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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    open.spotify.com/track/5lbQ6nKPgzkfFigheb467z
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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 • 5 974

  • Nadin Hasan
    Nadin Hasan 4 hours ago

    When should we mince garlic and when do we crush it?

  • Josh Johnson
    Josh Johnson 2 days ago

    This dude sounds like Seth McFarland

  • Rick Sanchez
    Rick Sanchez 2 days ago

    That macaroni is worth the diarrhea

  • Mister Winkybluff
    Mister Winkybluff 2 days ago

    7:48 “It’s also the foundation for the best macaroni and cheese you will ever put in your *_face._* ”

  • Seethi C
    Seethi C 2 days ago

    Would using red wine vinegar instead of literal red wine still taste good?

  • Name Name
    Name Name 3 days ago

    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

  • Victoria DePastino
    Victoria DePastino 4 days ago

    These videos always remind me how much I love to cook :)

  • Mark A. Tempesta
    Mark A. Tempesta 5 days ago

    PLEASE...stop sampling your food with the ladle you use to stir the ingredients in the main cooking pot...ewe.

  • Alan Spacer
    Alan Spacer 6 days ago

    ewwww god what is that mango? is it even close to ripe?!??!?!

  • Katelyn Marsh
    Katelyn Marsh 6 days ago

    5:02 making this now!

  • Jack
    Jack 6 days ago

    the way Americans say herb is mental. Herb, not erb

  • Mansoor Ahmed
    Mansoor Ahmed 9 days ago

    There is not a better herb than coriander in existence only people with a bad palate can find it disgusting.

  • savioursmesmerized
    savioursmesmerized 10 days ago

    I love sauce.

  • Treyvlog
    Treyvlog 10 days ago

    I love sauces. Not boring at all

  • cats amirite
    cats amirite 11 days ago

    You’d jump out of your skin if someone hit you with the butt of a knife 😂

  • Down the Rabbit Hole
    Down the Rabbit Hole 12 days ago

    You come across as such an honest and sincere guy, it's really refreshing to see.

  • K -Ray
    K -Ray 12 days ago

    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.

  • Art & Junk
    Art & Junk 12 days ago

    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!

  • andrew botta
    andrew botta 13 days ago

    i think you need to go to fond anonymous babish

  • DeclanG
    DeclanG 15 days ago

    WHERE’S THE LAMB SAUCE!!!

  • Isaac 3567
    Isaac 3567 17 days ago

    Im Lactose Intolerant so i don't like more cheese...

  • Hendri Nel
    Hendri Nel 18 days ago

    I like you

  • David Anaya
    David Anaya 19 days ago

    Tried making the roux for Superbowl nachos, but it ended up too thick :( Thanks anyways Babish!

  • The Creeper King
    The Creeper King 19 days ago +1

    *what about the **_lambsauce_*

  • Crossfurr Darius Coatl

    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.

  • Yabz
    Yabz 20 days ago

    He made salsa wrong

  • Noah Lopez
    Noah Lopez 21 day ago +2

    I'd nut on his voice... no homo... hole

  • Chloe Patton
    Chloe Patton 21 day ago

    I suggest using half heavy cream and half milk when going from roux to bechamel, makes everything that much creamier.

  • sarah mar
    sarah mar 22 days ago

    This is my go to serious

  • Gabriel Valério
    Gabriel Valério 23 days ago

    I fuckin hate salantro too

  • Gabriel Valério
    Gabriel Valério 23 days ago

    I fuckin hate salantro too

  • Jethro Van Kins
    Jethro Van Kins 24 days ago

    BUTTER WITH BABISH

  • Tiffany Bryant
    Tiffany Bryant 24 days ago

    For the tomato sauce:
    why is the butter added at the end, as opposed to along side the olive oil with the aromatics?

    • Plum Tucker
      Plum Tucker 18 days ago

      I would assume as the butter's job is to help with thickness and flavor rather then to cook/fry the onion.

