Sauces | Basics with Babish

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  • Joylandi 19-Okt, 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: uzclip.net/video/bLW-o5UTWKU/video.html
    Check out a list of my kitchen tools here:
    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
    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
  • HordiqHordiq

Fikrlar • 5 747

  • w2gMk
    w2gMk 2 soat oldin

    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.

  • Aether the Infinite
    Aether the Infinite 2 soat oldin

    Oh he baked it
    Hes real gies

  • Darin Hill
    Darin Hill 2 soat oldin

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

  • Sho
    Sho Kun oldin

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

  • JAYASHREE CHOUDHURY
    JAYASHREE CHOUDHURY 2 kun oldin

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

  • regdoll
    regdoll 3 kun oldin

    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 3 kun oldin

    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 4 kun oldin

    Kona lager in your cheese sauce.

  • Matt King
    Matt King 5 kun oldin

    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 5 kun oldin

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

  • Ryan Abstract
    Ryan Abstract 5 kun oldin

    Do pasta

  • rezza rafee
    rezza rafee 5 kun oldin

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

  • Sasha Hall
    Sasha Hall 6 kun oldin

    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 6 kun oldin

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

  • Ama Bos
    Ama Bos 6 kun oldin

    Your mango is not ripe at all.

  • remy mohsini
    remy mohsini 6 kun oldin

    do a episode for french onion soup with oxtail

  • Jacobo Badillo Sáenz
    Jacobo Badillo Sáenz 7 kun oldin

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

  • 0nlyRenzo
    0nlyRenzo 7 kun oldin

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

  • Daniel Lalor
    Daniel Lalor 7 kun oldin

    this was awesome

  • klabauterbaer
    klabauterbaer 7 kun oldin

    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 10 kun oldin

    thats pico de gallo

  • Felix Williams
    Felix Williams 10 kun oldin

    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 11 kun oldin

    Oloco, que manga verde. Deve estar amarga demais

  • Janae Mcdaniel
    Janae Mcdaniel 11 kun oldin

    You are the reason I am in culinary school!

  • jojo lp
    jojo lp 11 kun oldin

    your salsa isnt a sauce its a salad

  • Lisa Marie Glover
    Lisa Marie Glover 12 kun oldin

    Great video. Loving your channel. Thanks :-)

  • Zeljko Trifunovic
    Zeljko Trifunovic 13 kun oldin

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

  • Mr. Shnoidz
    Mr. Shnoidz 13 kun oldin

    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 13 kun oldin

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

  • C K
    C K 13 kun oldin

    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 14 kun oldin

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

  • The Homies
    The Homies 15 kun oldin

    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 17 kun oldin

    There is no way that mango is ripe.

  • WhitishlyBlack
    WhitishlyBlack 17 kun oldin

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

  • Dylan Heckman
    Dylan Heckman 17 kun oldin

    ion even make the shit hes jus entertaining

  • Sean Sidious
    Sean Sidious 18 kun oldin

    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 18 kun oldin

    can you use anything other than red wine?

  • Jacob Hjordsvar
    Jacob Hjordsvar 19 kun oldin

    Spartan, What is your profession?

  • NCBD Crew
    NCBD Crew 20 kun oldin

    This episode helped me a lot

  • Jamie Thompson
    Jamie Thompson 20 kun oldin +1

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

  • Kevin Dukes
    Kevin Dukes 20 kun oldin

    Nick colletti would instantly cream to this video

  • Abraham Collins
    Abraham Collins 20 kun oldin

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

  • xxSkyLoverxxHolla
    xxSkyLoverxxHolla 21 kun oldin

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

  • mono nokke
    mono nokke 21 kun oldin

    i love sauces. i love you channel

  • Chris Macgregor
    Chris Macgregor 22 kun oldin

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

  • 20 points
    20 points 23 kun oldin

    I feel like practicing these sauces on my off day

  • Alex Marzano
    Alex Marzano 25 kun oldin

    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 25 kun oldin

    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 25 kun oldin

    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 25 kun oldin

    I am quite fond of that last one.

  • vAllie K
    vAllie K 26 kun oldin +4

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

  • Mongala Network
    Mongala Network 26 kun oldin

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

  • Morgan Freeman
    Morgan Freeman 28 kun oldin

    Saucy

  • Peggy Mitchell
    Peggy Mitchell 28 kun oldin

    Is he a professional chef?

  • Dalton Michaels
    Dalton Michaels 28 kun oldin

    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
    ChitterChatter Gaming 29 kun oldin

    Milk is my favorite sauce to add to cereal

  • Seval Ramazan
    Seval Ramazan 29 kun oldin

    Published on Oct 19, 2017 what the fuck babish

  • Michael Store
    Michael Store Oy oldin

    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 Oy oldin

    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 Oy oldin +4

    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 6 kun oldin

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

    • ruerue244
      ruerue244 16 kun oldin +2

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

  • BURN-E
    BURN-E Oy oldin

    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

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

  • Gazzy Ride
    Gazzy Ride Oy oldin

    7:17

  • Kabir Kumar
    Kabir Kumar Oy oldin

    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.

