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Old 02-19-2017, 01:29 PM   #1
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Sauce consistency

Can anyone advise on how to get a decent sauce, particularly with curries? I have a problem where I serve a sauce and I don't get a sauce, I get a pile of chopped/boiled vegetable fibres with water leaking from it.

I recently made a very nice sauce with a blended boiled onion paste and yoghurt and, when served, the sauce was just as above: water and then a blended paste beneath it.

The yoghurt has not curdled, but I just cannot get all of the components of the sauce to stay together. Any tips?

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Old 02-19-2017, 01:54 PM   #2
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How exactly do you make your curries? In particular, where are the vegetable fibers coming from?
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Old 02-19-2017, 03:20 PM   #3
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I put sour cream, or coconut milk, or cream, or butter, or kefir, in my curries, which when cooked, they thicken the sauce (with the vegetable fibers). It does take a little while to get the consistency right. When I see that a swipe of the spoon through the sauce, shows me a little of the pan, it is usually thick enough for my tastes.
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Old 02-19-2017, 03:35 PM   #4
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I don't do curries, but sauces in general need to be brought to a simmer, and reduced to the right consistency. They won't thicken until brought to a boil (simmer). That simmering process should reduce the water content of your sauce.

Also, are you using raw veggies? They are loaded with water. If I am using veggies in a sauce, I sweat them down first, to steam off some of the water.

That's all I got. I hope it helps.

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Old 02-19-2017, 03:53 PM   #5
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The main sauce I have in mind if a sauce of blended onion paste and yoghurt. I seem to have either a really thick, clingy paste, or this split sauce, with little in between. Perhaps I just need to simmer the sauce for longer to cook it all out?
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Old 02-19-2017, 04:38 PM   #6
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Quote:
Originally Posted by Suthseaxa View Post
The main sauce I have in mind if a sauce of blended onion paste and yoghurt. I seem to have either a really thick, clingy paste, or this split sauce, with little in between. Perhaps I just need to simmer the sauce for longer to cook it all out?
That would probably help. As caseydog said, raw vegetables, including onions, contain a lot of water and that needs to be cooked off in order to thicken the sauce. It's easier to do that before you mix the onions with the yogurt.
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Old 02-19-2017, 10:20 PM   #7
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I agree that mighty casey has a big part to your answer (he did t strike out, this time ). Sweat your veggies.

Also, use a low moisture yoghurt like Greek yoghurt.

They apparently eat well in Mudville, I guess.
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Old 02-20-2017, 02:55 AM   #8
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I agree that mighty casey has a big part to your answer (he did't strike out, this time ).
Oh, give me time, and I'll strike out.

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Old 02-20-2017, 05:53 AM   #9
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Can you give me the name of the curry dish? I do curry once a week and every one has differnt way of doing it. Most things with onion paste, the paste is fried for a moment and the yogurt, is added at the end.
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Old 02-20-2017, 06:35 AM   #10
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Why does everyone say "curry", as if it means the same thing to all? Are we supposed to "assume" what cultures "curry" you are talking about? Please specify.
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