Whenever I make a sauce of any kind it is always watery.
My boyfriend and I am on a big health kick so I have been making most of my sauces by chopping up lots of veg and adding a tin of chopped tomatoes. I add a stock cube and cook it for a considerable amount of time but when I dish it up a little pool of water forms around the edge of the sauce! I also have the same problem when I bake vegetables in a pyrex dish with a little olive oil in the oven. Help!!!
I basically just fry some onions and garlic, maybe add some celery or carrots and then add a tin of tomatoes and a stock cube and cook for about 10 mins- I don;t really follow a recipe- maybe that's my problem!
Let it cook down without a lid to thicken. And maybe don't use much oil when you saute your veggies. Also, I have found that EVOO seems to incorporate into what you are making, both sauces and gravies, better than canoloa oil or some other vegetable oil.
I had this exact same problem when I first started making sauces. Probably even have the thread here.
__________________ Give us this day our daily bacon.
You do know that bacon is healthy, right? I'd add a couple slices of bacon, when that is done take out the bacon and add flour to the oil to make a roux then on to the onions, garlic, etc....and don't forget to add back in the bacon!