  • KitchenDads
    KitchenDads 24 days ago

    Always get hungry watching your videos!

  • Jojo
    Jojo 24 days ago

    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!

  • Gabriel de Sá
    Gabriel de Sá 24 days ago

    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.

  • Vanessa  Shantae
    Vanessa Shantae 25 days ago

    I'd love for you slather me with your bodily sauce. 😜😜

  • Sandy Mergui
    Sandy Mergui 26 days ago

    Well done Babby 😉

  • Rhea Tsania
    Rhea Tsania 26 days ago

    can you substitute the red wine with something else non-alcohol for fond?

    • Rhea Tsania
      Rhea Tsania 18 days ago

      thanks for the answer!

    • Plum Tucker
      Plum Tucker 18 days ago +1

      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.

  • Tedd cuizon
    Tedd cuizon 28 days ago +1

    Who else tastes soap when they eat cilantro?

  • Oscar Pragnaratne
    Oscar Pragnaratne Month ago

    What is babishes REAL Snapchat

  • emonhasanmehedi
    emonhasanmehedi Month ago

    1:38 that piece of tomato next to the bowl is really distracting

  • Alexander Gonzalez
    Alexander Gonzalez Month ago

    That was one hell of an unripe mango

  • Daniel Carville
    Daniel Carville Month ago

    Any tips for not crying like a baby while cutting onions? I tried the technique you used, didn't do much

  • Jonas Stockton
    Jonas Stockton Month ago

    Can you make several cookbooks? I love your cooking skills.

  • The Duke
    The Duke Month ago

    Definitely saving this video for later

  • MoptoppMusic
    MoptoppMusic Month ago

    Yo, remove the pilth of the pepper before you use it

  • Teina Kore
    Teina Kore Month ago

    Cooked pasta for dinner...made the tomato sauce yummo👌

  • Additional Pylons
    Additional Pylons Month ago

    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.

  • deetleskeet
    deetleskeet Month ago

    That is a Very sharp knife. Is there an episode on kitchen tools and sharpening knives?

  • Coops is Poops
    Coops is Poops Month ago

    From a merciful Aussie:
    Yellow onion = brown onion
    Only use sea salt
    Your mangoes are disgusting search up Aussie mangoes see the difference

  • Haley Minter
    Haley Minter Month ago

    Needed to make a spaghetti sauce for my lasagna and I know just where to come

  • mikey wilkerson
    mikey wilkerson Month ago

    Is 2% milk acceptable for the bechamel?

  • Ulas Onal
    Ulas Onal Month ago

    7:30 OMG HE CUT THE "H" BEFORE "WHISK" LMAOOO

  • Alex From Target
    Alex From Target Month ago +1

    Babish >>>>>>> Cooking Network

  • Ranganath M R
    Ranganath M R Month ago +1

    I love cilantro, but hate parsley

  • McKensy Roth
    McKensy Roth Month ago

    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 :)

  • Fritz Jackson
    Fritz Jackson Month ago +1

    *Those aren't Roma tomatoes*

  • Casey Wiener
    Casey Wiener Month ago

    Guess I'm having salsa for lunch lol

  • jared dion
    jared dion Month ago +1

    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

  • Sara Murphy
    Sara Murphy Month ago

    I laughed out loud at your comments about cilantro! Hahaha

  • jezebel324
    jezebel324 Month ago

    I have an affinity for sauces, but now I have a MISSION.
    MAKE BECHAMEL.

