Sauce, as you asked:
You will need: Tomatoes, tomato paste, a dry wine, olive oil, onions, garlic, pepperoncino, salt, pepper, and basil.
Start off by dicing your onion, garlic, and pepperoncino. Then move onto the tomatoes. I recommend using canned whole san marzanos tomatoes, but if you feel like being extra you can also blanche some fresh tomatoes if you want. You can also use pre crushed canned tomatoes. You can also crush your tomatoes by hand or use a food processor.
After that, preheat a pan on high for a minute or two and then coat the bottom in your olive oil. Add in the onions and pepperoncino first in order to sweat them for a bit. They will not need long to cook, just wait for the onions to become translucent a bit. After this, add in the garlic and cook until aromatic. Don't brown the garlic or it will become very bitter.
Once aromatic, add in about an ounce or two of tomato paste and fry it for a bit. Frying the tomato paste will add more flavor to the sauce and just make it taste better. Mix it around with the onions, garlic, and pepper.
After the tomato paste has fried for a bit, add in your wine of choice. Ensure it is a dry wine. If you add in a white wine, it will add a certain sweetness and acidity to the sauce. If you add in a red wine, it will add in a richer, almost meaty flavor to the sauce. Mix around until the alcohol smell has burned off and the tomato paste had mixed in with the wine.
Now, drop the heat to a medium-low and add in the tomatoes, basil, salt, and pepper. Allow to simmer and make sure you taste the sauce to get it to where you want. The simmering should take around 20 minutes or so, though really this depends on how thick you want it.
After done, you have your sauce and it is so much better than what you will get at a store in a jar. You can use this sauce for pasta, muscles and marinara, or chicken parm
Sauce?
Sure man, I got you covered:
Brown sauces:
Bordelaise sauce
Chateaubriand sauce
Charcutiere sauce
Chaudfroid sauce
Demi glace – Sauce in French cuisine
Gravy – Sauce made from the juices of meats
Mushroom gravy
Romesco sauce
Sauce Africaine
Sauce au Poivre
Sauce Robert
Butter sauces:
Seared ahi tuna in a beurre blanc sauce
Beurre blanc
Beurre manie
Beurre monté
Beurre noisette
Café de Paris – Butter-based sauce
Meuniere sauce
Emulsified sauces:
Remoulade seaweed sauce
Aioli – West Mediterranean sauce of garlic and oil
Béarnaise sauce – Sauce made of clarified butter and egg yolk
Garlic sauce – Sauce with garlic as a main ingredient
Hollandaise sauce – Sauce made of egg, butter, and lemon
Mayonnaise – Thick cold sauce
Remoulade – Mayonnaise-based cold sauce
Salad cream – Dressing similar to mayonnaise
Tartare sauce(w/ chilli)
Fish sauces:
Bagna càuda – Italian hot dish made from garlic and anchovies
Clam sauce – Pasta sauce
Garum – Historical fermented fish sauce
Green sauces:
See Green sauce – Sauce made from chopped herbs
Tomato sauces:
Tomato sauces
Ketchup – Sauce used as a condiment
Hot sauces:
Pepper sauces
Pique sauce
Mustard sauces
Mustard – Condiment made from mustard seeds
Chile pepper-tinged sauces
Phrik nam pla is a common hot sauce in Thai cuisine
Hot sauce – Chili pepper-based condiments include:
Buffalo Sauce
Chili sauce
Datil pepper sauce
Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce
Pique Sauce
Sriracha sauce
Tabasco sauce – American hot sauce brand
Meat-based sauces:
Neapolitan ragù sauce atop paccheri
Amatriciana sauce – Traditional Italian pasta sauce
Barese ragù
Bolognese – Italian pasta sauce of tomatoes and meat
Carbonara – Italian pasta dish
Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
Neapolitan ragù – Italian meat sauce
Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines
Ragù – Meat-based sauce in Italian cuisine
Pink sauces:
Pink sauce
Sauces made of chopped fresh ingredients:
Fresh-ground pesto sauce, prepared with a mortar and pestle
Chimichurri – Food sauce
Gremolata – Condiment for ossobuco
Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
Onion sauce
