Sauces | Basics with Babish
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- Published on Oct 19, 2017
- Sauces form the base of many wonderful dishes and thus, are a great place to start in the kitchen. Featuring a salsa, a red sauce, a béchamel, and a red wine sauce, this Basics with Babish episode will get you chopping, mincing, deglazing, and more in no time.
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Shopping Lists + Equipment for live cook-a-long
Salsa (Pico de Gallo)
Shopping List
-2-3 large, ripe tomatoes - firm, fragrant, preferably on the vine
-1 medium red onion
-Cilantro (very optional, substitute with parsley if you're like me)
-1 Jalapeño
-Fresh garlic (1 clove)
-Kosher salt
-Freshly ground pepper
-1 red bell pepper (optional)
-1 mango (optional) - soft but not mushy to the touch
-Scallions, aka green onions (one)
Equipment List
-Chef knife
-Cutting board
-Mixing bowl
-Serving bowl
-Garlic press (optional)
-Nitrile gloves (optional, but you'll want em in the future)
-Pepper mill
Red Sauce
Shopping list
-Fresh garlic (3 cloves)
-1 medium yellow onion
-Olive oil (extra virgin and non)
-Crushed red pepper flakes (optional)
-Tomato paste (1 small can or squeeze tube)
-2 x 28 ounce cans San Marzano tomatoes (look for D.O.P. certified - otherwise, try Muir Glen Organic)
-Fresh basil (1-2 sprigs)
-Unsalted butter
-Kosher salt
-Freshly ground pepper
Equipment List
-Chef's knife
-Cutting board
-Pepper mill
-Enameled Dutch oven (or other large, non-reactive/non-aluminum/non-cast iron pot)
-Wooden spoon
Bechamel Macaroni & Cheese
Shopping list
-Butter (2-4 tablespoons)
-All-purpose flour (2-4 tablespoons)
-Whole milk (1 cup)
-Cheddar cheese (4 ounces, not pre-shredded)
-Monterey jack cheese (4 ounces, not pre-shredded)
-Parmesan cheese (6 ounces, can be pre-grated)
-1 pound dried macaroni
-Panko bread crumbs (unseasoned, 3/4 cup)
-Kosher salt
-Freshly ground pepper
-Fresh thyme (optional, 2 sprigs, picked)
Equipment List
-Saucepan
-Whisk
-Measuring cups/spoons (optional)
-Nonstick sauté pan
-Casserole
-Aluminum foil (if the casserole doesn't have a lid)
-Pepper mill 
Entertainment
When should we mince garlic and when do we crush it?
This dude sounds like Seth McFarland
That macaroni is worth the diarrhea
7:48 “It’s also the foundation for the best macaroni and cheese you will ever put in your *_face._* ”
Would using red wine vinegar instead of literal red wine still taste good?
3:10 My tasterbuds or grocer must be broke I use half a head each use how tf you taste one clove of garlic tf
4:08 No babs you mango wrong. Slice sides off, spoon out tf bro
These videos always remind me how much I love to cook :)
PLEASE...stop sampling your food with the ladle you use to stir the ingredients in the main cooking pot...ewe.
ewwww god what is that mango? is it even close to ripe?!??!?!
5:02 making this now!
the way Americans say herb is mental. Herb, not erb
There is not a better herb than coriander in existence only people with a bad palate can find it disgusting.
I love sauce.
I love sauces. Not boring at all
You’d jump out of your skin if someone hit you with the butt of a knife 😂
You come across as such an honest and sincere guy, it's really refreshing to see.
It’s really dangerous the way you have your thumb on the edge of the yellow onion before mincing... Be careful, those knives can destroy your digits in the blink of an eye.
Used this to make my first ever homemade Mac and cheese! I’m only 15 and trying to learn to cook. Thanks to you for inspiring me by showing me recipes from my favorite shows!
i think you need to go to fond anonymous babish
WHERE’S THE LAMB SAUCE!!!
Im Lactose Intolerant so i don't like more cheese...
I like you
Tried making the roux for Superbowl nachos, but it ended up too thick :( Thanks anyways Babish!
*what about the **_lambsauce_*
Yesssss. That red wine sauce and your commentary! Hats my favorite kind of sauce. Thick enough to stay on the dish its contributing to while being its own layered concoction. I love your channel. And you didnt use starch or flour so that's honestly pretty amazing.
He made salsa wrong
I'd nut on his voice... no homo... hole
hole
I suggest using half heavy cream and half milk when going from roux to bechamel, makes everything that much creamier.
This is my go to serious
I fuckin hate salantro too
*cilantro
I fuckin hate salantro too
BUTTER WITH BABISH
For the tomato sauce:
why is the butter added at the end, as opposed to along side the olive oil with the aromatics?
I would assume as the butter's job is to help with thickness and flavor rather then to cook/fry the onion.
Always get hungry watching your videos!
I just cooked some spaghetti, and made some red sauce for the first time, tasted amazingly.
Thanks so much for all these videos, Mr. Babish!
An onion tip: an acid element such as tomatoes, lime, and vinegar stop the cooking of the onions. If you want really soft onions (not that raw onion texture), make sure to cook them well before adding in the tomatoes or any acid elements.
