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Generally, a simple tomato-based marinara sauce is going to be the healthiest option, the experts say. The tomato provides lycopene (an antioxidant), a good dose of vitamin C and a burst of flavor ...
Nutrition: 45 calories, 0.5 g fat (0 g saturated fat), 430 mg sodium, 10 g carbs (2 g fiber, 5 g sugar), 2 g protein. With 45 calories per serving and less than 1 gram of total fat, Barilla makes ...
Tearing the tofu by hand helps the curry sauce cling onto all the craggy bits, but if desired, you could cut the tofu into 1-inch cubes instead. ... a nutrient important for blood sugar regulation ...
Emulsified sauces. Remoulade seaweed sauce. Anchoïade. Aioli – West Mediterranean sauce of garlic and oil. Béarnaise sauce – Sauce made of clarified butter and egg yolk. Garlic sauce – Sauce with garlic as a main ingredient. Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce.
Soy sauce. Soy sauce (sometimes called soya sauce in British English [1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. [2] It is recognized for its saltiness and pronounced umami taste.
Apple sauce is made by cooking apples with water or apple cider (fresh apple juice). More acidic apples will render a finer purée; the highly acidic Bramley apple creates a very fine purée. The apples may or may not be peeled. If they are not peeled, the peels and seeds are typically separated in a food mill. [5]
Sauce options include ranch, honey mustard, blue cheese and house barbecue. The total calorie content of a Triple Dipper order ranges from 1,740 to 3,920 calories, which is more than a day's ...
Oyster sauce describes a number of sauces made by cooking oysters.The most common in modern use is a viscous dark brown condiment made from oyster extracts, [1] [2] [3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
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