Suthseaxa
Senior Cook
I have a few recipes which include instructions to blend onion to a paste to be used in sauces. Sometimes, when I do this, the resultant sauce is rather bitter. Sometimes it is not. Obviously the uncertainty is not great. Any tis of removing any potential bitterness or avoiding it in the first place? Perhaps soaking in water/salt?
There is one recipe where ginger, garlic, onion and cashews and blended into a paste and that tends to come out fine. I have another one I want to try and do where an onion paste is used as a marinade and then added to another sauce and boiled. I'm concerned this will come out badly!
There is one recipe where ginger, garlic, onion and cashews and blended into a paste and that tends to come out fine. I have another one I want to try and do where an onion paste is used as a marinade and then added to another sauce and boiled. I'm concerned this will come out badly!