I'd love for you slather me with your bodily sauce. 😜😜
Well done Babby 😉
can you substitute the red wine with something else non-alcohol for fond?
thanks for the answer!
a stock/broth would work nice usually of what the fond is made from, or a well herbed vegetable broth for 100% compatibility. Just need to keep in mind the elements of what the wine is; The sugars of the grapes are going to help the sauce thicken and reduce, and the acid of the fermentation and the grapes will balance the saltiness of the meat's fond. I'm sure the alcohol helps the mixture cook a little faster and pack a bit more flavor into the dish as it is a product of months if drying/distilling/aging.
Who else tastes soap when they eat cilantro?
What is babishes REAL Snapchat
1:38 that piece of tomato next to the bowl is really distracting
That was one hell of an unripe mango
Any tips for not crying like a baby while cutting onions? I tried the technique you used, didn't do much
Can you make several cookbooks? I love your cooking skills.
Definitely saving this video for later
Yo, remove the pilth of the pepper before you use it
Cooked pasta for dinner...made the tomato sauce yummo👌
That’s an extremely shitty way to mince garlic. Why would you treat it like a large veggie when you can crush it then mince it while without nearly murdering your fingers?
I get showing people how to do this stuff, but show them how to do it safely jfc.
That is a Very sharp knife. Is there an episode on kitchen tools and sharpening knives?
From a merciful Aussie:
Yellow onion = brown onion
Only use sea salt
Your mangoes are disgusting search up Aussie mangoes see the difference
Needed to make a spaghetti sauce for my lasagna and I know just where to come
Is 2% milk acceptable for the bechamel?
7:30 OMG HE CUT THE "H" BEFORE "WHISK" LMAOOO
Babish >>>>>>> Cooking Network
I love cilantro, but hate parsley
For the claw, I have been taught your fingers are less vulnerable when you hold the object using your knuckles in place of your finger tips :)
*Those aren't Roma tomatoes*
Guess I'm having salsa for lunch lol
i dont mind him doing basic sauces but he did cut that onion wrong removing the root of the onion also he held the tomato dangerous if he wasnt careful he could have cut his thumb off
I laughed out loud at your comments about cilantro! Hahaha
I have an affinity for sauces, but now I have a MISSION.
MAKE BECHAMEL.
cilantro is good fuck you
Say it with me: RGOGSH
RAW SOSS
7:19
"Sauces are boring" imaging mac and cheese with no sauce, just fucking salted macaroni
Might want to add some tomato water
Binging with babish... “Frigging” more like “Edgy with Babish”
Are you jewish, just wondering because you always use kosher salt
How to peel garlic:
Take garlic
Roll around in both hands
Congratulations, you peeled garlic without a safecracking kit and all of your kitchen knives!
ahhh, butter in sugo! i can't have that
His ears are weird
I use rye whiskey insteas of red wine
Shepinar moron
Hi, I realise this is labelled basics, I know these and others. Can you provide a series on more interesting sauces, for example...
Chasseur Sauce
Espagnole Sauce
Mousseline Sauce
Bearnaise Sauce
Satay Sauce
Barbecue Sauce
there's 50 more I could list.
I'd be interested on your approach.
Thanks in advance
the pepper was pregnant :(
Why does his sauce look so orange from that front on camera angle but the colors look truer from the top down?
That bechamel looked so tasty until you put all that cheese in it, damn babish, haha
That herb chop at 2:37 is called a chiffonade cut
I work in a restaurant and I was taught to chop onions that way very cool that this method is applicable to any round fruit/vegetable. Thanks Babish.
Was going to try your mac and cheese but when you went from volume to weight I got confused I wish you would say a cup of noodles not a pound. I have no way of figuring out a pound in my kitchen and am not going to buy a scale any time soon
That's pico de gallo (with a twist) at the beginning... not salsa. Salsa is... salsa... sauce- a completely homogeneous single colored sauce
A man is lost without the sauce, but that same man can get lost... within the sauce
is he a pro chef? those knife skills suck
Ugh, I hate all things related to onions except garlic.
Never trust anyone who doesn’t like Cilantro.
But what about alfredo
I’ve never watched anything on this channel before, but I’m only a minute in and I’m already on the verge of tears from how beautiful and calming this is
amazing
That red sauce looks great. Boil some spaghetti and brown some meatballs and mix to combine, and Voila! Spaghetti and meatballs!
I hate cilantro too >:p
Ok, two things.
1: I also hate cilantro! I never thought I’d want to punch an herb in its non existent face. And...
2: You’re absolutely right about the butter in any tomato sauce really. Put a little pat in your spaghetti O’s. Could change your life........
The Mac and cheese is real good. Approved by my mom and fiance too!
THATS NOT SALSA STUPID
7:57 you know who doesn't like extra cheese
PEOPLE WHO ARE
LACTOSE INTOLERANT
Doesnt mean they dislike it
I am lactose intolerant and I abuse the shit out of lactose pills because I LOVE EXTRA CHEESE.
Did you try not being lactose intolerant?
Asmr cooking lessons, subscribed. Also, most of California hates you now for your anti cilantro comment, another reason I subbed.
I'm totally making that mac and cheese
Sorry to be picky but isn’t that salsa recipe more like pico de gallo than the more familiar salsa that our Doritos all know and love?
I would be surprised if rubbing your eyes a while after touching jalapeno was a big problem. You’re not rubbing your eyes while chopping anyway because that’s kind of gross. Save the gloves for habanero, piri piri and stronger.