  • Wal Dren
    Wal Dren Month ago

    cilantro is good fuck you

  • Thomas G
    Thomas G Month ago

    Say it with me: RGOGSH

  • kyrios0307
    kyrios0307 Month ago

    RAW SOSS

  • Michael Lewis
    Michael Lewis Month ago

    7:19

  • StevenFTW 5
    StevenFTW 5 Month ago

    "Sauces are boring" imaging mac and cheese with no sauce, just fucking salted macaroni

  • Skinned_ Potato
    Skinned_ Potato Month ago

    Might want to add some tomato water

  • Biohazard Alpha
    Biohazard Alpha Month ago

    Binging with babish... “Frigging” more like “Edgy with Babish”

  • Biggus Chung
    Biggus Chung Month ago

    Are you jewish, just wondering because you always use kosher salt

  • pineapple
    pineapple Month ago

    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!

  • Cicholas Nage
    Cicholas Nage Month ago

    ahhh, butter in sugo! i can't have that

  • izzy san
    izzy san Month ago

    His ears are weird

  • Virgo v
    Virgo v Month ago

    I use rye whiskey insteas of red wine

  • pork n beans
    pork n beans Month ago

    Shepinar moron

  • David W
    David W Month ago

    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

  • Cody Satornino
    Cody Satornino Month ago

    the pepper was pregnant :(

  • Kyle Moore
    Kyle Moore Month ago

    Why does his sauce look so orange from that front on camera angle but the colors look truer from the top down?

  • NecroDouche
    NecroDouche Month ago

    That bechamel looked so tasty until you put all that cheese in it, damn babish, haha

  • Duncan WIlson
    Duncan WIlson Month ago

    That herb chop at 2:37 is called a chiffonade cut

  • Duncan WIlson
    Duncan WIlson Month ago

    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.

  • ProfessM
    ProfessM Month ago

    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

  • John Harbour
    John Harbour Month ago

    That's pico de gallo (with a twist) at the beginning... not salsa. Salsa is... salsa... sauce- a completely homogeneous single colored sauce

  • Mic Blair
    Mic Blair Month ago

    A man is lost without the sauce, but that same man can get lost... within the sauce

  • Daniel Perez
    Daniel Perez Month ago

    is he a pro chef? those knife skills suck

  • Green Beanie
    Green Beanie Month ago

    Ugh, I hate all things related to onions except garlic.

  • tonynitrox
    tonynitrox Month ago

    Never trust anyone who doesn’t like Cilantro.

  • Kacee Simpson
    Kacee Simpson Month ago

    But what about alfredo

  • Hannah Stegall
    Hannah Stegall Month ago

    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

  • Manny Chavez
    Manny Chavez Month ago

    amazing

  • Ryan Lauderdale
    Ryan Lauderdale Month ago

    That red sauce looks great. Boil some spaghetti and brown some meatballs and mix to combine, and Voila! Spaghetti and meatballs!

  • Harvest Schill
    Harvest Schill Month ago

    I hate cilantro too >:p

  • Tabatha Feucht
    Tabatha Feucht Month ago

    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........

  • jazzy_jeremy
    jazzy_jeremy Month ago

    The Mac and cheese is real good. Approved by my mom and fiance too!

  • Hector Cantu
    Hector Cantu Month ago

    THATS NOT SALSA STUPID

  • Hello Hi
    Hello Hi Month ago +4

    7:57 you know who doesn't like extra cheese


    PEOPLE WHO ARE
    LACTOSE INTOLERANT

    • TOAOM123
      TOAOM123 5 days ago

      Doesnt mean they dislike it

    • Mordecai9052
      Mordecai9052 8 days ago

      I am lactose intolerant and I abuse the shit out of lactose pills because I LOVE EXTRA CHEESE.

    • PacificSunrise
      PacificSunrise Month ago

      Did you try not being lactose intolerant?

  • Jordan Moorman
    Jordan Moorman Month ago

    Asmr cooking lessons, subscribed. Also, most of California hates you now for your anti cilantro comment, another reason I subbed.

  • SeaBass
    SeaBass Month ago

    I'm totally making that mac and cheese

  • Freddie Ellis
    Freddie Ellis Month ago

    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?

  • soylentgreenb
    soylentgreenb Month ago

    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.