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.
    Watch the rebroadcast of the Twitch livestream for this episode here: tvclip.biz/video/bLW-o5UTWKU/video.html
    Check out a list of my kitchen tools here:
    www.basicswithbabish.co/equipment-list/
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6nKPgzkfFigheb467z
    Please support Binging with Babish! Check out my Patreon at www.patreon.com/bingingwithbabish - you can get access to bonus videos, special content, and even a custom episode if you give me enough sweet sweet money!
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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
  • EntertainmentEntertainment

Comments • 5 900

  • FrischFisch LP
    FrischFisch LP 4 hours ago

    The key of really really aromatic simmered sauces is to let the thing simmer on absolute minimum heat for 3 solid hours with constant stirring to prevent baking the bottom. It's a pain in the butt to look after it all the time but the first selfmade chilli con Carne or Bolognese sauce you taste that you simmered for hours is going to be a revelation. I promise.

  • Martin McCraven
    Martin McCraven Day ago

    Good choice of knife. Wusthof classic ikon is the most comfortable. I hate Shun and Global straight handles.

  • Manases Cepeda
    Manases Cepeda 2 days ago

    I realized I’ve been using the wrong end of green onion to cook with
    I’ve been tossing the white part this whole time

  • Caleb Hanson
    Caleb Hanson 3 days ago

    Tried the mac and cheese tonight and the proportions were off with the milk

  • Lord Valkyrie
    Lord Valkyrie 4 days ago

    Idk how much more relatable it is to hear that someone else doesn’t like cilantro ether. I swear everyone I know in my family loves the stuff.

  • DelPhinDot
    DelPhinDot 5 days ago

    Cilantro hate train 😍😍😍 smells like soap

  • Thongsavarn Adam
    Thongsavarn Adam 5 days ago +3

    my gosh, long live cilantro !

  • Vraei
    Vraei 6 days ago

    *L A M B S A U C E*

  • Ryu Kai
    Ryu Kai 6 days ago

    Whats the best tomato to use in the salsa?

  • mozza4eva
    mozza4eva 6 days ago

    Babish that's a MORNAY sauce, not bechamel

  • kim cancino
    kim cancino 6 days ago

    This is extremely helpful! I love your beard!

  • Ami Khan
    Ami Khan 6 days ago

    He needs to explain the rules and concepts more when making the sauces. This is no different than watching another recipe video without any explanation of why

  • Dieppe Raid Documentary

    Isn’t béchamel + cheese = a mornay?

  • Zappyguy111
    Zappyguy111 8 days ago

    Last time I had a great mac and cheese was when I was visiting relatives way over the big pond in Philadelphia. I'm happy to see a good recipe I can use back down under.

  • Rainbow Snail
    Rainbow Snail 8 days ago

    Never had salsa before, but now I feel a very strong urge to try this recipes out!

  • atomic mama
    atomic mama 11 days ago

    WHY would you cut out all the good part of ANY pepper? WHY?????

  • Karol Reinert
    Karol Reinert 11 days ago

  • God Of Your World
    God Of Your World 11 days ago

    You are awesome

  • Douglas Whittaker
    Douglas Whittaker 12 days ago +2

    I was trying to make Banana Bread French Toast, but Banana Bread falls apart too easily. So I came up with a Banana Nut sauce. For a loaf of french toast, I melt 1/2 cup unsalted butter on medium until it starts to brown. Add 3 oz Banana Liqueur, 1.5 oz Amaretto, and simmer for 15 minutes, keeping the pan on medium. Turn off heat, slice two bananas into the pan, stir once to coat the bananas, then sprinkle 1/4 cup brown sugar atop the sauce. Serve on French Toast/Waffles/Pancakes. The sauce is a bit heavy, so I recommend French Toast or Waffles rather than Pancakes.

  • jgoods
    jgoods 13 days ago +1

    Pls cover spicy sauce or bbq

  • anna katarina elbel
    anna katarina elbel 13 days ago

    Here in Costa Rica we call Pico de Gallo what you did first, the salsa

  • Angela Roa Sena
    Angela Roa Sena 13 days ago

    How can you hate cilantro?! I love it! I literally use it for everything!

    • Angela Roa Sena
      Angela Roa Sena 7 days ago +1

      +Virus 14 😂😂😂 No it doesn't, I don't know if it's because I'm from Dominican Republic 🇩🇴 and here we use it for everything even for white rice, but I love it!

