Problem with my sauces

[triestocook]

Hi all,
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!!!

 

[BigAL]

Drain the water off the tomatoes? Make a roux to thicken? Can you name a couple of the sauces your make'n? Are you make'n bolognese?

Maybe sweat/saute the veggies first?

BTW, welcome to DC!

 

[triestocook]

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!

 

[pacanis]

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.

 

[triestocook]

Thanks very much! I will keep trying!

 

[BigAL]

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!

Or use evoo for the fat for the roux. boring.

 

[Josie1945]

Welcome to DC

Josie

 

[triestocook]

Thanks!

 

[babetoo]

howdy

 

[Zhizara]

Leaving the lid off will allow the excess water to evaporate. Keep the liquid barely bubbling, keep checking and stirring more often as it thickens.