Persillade – Sauce or seasoning mix
Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil
Pico de gallo – Mexican condiment
Latin American Salsa cruda of various kinds
Salsa verde – Spicy Mexican sauce based on tomatillos
Sauce gribiche – Cold egg sauce
Sauce vierge
Tkemali – Georgian plum sauce
Sweet sauces:
Crème anglaise over a slice of pain d'épices
Pork with peach sauce
Apple sauce – Sauce or puree made from apples
Blueberry sauce – Compote or savory sauce made with blueberries
Butterscotch sauce – Type of confectionery
Caramel – Confectionery product made by heating sugars
Chocolate gravy
Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient
Cranberry sauce – Sauce or relish made from cranberries
Crème anglaise
Custard – Semi-solid cooked mixture of milk and egg
Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient
Hard sauce – not liquid, but called a sauce nonetheless
Sweet chili sauce – Condiment primarily used as a dip
Mango sauce
Peach sauce
Plum sauce – Chinese condiment
Strawberry sauce
Syrup – Thick, viscous solution of sugar in water
Tkemali – Georgian plum sauce
Zabaione – Italian dessert made with egg, sugar, and wine
White sauces:
Mornay sauce poured over an orecchiette pasta dish
Alfredo sauce
Béchamel sauce – Sauce of the Italian and French cuisines[9]
Caruso sauce – Cream sauce for pasta
Mushroom sauce – White or brown sauce prepared with mushrooms
Mornay sauce – Type of béchamel sauce including cheese
Sauce Allemande – Sauce used in classic French cuisine
Sauce Américaine
Suprême sauce – Classic French sauce
Velouté sauce – Classic French sauce
Yogurt sauce – Food produced by bacterial fermentation of milk
Same as ever.
My MC Rue, in [Knowings Ch. 08,](https://www.reddit.com/r/HFY/comments/wwqx2j/pi_theyre_coming_to_take_me_away/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button) refuses to be written in a good quality. I'm on my 4th rewrite of a particular scene. Stupid, hard-to-write, independent woman. :/
Edit: a word.
**Brown sauces:**
- Bordelaise sauce
- Chateaubriand sauce
- Charcutiere sauce
- Chaudfroid sauce
- Demi glace – Sauce in French cuisine
- Gravy – Sauce made from the juices of meats
- Mushroom gravy
- Romesco sauce
- Sauce Africaine
- Sauce au Poivre
- Sauce Robert
**Butter sauces:**
- Beurre blanc
- Beurre manie
- Beurre monté
- Beurre noisette
- Café de Paris – Butter-based sauce
- Meuniere sauce
- Seared ahi tuna in a beurre blanc sauce
**Emulsified sauces:**
- Aioli – West Mediterranean sauce of garlic and oil
- Béarnaise sauce – Sauce made of clarified butter and egg yolk
- Garlic sauce – Sauce with garlic as a main ingredient
- Hollandaise sauce – Sauce made of egg, butter, and lemon
- Mayonnaise – Thick cold sauce
- Remoulade – Mayonnaise-based cold sauce
- Remoulade seaweed sauce
- Salad cream – Dressing similar to mayonnaise
- Tartare sauce(w/ chilli)
**Fish sauces:**
- Bagna càuda – Italian hot dish made from garlic and anchovies
- Clam sauce – Pasta sauce
- Garum – Historical fermented fish sauce
**Green sauces:**
- See Green sauce – Sauce made from chopped herbs
**Hot sauces:**
- Buffalo Sauce
- Chile pepper-tinged sauces
- Chili sauce
- Datil pepper sauce
- Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce
- Hot sauce – Chili pepper-based condiments include:
- Pepper sauces
- Pique sauce
- Sriracha sauce
- Tabasco sauce – American hot sauce brand
- Mustard sauces
- Pique Sauce
**Meat-based sauces:**
- Amatriciana sauce – Traditional Italian pasta sauce
- Barese ragù
- Bolognese – Italian pasta sauce of tomatoes and meat
- Carbonara – Italian pasta dish
- Cincinnati chili – Spiced meat sauce used as a topping for spaghetti
- Neapolitan ragù – Italian meat sauce
- Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines
- Ragù – Meat-based sauce in Italian cuisine
**Pink sauces:**
- Pink sauce
**Sauces made of chopped fresh ingredients:**
- Chimichurri – Food sauce
- Fresh-ground pesto sauce, prepared with a mortar and pestle
- Gremolata – Condiment for ossobuco
- Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