    • Virus 14
      Virus 14 11 days ago +1

      Angela Roa Sena tastes like soap

  • Gxus Andy
    Gxus Andy 13 days ago

    Sucks that I can’t use red wine for the Pan sauce. Sucks being underage :(

    • comrade dog
      comrade dog 11 days ago

      You can just ask your parents, when you cook wine the alcohol gets.....sucked out idk it just goes away

  • Cleo Lux
    Cleo Lux 14 days ago

    my dad is gluten free so about a week ago i surprised him with a gluten free version of that mac and cheese, absolutely delicious!!! he keeps asking me to make it again lol

  • Junior V
    Junior V 14 days ago

    It kills me to wash fond off pans...
    Its such a waste.

  • Opportunist
    Opportunist 15 days ago

    When I first heard the word Bechamel I was like ooo getting fancy up in here. Then I learn it's just roux and milk lmao.

  • jeff
    jeff 17 days ago

    my red sauce came out really thin and liquidy besides the chunks of tomato... any advice?

    • Rafa Aquino
      Rafa Aquino 16 days ago

      You could add more tomato paste or even flour

  • T
    T 17 days ago

    dat salsa is killer bro

  • casual stan
    casual stan 18 days ago

    that salsa is not salsa its actually pico de gallo but 😶

  • Nightmare432
    Nightmare432 18 days ago

    do you HAVE to use whole milk for the Bechamel? is Fat Free ok? (more of a taste reason and not a health reason)

  • 7th Raven
    7th Raven 20 days ago

    for me its more like why would you wanna cook a steak if you don't make a amazing sauce with it

  • Joey M
    Joey M 20 days ago

    Next time you make spaghetti sauce, run the San Marzano tomatoes through a food mill. Then, put a high marrow beef bone in the sauce. The flavors you experience will shock you. Tomato seeds and skins are bitter. It's why people add sugar to the sauce. (This method came from my Great-Grandmother. She was Calabrian)

  • Glenn Chia
    Glenn Chia 22 days ago

    on smashing garlic with knifes, please get a good chef knife. I had mine broke clean near the heel from what might seem like fatigue fracture courtesy of too much pounding

  • Jose Carlos Donis
    Jose Carlos Donis 24 days ago

    You called cilantro disgusting. I've never felt so personally insulted in my life. Oh my god.

    • KillaCam
      KillaCam 24 days ago

      Jose Carlos Donis cilantro is the devils lettuce around here. He never uses it, and when he has to he complains

  • C D
    C D 25 days ago

    The filter keeps changing so the sauce and the pot keeps changing from red to orange to red to orange etc

  • Max Countouris
    Max Countouris 26 days ago

    DON'T YOU PUT MANGO IN MY SALSA

  • OmnipotentO
    OmnipotentO 26 days ago

    Grossest thing in salsa is onion

  • Gulk bag
    Gulk bag 28 days ago

    BUT WHERE'S THE LAMB SAUCE

  • Janya Sriram
    Janya Sriram Month ago

    I thanked him later.

  • No Comment
    No Comment Month ago

    So I’m guessing by adding bechamel to a red sauce I get a pink sauce/Rosa souce?

  • TheGintama86
    TheGintama86 Month ago

    Thats a lot of butter 😅

  • general tso
    general tso Month ago

    Where do you get all those bad ass watches?

  • Voytek Mallow
    Voytek Mallow Month ago +1

    Will you teach how to grow a wonderful beard?

  • pancake waffle
    pancake waffle Month ago

    I can smell the onion from here

  • Pedro Rodriguez
    Pedro Rodriguez Month ago

    salsa is liquid wtf that's just a salad, also known as pico de gallo in mexico, but you're super wrong at calling it salsa

  • varun009
    varun009 Month ago +3

    You forgot one thing. All these techniques are useless without a sharp knife and the skills needed to keep it sharp. I suggest people go and learn that first.

  • Muhammad Faizal Arshad

    I hope u die in hell soon dylan barber u muslim killers all aussies are son of bitches like u bastart u will die soon, cant wait to kill you when i see u here in malaysia. Our malaysia and muslim brothers will be waiting for you pervert bastart aussie bastard burn in hell

    • Muhammad Faizal Arshad
      Muhammad Faizal Arshad Month ago

      @Leibeir this twitter account dylan barber hooking up with muslim women and make sex video of them in japan. Hope u burn in hell dylan barber from australia bastard muslim killers son of bitch

  • Michael Turner
    Michael Turner Month ago

    Thank you, Babish.