  • Gregory Winder
    Gregory Winder Oy oldin

    Babish your voice is soothing :D

  • Sam Es
    Sam Es Oy oldin

    You don’t like cilantro because of your OR6A2 Gene. Google it!

  • hi hi
    hi hi Oy oldin

    she a babish

  • Flavvs Da Silver
    Flavvs Da Silver Oy oldin

    Is there any oil I can use to replace the butter?

  • Jay L
    Jay L Oy oldin

    WHY IS THERE NO BACON IN THAT MAC AND CHEESE?! Mac and cheese should have chopped bacon in it.
    Harrumph XD

  • TrinkBruder
    TrinkBruder Oy oldin

    Great instructions love the video but why use canned tomato anything when roma tomatoes are under a dollar a pound

  • beef_dingleberry
    beef_dingleberry Oy oldin

    That salsa was ass

  • sartorian darkstorm

    dont tell me hes using metal tools on metal pans *gasp*

  • Imperator
    Imperator Oy oldin

    A man must have sauce, but he must never get lost in the sauce.

  • samuel klein
    samuel klein Oy oldin

    Hey guys, any recommendations on wine? Tryin to make the steak sauce for my girlfriend tomorrow :p

  • Ron Swanson
    Ron Swanson Oy oldin

    You should make a peppercorn steak sauce

  • Kilo Mintoni
    Kilo Mintoni Oy oldin

    Cilantro: The ditch weed that tastes like kerosene. MMM-Boy

  • StevenFTW 5
    StevenFTW 5 Oy oldin

    I love how you keep the little sounds like in the begining when you cut the tomatoe the sound of the knife hitting the cutting board

  • AggressiveInliner313

    This is actually really great. I love this. Always trying to improve. Great job👏🏻👏🏻

  • Chase carney
    Chase carney Oy oldin

    can you do like a homemade Cholula hot sauce or any hot sauce really?

  • edmundo oliver
    edmundo oliver Oy oldin

    I would replace bell pepper with serrano pepper.

  • Martín Bernal
    Martín Bernal Oy oldin

    Pro tip: if you chop onions first and then tomatoes, tomato juice will help you get rid of that oniony smell off your fingers.

  • //L3INAD// //Z3DN3M//

    coriander is good man

  • LittleArmyNut
    LittleArmyNut Oy oldin

    haha when he put the whole thing of basil in it

  • Lord Abidos
    Lord Abidos Oy oldin

    Can you get your 2 cameras to the same saturation? Uptop looks great , colourful and nice , from side camera it looks like shit.

  • NewGenComicHero
    NewGenComicHero Oy oldin

    I need a better way to crush the tomatoes Babish. Blending makes it foamy and doesn't have the right consistency, smashing literally does nothing and crushing... you get the point. What is another solid method?

  • Robertsanidiot
    Robertsanidiot Oy oldin

    I'm sorry but, that is NOT salsa

  • Ozai
    Ozai Oy oldin

    His mannerism strangely reminds me of Vsauce Micheal

  • derp derp
    derp derp Oy oldin

    I eat cilantro raw

  • mythosESveritas
    mythosESveritas Oy oldin

    When dicing the onion, you should do the horizontal cuts first. As shown in the video, doing the horizontal cuts second is a bit unstable, not a good thing when you are cutting toward your hand.

    • mythosESveritas
      mythosESveritas Oy oldin

      Or just do radial cuts as other commenters have said.

  • Samdara
    Samdara Oy oldin

    whenever i try to make bechamel it curdles into a doughy mess when i put the milk in :((( pls help

  • lin Killah
    lin Killah Oy oldin

    This is really helpful. I work in a kitchen as a cook. I like to watch cooking shows (or UZcliprs) on my days off. I generally try things out so I can add another skill... 😊

  • Drafgon
    Drafgon Oy oldin

    I have never been so hungry in my life

  • Joe Martinez
    Joe Martinez Oy oldin

    I fucking love this guy!

  • rompdude
    rompdude Oy oldin

    Another nice cheese to add to Macaroni is Mascarpone.. really makes it that lil bit more creamy.. yum!

  • Joe L
    Joe L Oy oldin

    When I add my milk to the bechimel it doesn't get soupy or smooth. Instead it gets thick and when I add my shredded cheese it gets very thick and difficult to stir. Should I add more milk or is my pot to hot and boiling off my milk to quick?

  • Oops No thanks
    Oops No thanks Oy oldin

    Breadcrumbs on Mac and cheese ruins it for me

  • casey wheelwright

    I made the mac and cheese from this episode(I used penne and a very sharp cheddar due to personal preference).
    It knocked my socks off. Had to put more active cook time into it than I normally would for a meal that only I'll be enjoying, but it was worth it.

  • Elensila2718
    Elensila2718 Oy oldin

    “This method can be used for almost any kind of herb, not just ones that are super gross”! Savage!

  • OptimusKevin
    OptimusKevin Oy oldin

    From someone who loves to cook but isn’t technically trained in culinary, THANK YOU for your channel!