Sentences with phrase «thickened the sauce by»

Not exact matches

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).

Thickened heavy cream creates a velvety base for the sauce, while the cognac imparts a warm depth of flavor, contrasted by the bright tang of Dijon mustard.

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 also thickened the chocolate sauce by bringing the ratio from 1 to 1 (chocolate and cream) down to 2 to 1.

Continue to cook, stirring occasionally, until sauce has thickened and reduced by 1/2 (about 1.5 - 2 hours).

The most rewarding way to thicken a sauce is by reduction.

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

In New Mexico, the sauces are made from pure chiles and are thickened by reducing the crushed or pureed pods.

Although this time around this dish was not particularly low - fat I have many times made this in a way that makes it low in fat and healthier by using skim evaporated milk and greek yogurt to thicken the sauce.

Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes.

Turn heat to low and simmer, stirring occasionally, until sauce thickens and reduces by half, about 20 minutes.

Cover and allow everything to simmer for approximately 8 minutes until the sauce has thickened and reduced by approximately half.

Add extract and honey and cook for 10 minutes longer or until sauce has thickened and reduced by about half.

Cook until reduced by one - third, 15 — 20 minutes (sauce should be slightly thickened and velvety).

Stir together, put the pan back over the heat, and stir gently for about 30 seconds, by which time the sauce will have started bubbling again and will have thickened.

Add remaining braising liquid and solids and cook over medium heat, stirring occasionally, until reduced by half and sauce is thickened and slightly chunky, 25 — 35 minutes.

Whisking constantly (by hand with a balloon whisk) while drizzling in the oil very slowly, 1 teaspoonful at a time, until sauce is thickened.

I wasn't really sure what would work best for the pizza «sauce», so I tried cashew cream, but thickened it slightly, by adding less water than I normally do.

Once sauce has thickened, mix in lime juice by teaspoonfuls; season ancho butter sauce with salt and pepper.

Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2 - cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2 — 3 hours.

black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed.

Alternatively, you may thicken the cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker (careful, the liquid is hot — protect yourself with a towel and take care with more delicate ceramic slow cooker inserts).

Roast suckling pig might be accompanied by a cameline sauce, a side dish made of sour grape juice thickened with bread crumbs, ground raisins and crushed almonds and spiced with cinnamon and cloves.

We start out by making the filling which is pretty traditional minus the flour typically used to thicken the sauce.

Thicken by drizzling in the wheat and fish sauce mix from the jar, simmer and stir about 3 minutes until it thickens slightly.

Sauce should be thickened slightly by the time it comes to a boil.