Sauces | Basics with Babish

  • 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
    -Measuring cups/spoons (optional)
    -Nonstick sauté pan
    -Aluminum foil (if the casserole doesn't have a lid)
    -Pepper mill
  • EntertainmentEntertainment

Comments • 5 783

  • suckgames
    suckgames 2 days ago

    Great video. Thanks.

  • Mushrambo Kinniku
    Mushrambo Kinniku 2 days ago

    I hate cilantro too. Subscribed just because of that.

  • Steele Gregory
    Steele Gregory 3 days ago


  • Michael Anthony
    Michael Anthony 3 days ago

    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?

  • fanisfbt
    fanisfbt 3 days ago

    Are you a Greek guy???

  • Kingsley Zissou
    Kingsley Zissou 4 days ago

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

  • JustANoob
    JustANoob 5 days ago

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

  • Isham Mendez
    Isham Mendez 6 days ago

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

  • Holly Wickham
    Holly Wickham 6 days ago

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

  • Michelle Stephenson
    Michelle Stephenson 7 days ago

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

  • Deviant Sapien
    Deviant Sapien 7 days ago

    not a chef

  • Mina69a
    Mina69a 8 days ago

    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

  • Zamain Sorgenfrei
    Zamain Sorgenfrei 8 days ago

    the easiest way to peel a mango is with a glass

  • Zevzy
    Zevzy 9 days ago

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

  • Vedant kale
    Vedant kale 11 days ago

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

  • stillmikaela
    stillmikaela 11 days ago


  • Max Hallowell
    Max Hallowell 11 days ago

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

  • Eric Fraser
    Eric Fraser 12 days ago

    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.

  • Bryan Pichardo
    Bryan Pichardo 12 days ago +1

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

  • Lucian David
    Lucian David 13 days ago

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

  • 999is666upsidedown
    999is666upsidedown 13 days ago +1

    cilantro is delicious

  • BUBBA4428
    BUBBA4428 14 days ago +1

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

  • Kabir Kumar
    Kabir Kumar 16 days ago

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

  • Mythraen
    Mythraen 16 days ago

    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?

  • Bigtgamer 1
    Bigtgamer 1 18 days ago

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

    • Bigtgamer 1
      Bigtgamer 1 18 days ago

      And as someone who doesn't drink wine, which one should I get??

  • BigKids
    BigKids 18 days ago +1

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

  • Molten Crow
    Molten Crow 19 days ago +1


  • Anthony Horzewski
    Anthony Horzewski 21 day ago

    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!

  • Louise Jensen
    Louise Jensen 22 days ago

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

  • Emma Lee Franklin
    Emma Lee Franklin 23 days ago

    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.

  • TitanTarantula200
    TitanTarantula200 23 days ago

    What sauces can I make without tomatoes

  • micro-babe
    micro-babe 24 days ago

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

  • unknowndeoxys00
    unknowndeoxys00 24 days ago

    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 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

  • Grace Maurine
    Grace Maurine 25 days ago

    5:00 for red sauce

  • Kyle Wilhelmsen
    Kyle Wilhelmsen 25 days ago

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

    • Kyle Wilhelmsen
      Kyle Wilhelmsen 25 days ago

      Btw I'm purposefully saying a stupid, ignorant comment. It's not even a joKE.

  • w2gMk
    w2gMk 25 days ago

    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.

  • Ether
    Ether 25 days ago

    Oh he baked it
    Hes real gies

  • Darin Hill
    Darin Hill 25 days ago

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

  • Sho
    Sho 26 days ago

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


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

  • regdoll
    regdoll 28 days ago

    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

  • Ben Reubenson
    Ben Reubenson 29 days ago

    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.

  • Matt C
    Matt C 29 days ago

    Kona lager in your cheese sauce.

  • Matt King
    Matt King Month ago

    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?

  • Grant Mckenzie
    Grant Mckenzie Month ago

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

  • Ryan Abstract
    Ryan Abstract Month ago

    Do pasta

  • rezza rafee
    rezza rafee Month ago

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

  • Sasha Hall
    Sasha Hall Month ago

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

  • DeeAnn DP
    DeeAnn DP Month ago

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

  • Ama Bos
    Ama Bos Month ago

    Your mango is not ripe at all.

