Sauces | Basics with Babish

Great video. Thanks.

I hate cilantro too. Subscribed just because of that.

7:20

I made the red sauce and I simmered it for the hour. Only thing it didn't come out as thick as I would've liked it to be. What can I do to fix it?

Are you a Greek guy???

You're supposed to filter the pan jus at the end, not lump shallots all over your beautiful steak

This wack is crazy, the best sauce is obviously lamb sauce.

As a proud Mexican, getting rid of the pepper seeds triggers me.

i love putting a bit of nutmeg in the bechamel - utterly gorgeous - especially in lasagne

I want a good kitchen knife so much! Already have a lovely Dutch oven, what a dish...

not a chef

Once had this near retarded manager. Especially when it came to the kitchen. My kitchen manager swapped with him so he could learn a couple days of the week. One time the dude was cutting a jalapeño and went to the bathroom. You could hear him scream from the kitchen. Thank god we weren’t open yet. Lol

the easiest way to peel a mango is with a glass

Made this red sauce once, never buying store made again lmao

The background music is the best. Can anyone please tell me the name? It is not mentioned in the description.

shimmering

Great video, I like hearing the lids close on the cast iron

Edits..San Marzano tomatoes FROM San Marzano, Italy. Not from other place. Bechamel typically uses Nutmeg too. The roux is By Weight, not volume. Huge difference. Core the pepper and the onion on both sides, remove tops. Remove first skin too slippery. Very well done and timing was great.

As a Mexican, calling that a “Salsa” is an insult if anything that’s a “Pico de Gallo” variant

Damn dude, you’re sexy. I subscribed. Thanks.

cilantro is delicious

That's more of a Pico de gallo than a salsa though

A lot of these look delicious and very easy to make vegan. Thank you!!

Myabe I missed it but I saw this whole thing where you partially cut through and then chop, but what do you do with the end that's left after you chop the part you've cut?

For the Fond, do you use salted or unsalted butter???

If this guy starts a restaurant, I’d be the first customer

7:20

Just made the red wine pan sauce with some venison backstrap medallions (harvested yetersay) and mashed potatoes for my roomates and I. One of the best meals we've had in a long time. Cheers brotha, love your videos!

Bechamel sauce dosen't actually have cheese in it. If you put cheese in a bechamel, then it becomes a mornay sauce ^^

to take your cheese sauce to the next level add half a teaspoon of mustard per pint of milk before adding the cheese and don't season with salt cheese has a high salt content already. also sprinkle some smoked paprika over the top of a mac and cheese too adds another layer to the mac and cheese.

What sauces can I make without tomatoes

The easiest way to dice a mango is to cut a grid into the cheek meat and scoop it out of its skin.

Butter in red sauce? Haven't personally tried that, but who knows if I have in restaurants. Initially turned me off after being reminded of having some lackluster spaghetti with overbuttered pasta...so yeah. I guess the principle is the same as adding cream or cheese. My former roommate used to add goat cheese to storebought tomato alla vodka sauce. Pretty tasty shit. :P

5:00 for red sauce

This guy is a woman, cause he knows how to cook in the kitchen.

for the longest time, I had been wondering why my rue's have always been absolute failures. I would add in the flour with the correct ratio and see what appeared to be brown sugar, but yellow. I then realised it was because my mom only bought margerine. A whole year later, today the day before my birthday, I had unsalted butter, flour, english cheddar and red wax gouda.. and Babish allowed me to earn a new food skill. For this, I thank you. Your video's actually physically showed how the rue was supposed to look like when first making it.

Oh he baked it
Hes real gies

I've been waiting forever for this thank you babish!

but... WHERES THE LAMB SAUCE!!!!

Cutting out the top and pulling out the innards.
- Binging with Psycho.

Your videos are great and i think you are fantastic however as an italian for me butter in a red sauce is a noooo goo

Why *un*salted butter? We add salt right after that. It is such a hassle to keep two different kinds of butter on hand for so minor a reason.

Kona lager in your cheese sauce.

Best video ever, but when I try to make additional sauces on my own Mex-Tomato-Taco Sauce, it always separates after a couple minutes in the pan. Am I heating it too quickly, too high heat, wrong ingredients?

Where's the grated nutmeg or mustard power in the cheese sauce

Do pasta

Why's the red sauce differently colored from different angles?