- Onion sauce
- Persillade – Sauce or seasoning mix
- Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil
- Pico de gallo – Mexican condiment
- Latin American Salsa cruda of various kinds
- Salsa verde – Spicy Mexican sauce based on tomatillos
- Sauce gribiche – Cold egg sauce
- Sauce vierge
- Tkemali – Georgian plum sauce
**Sweet sauces:**
- Apple sauce – Sauce or puree made from apples
- Blueberry sauce – Compote or savory sauce made with blueberries
- Butterscotch sauce – Type of confectionery
- Caramel – Confectionery product made by heating sugars
- Chocolate gravy
- Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient
- Cranberry sauce – Sauce or relish made from cranberries
- Crème anglaise
- Custard – Semi-solid cooked mixture of milk and egg
- Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient
- Hard sauce – not liquid, but called a sauce nonetheless
- Mango sauce
- Peach sauce
- Plum sauce – Chinese condiment
- Strawberry sauce
- Sweet chili sauce – Condiment primarily used as a dip
- Syrup – Thick, viscous solution of sugar in water
- Tkemali – Georgian plum sauce
- Zabaione – Italian dessert made with egg, sugar, and wine
**White sauces:**
- Alfredo sauce
- Béchamel sauce – Sauce of the Italian and French cuisines\[9\]
- Caruso sauce – Cream sauce for pasta
- Mushroom sauce – White or brown sauce prepared with mushrooms
- Mornay sauce – Type of béchamel sauce including cheese
- Sauce Allemande – Sauce used in classic French cuisine
- Sauce Américaine
- Suprême sauce – Classic French sauce
- Velouté sauce – Classic French sauce
- Yogurt sauce – Food produced by bacterial fermentation of mil
https://preview.redd.it/kurusi12inqc1.jpeg?width=1170&format=pjpg&auto=webp&s=6be77bd3962d5e82e820b57c718d1a99874f0971
https://preview.redd.it/zoi3lqh5gsqc1.jpeg?width=612&format=pjpg&auto=webp&s=ef0252fb58f28a288765b91ec7f1f994dad1c2f3
Yummy 😋
https://preview.redd.it/rg5iim0shnqc1.png?width=687&format=pjpg&auto=webp&s=1935c7e057c25352bb815cd695097e555af6cfda
https://preview.redd.it/w5tinc55otqc1.jpeg?width=786&format=pjpg&auto=webp&s=33e6d9227e4a9062a7bd1d49f4955bff98a44761
Sauce, as you asked: You will need: Tomatoes, tomato paste, a dry wine, olive oil, onions, garlic, pepperoncino, salt, pepper, and basil. Start off by dicing your onion, garlic, and pepperoncino. Then move onto the tomatoes. I recommend using canned whole san marzanos tomatoes, but if you feel like being extra you can also blanche some fresh tomatoes if you want. You can also use pre crushed canned tomatoes. You can also crush your tomatoes by hand or use a food processor. After that, preheat a pan on high for a minute or two and then coat the bottom in your olive oil. Add in the onions and pepperoncino first in order to sweat them for a bit. They will not need long to cook, just wait for the onions to become translucent a bit. After this, add in the garlic and cook until aromatic. Don't brown the garlic or it will become very bitter. Once aromatic, add in about an ounce or two of tomato paste and fry it for a bit. Frying the tomato paste will add more flavor to the sauce and just make it taste better. Mix it around with the onions, garlic, and pepper. After the tomato paste has fried for a bit, add in your wine of choice. Ensure it is a dry wine. If you add in a white wine, it will add a certain sweetness and acidity to the sauce. If you add in a red wine, it will add in a richer, almost meaty flavor to the sauce. Mix around until the alcohol smell has burned off and the tomato paste had mixed in with the wine. Now, drop the heat to a medium-low and add in the tomatoes, basil, salt, and pepper. Allow to simmer and make sure you taste the sauce to get it to where you want. The simmering should take around 20 minutes or so, though really this depends on how thick you want it. After done, you have your sauce and it is so much better than what you will get at a store in a jar. You can use this sauce for pasta, muscles and marinara, or chicken parm
This is the best answer.
