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  2. How to Easily Thicken Sauces and Gravy - AOL

    www.aol.com/easily-thicken-sauces-gravy...

    How to use cornstarch to thicken your sauce: For 1 cup of sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water until there are no lumps. Stir into your sauce and bring to a boil. Stir ...

  3. The 3-Ingredient Appetizer I Always Make for the Holidays

    www.aol.com/3-ingredient-appetizer-always...

    Place the cream cheese, salmon, and the white and light green parts of the green onions in a medium bowl. Stir well until evenly combined and season with salt and pepper to taste.

  4. Roux - Wikipedia

    en.wikipedia.org/wiki/Roux

    A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...

  5. Beurre manié - Wikipedia

    en.wikipedia.org/wiki/Beurre_manié

    Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles ...

  6. Reduction (cooking) - Wikipedia

    en.wikipedia.org/wiki/Reduction_(cooking)

    In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...

  7. 29 Recipes for Canned Salmon That Come to the Pantry ... - AOL

    www.aol.com/lifestyle/29-recipes-canned-salmon...

    Lighter Side. Medicare. News

  8. Carrageenan - Wikipedia

    en.wikipedia.org/wiki/Carrageenan

    In the book, Méntrida describes gusô as being cooked until it melts, and then allowed to congeal into a sour dish. [ 16 ] The most commonly used sources are Eucheuma cottonii , Kappaphycus alvarezii , and Eucheuma spinosum , which together provide about three-quarters of the world production.

  9. Salmon With Creamy Dill Sauce Recipe - AOL

    www.aol.com/food/recipes/salmon-creamy-dill-sauce

    Season the fish with the salt and black pepper. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes.