46 salty sauce Recipes

pork belly, onion, roughly diced, garlic cloves, minced, sugar, fish sauce, black pepper, water

salted (hard-cooked ) duck egg, shelled, ground pork, egg, soy sauce, white sugar, salt, ground black pepper, milk, head broccoli, cut into florets

fat-free buttermilk, kosher salt (only regular salt is to salty), kosher salt (only regular salt is to salty), tabasco sauce, chicken, cut into 8 pieces each, all-purpose flour, fresh ground pepper, cayenne pepper, vegetable shortening, bacon drippings (optional)

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

vegetable oil, boneless skinless chicken breast halves, teriyaki sauce (i recommend low-sodium, it seems to be too salty with regular teriyaki), ranch salad dressing, shredded cheddar cheese, green onions, chopped, bacon bits, chopped fresh parsley (for garnish )

sausage , preferably spicy louisiana type, cooked ham , salty southern type, chicken or 1 lb shrimp, but not both, extra virgin olive oil, garlic, crushed, onion white, chopped, green onion, chopped, red bell pepper, chopped, celery, chopped, okra, chopped, roma tomato, chopped, chicken broth, tabasco sauce, worcestershire sauce, salt, pepper, flour

soy sauce (use low sodium for less salty taste), lemon juice, chili sauce, brown sugar, garlic powder, ribs (3/4 inch thick ) or 6 pork loin chops (3/4 inch thick)

cold steamed jasmine rice, peanut oil or 3 tbsp vegetable oil, onion, finely chopped, fresh red chili pepper, seeded and sliced, fresh green chile (i use serrano), thai red curry paste (i use thai kitchen brand), curry powder, pork chops or 1 chicken breast, finely diced, garlic cloves, crushed, raw shrimp, shelled and de-veined (chopped if large) (optional), eggs, beaten with, pepper , and, soy sauce (i use kikkoman brand), thai-style fish sauce (for the saltiness, i usually go easy and then let people add more themselves), pepper (to taste), chopped green onion , including tops, according to your taste chopped fresh cilantro (coriander) or chopped fresh basil (to garnish)

canola oil (be generous here), ground turkey, onion, chopped, fresh tomato (chopped into a dice) (optional), tomato sauce, elbow macaroni, cooked, garlic powder or 1 fresh garlic clove, minced, italian seasoning or 1 tbsp fresh oregano, frozen peas, kosher salt (to taste), ground pepper (to taste, we like pepper ), capers (decrease salt to 1/8 tsp so not to salty) (optional), grated parmesan cheese

bananas, medium size,sliced, lime juice (may substitute lemon), raisins, golden, peanuts, whole ,salty, dried chives, cooked rice, mayonnaise (or miracle whip), liquid honey, curry powder, tabasco sauce

water or 1 1/2 quarts mild soup stock, salted with, fish sauce , to the desired saltiness, trout (pan fried ), stalks fresh lemongrass (dta-krai), fresh ginger (kha), kaffir lime leaves , torn (bai ma-gkrood), whole thai chiles, stem removed and bruised with the back of a cleaver (prik kee noo), shallot, quartered and sliced crosswise 1/4-inch thick, roasted chili paste (nahm prk pow), tamarind pulp, mixed with 1/2 cup of hot water, pulp removed (the tamarind is sold in blocks, use about 1 tbsp.), fresh brown button mushrooms, sliced in 1/4-inch pieces, firm tomatoes, cut in small wedges (optional), green onions, cut in thin rounds, limes , juice of, to desired sourness, cilantro leaf

beef roast (chuck, shoulder, etc.), evoo, garlic pepper, unseasoned meat tenderizer (too salty with the seasoned), worchestershire sauce, cream of mushroom and roasted garlic soup or, beefy onion and mushroom soup mix, potatoes, quartered, baby carrots , carrots cut in half, white onions , cut in half crosswise, then sliced lenghtwise in chunks, stalks celery , rough chopped, fresh mushrooms, whole or sliced, butter, water to cover, cornstarch, water

sugar, water, grated fresh gingerroot, lemongrass, finely chopped (white part only ), kaffir lime leaves, thinly sliced (or grated zest of 1 lime), fresh lemon juice, fresh lime juice, thai fish sauce, red fresno chile, seeded and minced, watermelon, cantaloupe, peeled and seeded, honeydew melon, peeled and seeded, grated lemon , zest of, basil leaves, chopped, toasted peanuts

soy sauce, light brown sugar, crushed red pepper flakes, green beans, trimmed, ginger, peeled and cut into thin strips, rice wine vinegar, toasted sesame oil

cellophane noodles (also known as bean thread because they re made with bean flour), cooked prawns, minced chicken, stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below), approx. 1 loose cup of fresh cilantro, approx. 1 loose cup of fresh basil (thai basil is best), spring onions (scallions), sliced, fresh tomato, cut into small wedges, cucumber , cut into matchstick-like pieces, salad dressing, juice of 1 lime (3-4 tbsp), fish sauce, soy sauce, chilli sauce (1=mild, 2=medium, 3+=hot); or substitute 1-3+ fresh red or green chillies. minced, garlic, minced, fresh, chopped cilantro , including stems, sugar (if you prefer salty and sour flavors over sweet, omit the ), serve on a bed of lettuce or chinese cabbage

ingredient a, whole chicken cut into pieces, plain water to boil chicken, ingredients b, pips of crushed garlic, more of oyster sauce, thumb size ginger crushed, sweet soy sauce as much as needed (note that we want the chicken to be sweet ), salty soy sauce, sugar

ground beef (i use ground round), instant potato flakes, egg, picante sauce (i use 1/3 hot and 2/3 mild ), onion powder, worcestershire sauce, salt (i use less to make it less salty), black pepper, ketchup

chicken wings, cut wings into 3 pieces or, mid join parts only, honey, soy sauce (not too salty 1), grated ginger, garlic, crushed, oyster sauce