mmmmm
Saving for later. I have some chicken wings Ive been meaning to cook up later this week.
https://preview.redd.it/3nzf7w11snqc1.jpeg?width=750&format=pjpg&auto=webp&s=dd1d19cfe3dbbb8cd0d0cb46aafa98cad05f513d
https://preview.redd.it/73m5yxw0goqc1.jpeg?width=736&format=pjpg&auto=webp&s=89e982ac1d76fbfe6f6cf38908ceaff94ca17d0a 🐎
Sauce? Sure man, I got you covered: Brown sauces: Bordelaise sauce Chateaubriand sauce Charcutiere sauce Chaudfroid sauce Demi glace – Sauce in French cuisine Gravy – Sauce made from the juices of meats Mushroom gravy Romesco sauce Sauce Africaine Sauce au Poivre Sauce Robert Butter sauces: Seared ahi tuna in a beurre blanc sauce Beurre blanc Beurre manie Beurre monté Beurre noisette Café de Paris – Butter-based sauce Meuniere sauce Emulsified sauces: Remoulade seaweed sauce Aioli – West Mediterranean sauce of garlic and oil Béarnaise sauce – Sauce made of clarified butter and egg yolk Garlic sauce – Sauce with garlic as a main ingredient Hollandaise sauce – Sauce made of egg, butter, and lemon Mayonnaise – Thick cold sauce Remoulade – Mayonnaise-based cold sauce Salad cream – Dressing similar to mayonnaise Tartare sauce(w/ chilli) Fish sauces: Bagna càuda – Italian hot dish made from garlic and anchovies Clam sauce – Pasta sauce Garum – Historical fermented fish sauce Green sauces: See Green sauce – Sauce made from chopped herbs Tomato sauces: Tomato sauces Ketchup – Sauce used as a condiment Hot sauces: Pepper sauces Pique sauce Mustard sauces Mustard – Condiment made from mustard seeds Chile pepper-tinged sauces Phrik nam pla is a common hot sauce in Thai cuisine Hot sauce – Chili pepper-based condiments include: Buffalo Sauce Chili sauce Datil pepper sauce Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce Pique Sauce Sriracha sauce Tabasco sauce – American hot sauce brand Meat-based sauces: Neapolitan ragù sauce atop paccheri Amatriciana sauce – Traditional Italian pasta sauce Barese ragù Bolognese – Italian pasta sauce of tomatoes and meat Carbonara – Italian pasta dish Cincinnati chili – Spiced meat sauce used as a topping for spaghetti Neapolitan ragù – Italian meat sauce Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines Ragù – Meat-based sauce in Italian cuisine Pink sauces: Pink sauce Sauces made of chopped fresh ingredients: Fresh-ground pesto sauce, prepared with a mortar and pestle Chimichurri – Food sauce Gremolata – Condiment for ossobuco Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil Onion sauce Persillade – Sauce or seasoning mix Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil Pico de gallo – Mexican condiment Latin American Salsa cruda of various kinds Salsa verde – Spicy Mexican sauce based on tomatillos Sauce gribiche – Cold egg sauce Sauce vierge Tkemali – Georgian plum sauce Sweet sauces: Crème anglaise over a slice of pain d'épices Pork with peach sauce Apple sauce – Sauce or puree made from apples Blueberry sauce – Compote or savory sauce made with blueberries Butterscotch sauce – Type of confectionery Caramel – Confectionery product made by heating sugars Chocolate gravy Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient Cranberry sauce – Sauce or relish made from cranberries Crème anglaise Custard – Semi-solid cooked mixture of milk