Sentences with phrase «while sauce thickens»

The shrimp finish cooking while the sauce thickens up.

Not exact matches

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.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

I have been struggling with thickening sauces for a while now.

Sprinkle over sauces while whisking to thicken, but be cautious — a little bit goes a long, long way, and too much will make your sauce «gummy» and «gooey» rather than creamy.

While true those are highly unlikely to apply at the level required to thicken a sauce.

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 pasta should be done while the sauce is thickening, so drain and place pasta back in the pot you cooked it in.

Stir in the butter, lemon and wine, and let cook, while stirring occasionally, until the wine reduces and the sauce begins to thicken.

If the sauce still needs to thicken, boil over low heat while continuing to stir.

Potato starch is added to the onions while they're being cooked as well, do this if you want to thicken your sauce!

Then, use that as a quick marinade to cook the chicken while we boil the pasta and make a super simple roux - thickened ranch - style sauce.

Simmer over medium - low heat for about 10 minutes, stirring once in a while, until the sauce thickens.

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.

While blending, slowly add butter through hole in top of blender lid; blend until combined and sauce thickens, about one minute.

While the sauce is thickening, combine the second group of ingredients (reserving one tablespoon of the green onion tops) in a medium bowl.

one corner of the pot; this will thicken the sauce a little bit while keeping most of the kidney beans whole.

While the sauce is thickening, get a small sauce pan out and heat it over medium.

Blend until super creamy then pour into your pasta pan and stir while still on low for 2 minutes until everything heats through and the sauce begins to thicken.

While shredding the chicken, increase the crockpot heat to high and let cook for another 20 minutes, with the lid off, to thicken the sauce.

Simmer the sauce to thicken for 5 minutes while stirring.

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

While they were resting, I put about half a tablespoon of arrowroot powder into the pot, turned it back up to saute and thickened the sauce.

The pasta should be done while the sauce is thickening, so drain and place back in the pot you cooked it in.

Using tongs, remove chicken to a plate and set aside while you thicken the sauce.

In a pinch, full - fat canned coconut milk makes a great swap for heavy cream in sauces, but I really enjoy pureeing vegetables into my sauces, which helps to thicken them while adding extra flavor and nutrients.

Reduce heat to low and while stirring constantly, slowly add the slurry (the cherry sauce will thicken quickly).

In A Sauce: Almonds and almond butter can work magic in thickening a sauce while adding a uniquely delicious flSauce: Almonds and almond butter can work magic in thickening a sauce while adding a uniquely delicious flsauce while adding a uniquely delicious flavor.

While sauce is thickening, cook gnocchi in boiling salted water according to packaging instructions.

Remove the sauce from the heat and let thicken while you prepare the stir - fry.

To make the sauce, melt butter in a saucepan, add flour, stir until golden brown, add vegetable broth, let come to a boil while stirring, it will thicken.