Please tell us what cookbooks are your all time favourite for covering all of these techniques!! Or just cookbooks for good cooking in general :)

sauce is awesome, but the first one is pico de gallo, not salsa. Salsa is cooked. At least in Texas :)

Your mango is not ripe at all.

do a episode for french onion soup with oxtail

Mexican salsas can be of whatever you want, but commonly the main ingredient is hot pepper, that's a good recipe though.

The colors on Babish vids are always funky, but this, this is wild

this was awesome

Hey, I've got a question. What good is it to slice onions horizontally down the center? Aren't they already "sliced horizontally" in the way they naturally grow?

thats pico de gallo

These are really awesome recipes, but make sure to wear gloves when handling ingredients you aren’t going to cook. Again, thanks for the awesome sauce ideas!

Oloco, que manga verde. Deve estar amarga demais

You are the reason I am in culinary school!

your salsa isnt a sauce its a salad

Great video. Loving your channel. Thanks :-)

nice job but the tomatoes are gross anemic greenhouse surrogate for the real thing😣

I made the Bechamel Macaroni and Cheese for my family, they were quite impressed. Thank you Babish, you're always a great help.

That salsa should not qualify as a sauce, it’s just a bunch of chopped up vegetables

He's like a guy that wants to be Anthony Bourdain but is way too ridden with anxiety and nervousness to ever come close

Who are you if you don't have the jalapeno in salsa

Bruh im from copton and only ever used a microwave u be talking fancy af and make me wanna learn dis shit bruh

There is no way that mango is ripe.

Am i the only person on earth who doesnt like a chunky salsa?

ion even make the shit hes jus entertaining

Im a chef, I wanna say this dude is not a chef but a home cook. The knifeskills may look good to the average person but to someone that does this full time, his knifeskills arent that of someone that does it daily.

can you use anything other than red wine?

Spartan, What is your profession?

This episode helped me a lot

Oh man. Your non-knife hand really makes me nervous when your cutting

Nick colletti would instantly cream to this video

Coriander/Cilantro does not taste like soap. Burn in Hell.

Is there a difference between using salted butter first versus unsalted butter + salt

i love sauces. i love you channel

OMG How can you dislike Dhanya/ Coriander. Got such a great strong distinct flavour. A MUST for curry

I feel like practicing these sauces on my off day

Good to see I'm not the only one who knows about San Marzano tomatoes. Yes, Marzano is my actual last name. My dad makes the best pasta sauce around. It takes all day.

You added salt 3 times and then the chips have a lot of salt too, that’s too much.

The chef who taught me woulda slapped that knife outta your hand with those backwards cuts and sawwing cuts. Babby I know you are confident in cutting your way but you gotta teach that forward slice so the newbies dont lose fingers.

I am quite fond of that last one.

Where was this when I spent $60,000 on culinary school? Damn you Le Cordon Bleu

Sauce is my favorite food so.. Not boring to me.

Saucy

Is he a professional chef?

cilantro as a herb has the population 50/50 split lol , on a side note , its very good for you and one of the few things in the standard diet that helps remove heavy metals and toxins from your body and blood , eating cilantro can be beneficial for your health. what im not sure about is how much heavy metals it removals from your blood , or how much we even have at any given time on average, obviously people in metal working trades will have a lot more but what about people who eat a lot of fish , i have heard fish typically contain measurable amounts of heavy metals. so how much should one eat on average and how often??

I was watching Epic Meal Time and now I'm here, what a change of pace.

Milk is my favorite sauce to add to cereal

Published on Oct 19, 2017 what the fuck babish

You did something interesting. With your tomato base you seared the garlic right at the beginning. Do you not find it becomes a little bitter?

please, dont wear watches during cooking/preparing food... its not hygienic, its not so bad as when somebody have ring during cooking, but not nice to see watches too.

Okay, I am a total noob, but isn't salsa supposed to be a sauce/dip, and not just diced fruit and veggies?

Haha, as someone who also hates especially strong herbal flavors like Cilantro and Anis, got a good laugh.
It's good to appreciate that the flavors can still be used in moderation!

how to make demi glaces sauce and all of 5 basic sauce

7:17

I tend to just cut the cloves of garlic with skin on, then take the skin off after cutting. Much easier than any other method I've found.