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Sauces | Basics with Babish

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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: https://youtu.be/bLW-o5UTWKU

Check out a list of my kitchen tools here:
https://www.basicswithbabish.co/equipment-list/

My first cookbook, Eat What You Watch, is available now in stores and online!
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Theme song: “Stay Tuned” by Wuh Oh

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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

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40 Comments

  1. Anoop Pulicken

    March 15, 2019 at 7:21 am

    Makes a salad and calls it a sauce.

    Reply

  2. gogogadgetspoon

    March 15, 2019 at 7:21 am

    …dude.

    Reply

  3. Jonathan Holliday

    March 15, 2019 at 7:21 am

    Yeah im in love

    Reply

  4. 1344662

    March 15, 2019 at 7:21 am

    Finally someone who hates cilantro. Parsley all the way.

    Reply

  5. Zachary Burgess

    March 15, 2019 at 7:21 am

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

    Reply

  6. Matanuska Butler

    March 15, 2019 at 7:21 am

    HOW DOES ONE HATE CILANTRO?!

    Reply

  7. bart goedhart

    March 15, 2019 at 7:21 am

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

    Reply

  8. Havik Salazar

    March 15, 2019 at 7:21 am

    Can you substitute almond milk

    Reply

  9. Ben Damelio

    March 15, 2019 at 7:21 am

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

    Reply

  10. Sheldon H.B

    March 15, 2019 at 7:21 am

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

    Reply

  11. Abdulhalim Mudag

    March 15, 2019 at 7:21 am

    What can I use as a substitute to red wine?

    Reply

  12. saad nasir

    March 15, 2019 at 7:21 am

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

    Reply

  13. John Counsell

    March 15, 2019 at 7:21 am

    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

    Reply

  14. Adrian Perez

    March 15, 2019 at 7:21 am

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

    Reply

  15. Khalid Patel

    March 15, 2019 at 7:21 am

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

    Reply

  16. Abdelrahman Abou-Shakra

    March 15, 2019 at 7:21 am

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

    Reply

  17. Ten

    March 15, 2019 at 7:21 am

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

    Reply

  18. Udit Gupta

    March 15, 2019 at 7:21 am

    9:30 I hear "Bitchin with Babish"

    Reply

  19. EggheadJr1

    March 15, 2019 at 7:21 am

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

    Reply

  20. B Rad

    March 15, 2019 at 7:21 am

    Red sauce 5:00

    Reply

  21. This channel is dead

    March 15, 2019 at 7:21 am

    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,,

    Reply

  22. 73Stargazer

    March 15, 2019 at 7:21 am

    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.

    Reply

  23. R R

    March 15, 2019 at 7:21 am

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

    Reply

  24. wana70r

    March 15, 2019 at 7:21 am

    Ahhh you never stir in an stainless steel pan with steel spoon,tong,fork,whisk. Back to the fucking college with you, it's the first thing you should learn.

    Reply

  25. Elder Rusty

    March 15, 2019 at 7:21 am

    For those who do not know why you should wear gloves when handling jalapeno, it is because the oils of the ingredient very easily gets on your fingers. Even if you are only handling the outside, and even if you are wearing gloves. It is highly recommended that you avoid touching your eyes or nose until you have washed your hands. I have made this very same mistake and I can tell you from my personal experience, washing your eye in milk is not fun.

    Reply

  26. Ken Danieli

    March 15, 2019 at 7:21 am

    Basics: Sauces……but at least half of this was Basics: Knife skills (vegetables only)…. and you do need the knife skills (yours aren't so great) before you can make sauces. but that's a different video Basics: Knife skills. And while Mexican salsa is a sauce, it's not what we think of when a chef is teaching how to make sauces. So you suck at planning this curriculum.

    Reply

  27. matt steacy

    March 15, 2019 at 7:21 am

    To mince garlic take a pinch of salt after pounding the garlic out of its skin roughly chop then take the flat of the knife and smear the garlic into a paste

    Reply

  28. The Real Ventura

    March 15, 2019 at 7:21 am

    god bless your bechamel, i just made my first real, non-boxed macaroni and cheese

    Reply

  29. Thomas Ledlow

    March 15, 2019 at 7:21 am

    Wow

    Reply

  30. deborahc944

    March 15, 2019 at 7:21 am

    Love this video and have watched several times but the metal utensils on metal pans always makes me 😥😥😥

    Reply

  31. bloody wanker

    March 15, 2019 at 7:21 am

    Half of your blood is probably butter dude

    Reply

  32. Keith will eat u

    March 15, 2019 at 7:21 am

    slurps his bald head gently

    Reply

  33. Konato

    March 15, 2019 at 7:21 am

    Well, this has been a saucy episode

    Reply

  34. Nadin Hasan

    March 15, 2019 at 7:21 am

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

    Reply

  35. Josh Johnson

    March 15, 2019 at 7:21 am

    This dude sounds like Seth McFarland

    Reply

  36. Rick Sanchez

    March 15, 2019 at 7:21 am

    That macaroni is worth the diarrhea

    Reply

  37. Mister Winkybluff

    March 15, 2019 at 7:21 am

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

    Reply

  38. Seethi C

    March 15, 2019 at 7:21 am

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

    Reply

  39. Victoria DePastino

    March 15, 2019 at 7:21 am

    These videos always remind me how much I love to cook 🙂

    Reply

  40. Mark A. Tempesta

    March 15, 2019 at 7:21 am

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

    Reply

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