Suthseaxa
Senior Cook
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?
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?