  • remy mohsini
    remy mohsini Month ago

    do a episode for french onion soup with oxtail

  • Jacobo Badillo Sáenz

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

  • 0nlyRenzo
    0nlyRenzo Month ago

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

  • Daniel Lalor
    Daniel Lalor Month ago

    this was awesome

  • klabauterbaer
    klabauterbaer Month ago

    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?

  • Gabriel Tungol
    Gabriel Tungol Month ago

    thats pico de gallo

  • Felix Williams
    Felix Williams Month ago

    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!

  • Mateus Hokari
    Mateus Hokari Month ago

    Oloco, que manga verde. Deve estar amarga demais

  • Janae Mcdaniel
    Janae Mcdaniel Month ago

    You are the reason I am in culinary school!

  • jojo lp
    jojo lp Month ago

    your salsa isnt a sauce its a salad

  • Lisa Marie Glover
    Lisa Marie Glover Month ago

    Great video. Loving your channel. Thanks :-)

  • Zeljko Trifunovic
    Zeljko Trifunovic Month ago

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

  • Mr. Shnoidz
    Mr. Shnoidz Month ago

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

  • Andrew Shea
    Andrew Shea Month ago

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

  • C K
    C K Month ago

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

  • bosscarnage4
    bosscarnage4 Month ago

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

  • The Homies
    The Homies Month ago

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

  • Brian Maycock
    Brian Maycock Month ago

    There is no way that mango is ripe.

  • WhitishlyBlack
    WhitishlyBlack Month ago

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

  • Dylan Heckman
    Dylan Heckman Month ago

    ion even make the shit hes jus entertaining

  • Sean Sidious
    Sean Sidious Month ago

    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.

  • Cristina Estrada
    Cristina Estrada Month ago

    can you use anything other than red wine?

  • Jacob Hjordsvar
    Jacob Hjordsvar Month ago

    Spartan, What is your profession?

  • NCBD Crew
    NCBD Crew Month ago

    This episode helped me a lot

  • Jamie Thompson
    Jamie Thompson Month ago +2

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

  • Kevin Dukes
    Kevin Dukes Month ago

    Nick colletti would instantly cream to this video

  • Abraham Collins
    Abraham Collins Month ago

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

  • xxSkyLoverxxHolla
    xxSkyLoverxxHolla Month ago

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

  • mono nokke
    mono nokke Month ago

    i love sauces. i love you channel

  • Chris Macgregor
    Chris Macgregor Month ago

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

  • 20 points
    20 points Month ago

    I feel like practicing these sauces on my off day

  • Alex Marzano
    Alex Marzano Month ago

    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.

  • Archie Danesh
    Archie Danesh Month ago

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

  • Fancy Food Fight
    Fancy Food Fight Month ago

    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.

  • Devin Cory
    Devin Cory Month ago

    I am quite fond of that last one.

  • vAllie K
    vAllie K Month ago +7

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

    • ScottyLagoosh
      ScottyLagoosh 17 days ago +1

      vAllie K
      You made a poor financial choice.

  • Mongala Network
    Mongala Network Month ago

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

  • Morgan Freeman
    Morgan Freeman Month ago


  • Peggy Mitchell
    Peggy Mitchell Month ago

    Is he a professional chef?

  • Dalton Michaels
    Dalton Michaels Month ago

    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??

  • Minato 'RaiJin' Namikaze

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

  • ChitterChatter Gaming

    Milk is my favorite sauce to add to cereal

  • yeehaw bigneckguy87

    Published on Oct 19, 2017 what the fuck babish

  • Michael Store
    Michael Store Month ago

    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?

  • snarkysk
    snarkysk Month ago

    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.

  • Stephen Hauer
    Stephen Hauer Month ago +5

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

    • kiroro pupper
      kiroro pupper Month ago +3

      Pico de Gallo is also called "salsa fresca" so it's a type of sauce. Technically.

    • ruerue244
      ruerue244 Month ago +5

      Yes. He made Pico de gallo. It’s an extremely common mix-up.

  • BURN-E
    BURN-E Month ago

    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!

  • Arnoldus Purwasunu
    Arnoldus Purwasunu Month ago

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

  • Gazzy Ride
    Gazzy Ride Month ago


  • Kabir Kumar
    Kabir Kumar Month ago

    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.