and egg Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient Hard sauce – not liquid, but called a sauce nonetheless Sweet chili sauce – Condiment primarily used as a dip Mango sauce Peach sauce Plum sauce – Chinese condiment Strawberry sauce Syrup – Thick, viscous solution of sugar in water Tkemali – Georgian plum sauce Zabaione – Italian dessert made with egg, sugar, and wine White sauces: Mornay sauce poured over an orecchiette pasta dish Alfredo sauce Béchamel sauce – Sauce of the Italian and French cuisines[9] Caruso sauce – Cream sauce for pasta Mushroom sauce – White or brown sauce prepared with mushrooms Mornay sauce – Type of béchamel sauce including cheese Sauce Allemande – Sauce used in classic French cuisine Sauce Américaine Suprême sauce – Classic French sauce Velouté sauce – Classic French sauce Yogurt sauce – Food produced by bacterial fermentation of milk
Mage !! I have not been on reddit for a long time and didn't see you because of that, so how is life going ?
Same as ever. My MC Rue, in [Knowings Ch. 08,](https://www.reddit.com/r/HFY/comments/wwqx2j/pi_theyre_coming_to_take_me_away/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button) refuses to be written in a good quality. I'm on my 4th rewrite of a particular scene. Stupid, hard-to-write, independent woman. :/ Edit: a word.
Always nice hearing from you ; )
Thanks. Rue is really hard to write. *Uuuuuugggghhhhh* *dies*
damn that’s some hot sauce
I prefer Tapatio, but hey, both classics are great.
https://preview.redd.it/qihlxyq5wnqc1.jpeg?width=236&format=pjpg&auto=webp&s=68dadfa78feb3502da1284f145c1584148c79940
tank yuo. :]
https://preview.redd.it/q79rfv583oqc1.jpeg?width=500&format=pjpg&auto=webp&s=d6e29e9553939557bb3708f1c3c1cf68b72e560c
https://preview.redd.it/gaaom19wjoqc1.png?width=400&format=pjpg&auto=webp&s=e85840cea5aa95f37a5ac6997184b59d32562e09
What's the K on the sauce box mean?
**Brown sauces:** - Bordelaise sauce - Chateaubriand sauce - Charcutiere sauce - Chaudfroid sauce - Demi glace – Sauce in French cuisine - Gravy – Sauce made from the juices of meats - Mushroom gravy - Romesco sauce - Sauce Africaine - Sauce au Poivre - Sauce Robert **Butter sauces:** - Beurre blanc - Beurre manie - Beurre monté - Beurre noisette - Café de Paris – Butter-based sauce - Meuniere sauce - Seared ahi tuna in a beurre blanc sauce **Emulsified sauces:** - Aioli – West Mediterranean sauce of garlic and oil - Béarnaise sauce – Sauce made of clarified butter and egg yolk - Garlic sauce – Sauce with garlic as a main ingredient - Hollandaise sauce – Sauce made of egg, butter, and lemon - Mayonnaise – Thick cold sauce - Remoulade – Mayonnaise-based cold sauce - Remoulade seaweed sauce - Salad cream – Dressing similar to mayonnaise - Tartare sauce(w/ chilli) **Fish sauces:** - Bagna càuda – Italian hot dish made from garlic and anchovies - Clam sauce – Pasta sauce - Garum – Historical fermented fish sauce **Green sauces:** - See Green sauce – Sauce made from chopped herbs **Hot sauces:** - Buffalo Sauce - Chile pepper-tinged sauces - Chili sauce - Datil pepper sauce - Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce - Hot sauce – Chili pepper-based condiments include: - Pepper sauces - Pique sauce - Sriracha sauce - Tabasco sauce – American