In this clip, learn how to alter your vinnegarette so that it is not as greasy and heavy. Average dressings contain a lot of excess oil and in this quick tip from CHOW you will learn how to be healthier by cutting some out.
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How To:
Make hot fanny sauce
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How To:
Make a basic roux with butter and flour
-
How To:
Smooth out the lumps in your gravy when cooking
-
How To:
Make your own garlic butter
-
How To:
Make your instant gravy taste like homemade
-
How To:
Make a BBQ-glaze
-
How To:
Make simple tomato chutney for any dish
-
How To:
Make barbecue sauce with the BBQ Pit Boys
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How To:
Make creamy blue cheese dressing from scratch
-
How To:
Make a simple kalamatta olive butter spread
-
How To:
Render regular butter into clarified butter
-
How To:
Make a simple Indian cucumber chutney
-
How To:
Make a Creole mustard sauce
-
How To:
Make gravy with a quick and easy recipe
-
How To:
Make tart and tangy southern-style tartar sauce
-
How To:
Make marinara spaghetti sauce
-
How To:
Make Pakistani pakora kurhi (curry)
-
How To:
Make pani for Indian pani puri
-
How To:
Turn store-bought dips into designer party food
-
How To:
Make hollandaise sauce with an immersion blender
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