  • Susan Li
    Susan Li Month ago

    Can you ever make red sauce with fresh tomatoes only?

  • Manuel Jurado
    Manuel Jurado Month ago

    Did anyone else notice about the colour change of the sauce with the different views?

  • Garry
    Garry Month ago

    Up until I did it last week my mother wasn't putting red wine in her red sauce for things like meatballs or Bolognas I felt weird showing someone just over twice my senior how to make a food that she made me my entire life

  • Daniel D
    Daniel D Month ago

    You cut exactly like me i feel better about myself now. I dont guide with the knuckles either but due to using the method babish used for so long iv mastered it and never cut myself..

  • Constant Chaos
    Constant Chaos Month ago

    Who else never actually learned how to do this and just kinda has been eyeballing everything for years? Like there is literally homemade mac in my fridge rn from last time I had a drinking party and I got shitfaced (I cook A LOT when drunk)

  • Anthony Gillis
    Anthony Gillis Month ago

    Do an episode on beef Jerky.

  • Benjamin Coronel
    Benjamin Coronel Month ago

    That's not a salsa, you made an andalusian picadillo but spicy.

  • John
    John Month ago

    For his basketball content, head over to his ballin with babish channel

  • Jose Lainez
    Jose Lainez Month ago

    Definitely some hair is going in that first salsa when he cuts the tomatoe it's on the cutting board lol

  • RachelOk14
    RachelOk14 Month ago

    I hate cilantro too. I use it for cooking anyway

  • Da Ga
    Da Ga Month ago

    Thanks so much. Big fan and love all 3 of your "Babish Broadcasts". I feel bad as I have been watching and thoroughly enjoying everything yo do. I have to run through the vids and give you a bunch of thumbs and comments as I know that is what is important to talented You Tubers like yourself. I am extremely pleased that you can do this full time now. 4 mil is quite impressive. 3 things truly make me happy - watching people cook, cooking food and eating. More importantly experimenting, trying everything and respecting where it came from. Thanks so much for being informative, fresh, funny and taking us all away from the stresses of the world....if just for a moment.

  • ElZamo92
    ElZamo92 Month ago

    As a Mexican born in Mexico who has lived in Mexico for 26 years I can say with 100% certainty that that is not salsa, that’s pico de gallo. Also, pico de gallo shouldn’t have any lime in it since it masks the flavours of the tomatoes and chillies, but considering that you added a clove of garlic and used jalapeños instead of serranos I bet you don’t want to taste the chilies or tomatoes.

  • Azalia Malin
    Azalia Malin Month ago

    That's not salsa... its pico de gallo with mangos.....

  • KT-Dabney
    KT-Dabney Month ago

    Omg I want to make that Mac and cheese so bad! Tomorrow night I will totally try! 🤤🤤🤤

  • Kjca
    Kjca Month ago

    Going to make the steak and pan sauce for the parents.

  • NolieCaNolie
    NolieCaNolie Month ago

    This is your church, you are the priest and I am one of your disciples.
    I really appreciate your skill and time in your videos.

  • E michael
    E michael Month ago

    Babish’s ability to cook and amazing voice makes him the sexiest man to ever fucking exist

  • Keara 112
    Keara 112 Month ago

    Any suggestions for milk substitutes??

  • Eri Lassila
    Eri Lassila Month ago

    I'm severely disabled and my hands don't like the twisting movements associated with using a traditional salt or pepper mill. I'm still a huge culinary nerd, so I bought a pair of fancy schmancy electric salt and pepper mills. I can't freaking wait to try my new mills in cooking dinner tomorrow night.

  • Fazbear master_23
    Fazbear master_23 2 months ago

    This channel makes me get more and more hungry. Everytime i see food i became hungry. And this channel is for cullinary. So. I am getting more and more hunger.

  • Down the Rabbit Hole
    Down the Rabbit Hole 2 months ago +5

    I have just finished making pasta sauce for the first time; I believe I watched this particular video at least five times over the course of the day. Thank you so much for posting this.

  • Why Not Read
    Why Not Read 2 months ago

    I Worked in a kitchen for a year at the age of 15/16 and it taught me so much...... including how to make really good bread, butter, and stocks. I also learned to chop a lot of things and now I don’t even need a cutting board to slice a lot of things into slices, I can do it in my hand. (I do it often with potatoes.

  • Jesus Hong
    Jesus Hong 2 months ago +1

    It's great and all except for the addition of lemon juice in a red wine sauce
    Wine is already very acidic so why add even more acid?
    That's just pretentious & gay lol
    Have a good one

  • Noah
    Noah 2 months ago

    I'm lost in the sauce

  • Zachary Barkey
    Zachary Barkey 2 months ago +131

    I think the intrinsic value of cooking can be described in one sentence he says here: "You're the chef. You've earned it."

    • RunescapeAnon
      RunescapeAnon Month ago +4

      "You're the chef; you've earned it."
      Would that work as one sentence?

    • Rafe Jennings
      Rafe Jennings Month ago +5

      that's two sentences

  • Cilantro Sauce
    Cilantro Sauce 2 months ago

    Cilantro hater!

  • KeroKero Intensifies
    KeroKero Intensifies 2 months ago +3

    Just made the red sauce for my family!

  • Ben Franks
    Ben Franks 2 months ago

    Who the fuck dislikes these videos?

  • TJ’s Aviation
    TJ’s Aviation 2 months ago

    Always use RGOGSH for salsa

  • Anoop Pulicken
    Anoop Pulicken 2 months ago +4

    Makes a salad and calls it a sauce.

  • gogogadgetspoon
    gogogadgetspoon 2 months ago

    ...dude.

  • Jonathan Holliday
    Jonathan Holliday 2 months ago

    Yeah im in love

  • 1344662
    1344662 2 months ago +1

    Finally someone who hates cilantro. Parsley all the way.

  • Zachary Burgess
    Zachary Burgess 2 months ago +1

    Can that red sauce be used for a French bread pizza or would a thicker sauce be preferable?

  • Matanuska Butler
    Matanuska Butler 2 months ago +2

    HOW DOES ONE HATE CILANTRO?!

    • Hannah Baskins
      Hannah Baskins 2 months ago

      Alt_Cobalt I have that

    • Alt_Cobalt
      Alt_Cobalt 2 months ago +1

      It’s a genetic thing where cilantro tastes like soap! It’s a really common thing

  • bart goedhart
    bart goedhart 2 months ago

    Is it okay if I freeze the tomato sauce for a week or 2?

  • Havik Salazar
    Havik Salazar 2 months ago

    Can you substitute almond milk

  • Ben Damelio
    Ben Damelio 2 months ago

    Haven’t been here in a while and WHAT HE’S SHOWING HIS FACE?!?!

  • Sheldon H.B
    Sheldon H.B 2 months ago

    Yesss im not the only one who thinks cilantro is ass! 👎

  • Abdulhalim Mudag
    Abdulhalim Mudag 2 months ago

    What can I use as a substitute to red wine?

  • saad nasir
    saad nasir 2 months ago

    What is the best way to cut things so that you don’t cut your fingers?

  • John Counsell
    John Counsell 2 months ago

    I don't think he mentioned what temperature he cooked the fond at. Does anybody know? I was thinking medium heat, but I'm not sure

  • Adrian Perez
    Adrian Perez 2 months ago

    The tomato paste looked like cheetos at first at 6:28 😂😂

  • Khalid Patel
    Khalid Patel 2 months ago

    Hey is the a way to deglase using a non-alcoholic liquid

  • Abdelrahman Abou-Shakra

    What would be some ideal non-alcoholic substitutions to red and white wines?

  • Ten
    Ten 2 months ago

    BABISH PLEASE MAKE THE COLORS IN YOUR VIDEOS CONSISTENT AND REALISTIC LOOKING

  • Udit Gupta
    Udit Gupta 2 months ago

    9:30 I hear "Bitchin with Babish"

  • EggheadJr1
    EggheadJr1 2 months ago

    Bechamel sauce is one of the 5 "mother sauces?" What are the other 4?

  • B Rad
    B Rad 2 months ago

    Red sauce 5:00

  • This channel is dead
    This channel is dead 2 months ago

    Do you have any non-alcoholic alternatives? I’m a minor and I have ptsd due to an alcohol dependent father so any “adult drink” is out of my life,,

  • 73Stargazer
    73Stargazer 2 months ago

    Thank you so much for posting this. We made the wine reduction sauce and spread it over filet mignon, with homemade gnocchi and butter roasted carrots. We are so happy right now, I can't even handle how yummy that was.

  • R R
    R R 2 months ago

    I can’t tell if you say Erbs on purpose but it makes me laugh man! Your videos are awesome though! 👍