The easiest way to fix too much oregano in a sauce is to add more liquid to it to dilute the flavor of oregano. This simple fix increases the volume of the sauce, minimizing the effect of the oregano and saving the sauce in the process.Know More
Using trial and error to determine how much additional liquid to add is the best way to get the desired flavor in a sauce. Start by adding a little liquid, and taste the sauce before adding more to ensure that the sauce does not become too watery. If simply adding more liquid is not an option due to pot size or the required amount needed for the recipe, it is possible to remove some of the sauce and replace it with more liquid to keep the proper ratios in check. When diluting sauces, water and chicken stock thin sauces, while other liquids, such as tomato sauce, thicken the sauce.
Adding additional items to the sauce can also increase the bulk of the sauce and subsequently minimize the flavor of the oregano. Depending on the type of sauce, additions may include onions, green or red bell peppers, ground beef or turkey, or a flavorful grated cheese, such as Romano or Parmesan.Learn more about Cooking
To make oregano oil, place fresh oregano leaves in a plastic freezer bag and pound them with a meat mallet to help release their oils. Add warm olive or grapeseed oil and squeeze gently for a couple of minutes. Pour the mixture into a glass jar and store in a cool area for two weeks, then strain the leaves from the oil before using.Full Answer >
Eel sauce is called "nitsume" in Japan and is used with eel, shrimp and octopus dishes in Japanese cuisine. In Japanese, "nitsume" actually means "boiling down" and originally was made by simmering eels in a pot of water for several months until a thick glaze was all that was left.Full Answer >
Jardiniere sauce is the liquid component of a French vegetable stew of the same name. Its principal ingredients are carrots, turnips, cauliflower and onion. As the sliced vegetables cook, they release large amounts of water, which mingles with the spices, butter, meat stock and other ingredients in the pan. Cooks who prefer a thicker sauce add a slurry of water and flour during the final minutes of cooking.Full Answer >
To replace 1/2 cup of soy sauce, combine 4 tablespoons of Worcestershire sauce with 1 tablespoon of water, and mix thoroughly. Worcestershire sauce and soy sauce both have strong, tangy flavors, so, in a pinch, a simple substitution works.Full Answer >