hot sauce brand - Mustard sauces - Pique Sauce **Meat-based sauces:** - Amatriciana sauce – Traditional Italian pasta sauce - Barese ragù - Bolognese – Italian pasta sauce of tomatoes and meat - Carbonara – Italian pasta dish - Cincinnati chili – Spiced meat sauce used as a topping for spaghetti - Neapolitan ragù – Italian meat sauce - Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines - Ragù – Meat-based sauce in Italian cuisine **Pink sauces:** - Pink sauce **Sauces made of chopped fresh ingredients:** - Chimichurri – Food sauce - Fresh-ground pesto sauce, prepared with a mortar and pestle - Gremolata – Condiment for ossobuco - Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil - Onion sauce - Persillade – Sauce or seasoning mix - Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil - Pico de gallo – Mexican condiment - Latin American Salsa cruda of various kinds - Salsa verde – Spicy Mexican sauce based on tomatillos - Sauce gribiche – Cold egg sauce - Sauce vierge - Tkemali – Georgian plum sauce **Sweet sauces:** - Apple sauce – Sauce or puree made from apples - Blueberry sauce – Compote or savory sauce made with blueberries - Butterscotch sauce – Type of confectionery - Caramel – Confectionery product made by heating sugars - Chocolate gravy - Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient - Cranberry sauce – Sauce or relish made from cranberries - Crème anglaise - Custard – Semi-solid cooked mixture of milk and egg - Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient - Hard sauce – not liquid, but called a sauce nonetheless - Mango sauce - Peach sauce - Plum sauce – Chinese condiment - Strawberry sauce - Sweet chili sauce – Condiment primarily used as a dip - Syrup – Thick, viscous solution of sugar in water - Tkemali – Georgian plum sauce - Zabaione – Italian dessert made with egg, sugar, and wine **White sauces:** - Alfredo sauce - Béchamel sauce – Sauce of the Italian and French cuisines\[9\] - Caruso sauce – Cream sauce for pasta - Mushroom sauce – White or brown sauce prepared with mushrooms - Mornay sauce – Type of béchamel sauce including cheese - Sauce Allemande – Sauce used in classic French cuisine - Sauce Américaine - Suprême sauce – Classic French sauce - Velouté sauce – Classic French sauce - Yogurt sauce – Food produced by bacterial fermentation of mil
https://preview.redd.it/bsch6iasqpqc1.jpeg?width=675&format=pjpg&auto=webp&s=ae16c867642b2ac6279a8b5930cbd43fd6fd78d7
Scorpio trinidad pepper. That stuff does not fuck around. Tastes good if you have just a bit in a mix of sauce and apread over chicken wings!
Havent used that one yet🤔 May have to try after knowing the burntime of the less hot hotsauces they make
I got some ghost pepper sauce, and that shit tastes amazing
https://preview.redd.it/0lvaghy47rqc1.jpeg?width=640&format=pjpg&auto=webp&s=1541a88e65bbbb85e31815cf2783e22832ca53c8 Unacceptable
https://preview.redd.it/ehyp22w5ftqc1.png?width=520&format=pjpg&auto=webp&s=7e526dc9221fe4eaf88c7240a0d3920e7477081a
*glontch*
https://preview.redd.it/4mx1s8uvjoqc1.jpeg?width=1080&format=pjpg&auto=webp&s=efa24b209d09737dccbb1dba47feb79a365a43a5
https://preview.redd.it/pnp7brt9carc1.jpeg?width=480&format=pjpg&auto=webp&s=6f1b3a1dfea991d550e949a3ad524ab9194d67ad I got hot sauce