/Bobs-Red-Mill-Tapioca-Flour/dp/B000WLHOY2)-- it lasts forever and has saved me a bunch of times with sauces / gravies that aren't quite thickening up (its effects are instant).

Once you are ready to eat, you simply shred the chicken breasts and then reduce the sauce over the stove with a bit of cornstarch and water to thicken it up.

If like us you use tinned tomatoes, you will need to cook the sauce down to thicken it up a bit.

I ended up adding about 2 tsp more cornstarch to the doubled sauce ingredients for some extra thickening.

The sauce is thin so I added a little corn starch slurry to it to thicken it up.

I'm only just now about to try this recipe, but my guess is that you could thicken it with a little corn starch (or, corn starch + cold water shaken up etc.) in a sauce pan to make a glaze / sauce for the starch or veggie of your choice, but I'm not sure how much to use per liquid — probably the general rule of «a little at a time» if that isn't something you'd find frustrating.

Add the tofu, oregano and basil to the tomato mixture and leave to simmer for 5 minutes until the sauce thickens up a bit

Place chicken back in pan and let gently simmer for 3 - 4 minutes, or until sauce has slightly reduced and thickened up.

In a small bowl, mix cornstarch with water and mix into slow - cooker to thicken up sauce.

However, it can also be ground up into brown rice flour that can be used for breading, thickening sauces, and gluten free baking.

When I started brainstorming lasagna sauce recipe ideas in my head, I suddenly remembered that I'd bought a packet of agar - agar powder (vegan gelatin) to experiment with a dessert recipe for Valentine's Day... What if I use the nutty flavour chickpea flour as a base for my sauce (which I had done once before) and thicken it up with agar - agar powder?

(It's perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

The sauce seemed a little thin at first but the next day it thickened up beautifully and the flavors were right on the money.

The question of thickening sauces is one of the hurdles I face every time I put up a recipe post — it's become a bit of an internal struggle (as seen with last week's beef and broccoli stir fry recipe, in which I hesitatingly called for a teaspoon of flour as a thickener) because while adding a bit of flour or cornstarch to a larger recipe may not drastically impact the carb count, it does complicate the consistently Primal message I try to convey.

The sauce will thicken up a bit on standing.

Let the sauce simmer and reduce (water evaporates) until the sauce thickens up, about 10 minutes.

This will thicken up the sauce a bit.

This will thicken up the cream sauce.

This will thicken up the chicken broth / marsala sauce.

stirring the cheese sauce until it thickens up (only about 7 - 10 min) is the hardest part to this recipe.

I added the rest of the bunch of cilantro and parsley to the «side sauce» to try to thicken it up like the photo.

Simmer about 8 minutes, stirring occasionally, you should see the sauce begin to thicken up and the medallions should be just about done.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Hi Elaine, Sorry to hear that the sauce didn't thicken up.

I love to use it to thicken up all sorts of sauces or other dishes.

And the sauce is thin to begin with so it is best to have patience to let the sauce thicken up before adding more cornstarch.

I cooked the beans until tender and then added in the sauce ingredients and turned my cooker up to let the sauce thicken.

This will allow the chia seeds to plump up and thicken the sauce.

When your stir - fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir - fry pan or wok is on fairly high heat.

Cook the tomato sauce for about 10 - 15 minutes until it start to thicken up.

Turn up the heat to moderate and allow to bubble away until the sauce thickens.

Turn heat up to high to allow sauce to thicken and cook for an additional 45 - 60 minutes.

I've been attempting to make the thick dulce de leche, but it's not thickening up and I end up with a caramel sauce.

In this case, the cheese will quickly help to thicken the sauce into a dip, whereas gravy takes about 10 - 15 minutes to reduce and thicken up on the stove top with no added ingredients except seasonings.

It needs a little time for the sauce to thicken up.

The first or second time I ever made a big batch of chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime juice) to cut the acid.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

I added cornstarch and let the sauce boil while I was preparing the rest of the dish in order to thicken it up a bit.

I like to simmer my curry sauce uncovered until the rest of the components are done to thicken it up a bit.

Allow to cook until the sauce thickens up a bit, about 20 minutes.

I made a roux with about 1T of sauce and 1/2 T of flour, whisked it into the sauce and it helped thicken it right up.

The sauce, with tomato paste, chicken broth, vinegar, and hoisin sauce, thickens up quite nicely in the wok.

Lower the heat and allow to cook for about 30 minutes, until the sauce has thickened up, the vegetables are tender, and the alcohol has fully cooked off.

Because CATTLEMEN»S is made rich and thick naturally with tomato paste, we don't need to use modified food starches or fillers to thicken up our sauces like most other brands.

I make mine similar except I make a bit of roux (I use unbleached four, but arrowroot could be used instead) to thicken the sauce some (I used to make 4 - 6 up batches for our large family when the 8 kids were all at home) as I like mine a bit thick and not runny.

It needs to be super hot for the sauce to thicken up, and if it's a few degrees too cool I could see it not working.

Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.