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.
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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
  • HordiqHordiq

Fikrlar • 5 903

  • emonhasanmehedi
    emonhasanmehedi 17 soat oldin

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

  • Alexander Gonzalez
    Alexander Gonzalez 18 soat oldin

    That was one hell of an unripe mango

  • Daniel Carville
    Daniel Carville 2 kun oldin

    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 3 kun oldin

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

  • The Duke
    The Duke 4 kun oldin

    Definitely saving this video for later

  • MoptoppMusic
    MoptoppMusic 4 kun oldin

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

  • Teina Kore
    Teina Kore 5 kun oldin

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

  • Additional Pylons
    Additional Pylons 5 kun oldin

    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 6 kun oldin

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

  • Coops is Poops
    Coops is Poops 6 kun oldin

    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 6 kun oldin

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

  • mikey wilkerson
    mikey wilkerson 7 kun oldin

    Is 2% milk acceptable for the bechamel?

  • Ulas Onal
    Ulas Onal 8 kun oldin


  • Alex From Target
    Alex From Target 9 kun oldin +1

    Babish >>>>>>> Cooking Network

  • Ranganath M R
    Ranganath M R 10 kun oldin +1

    I love cilantro, but hate parsley

  • McKensy Roth
    McKensy Roth 10 kun oldin

    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 10 kun oldin +1

    *Those aren't Roma tomatoes*

  • Casey Wiener
    Casey Wiener 11 kun oldin

    Guess I'm having salsa for lunch lol

  • jared dion
    jared dion 12 kun oldin +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 12 kun oldin

    I laughed out loud at your comments about cilantro! Hahaha

  • jezebel324
    jezebel324 12 kun oldin

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

  • Wal Dren
    Wal Dren 12 kun oldin

    cilantro is good fuck you

  • Thomas G
    Thomas G 12 kun oldin

    Say it with me: RGOGSH

  • kyrios0307
    kyrios0307 12 kun oldin


  • Michael Lewis
    Michael Lewis 12 kun oldin


  • StevenFTW 5
    StevenFTW 5 13 kun oldin

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

  • Pug Skywalker
    Pug Skywalker 13 kun oldin

    Might want to add some tomato water

  • Biological Hazard Code Gamma

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

  • Biggus Chung
    Biggus Chung 13 kun oldin

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

  • pineapple
    pineapple 13 kun oldin

    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 13 kun oldin

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

  • izzy san
    izzy san 15 kun oldin

    His ears are weird

  • Virgo v
    Virgo v 15 kun oldin

    I use rye whiskey insteas of red wine

  • handy andy
    handy andy 15 kun oldin

    Shepinar moron

  • David W
    David W 15 kun oldin

    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 16 kun oldin

    the pepper was pregnant :(

  • Kyle Moore
    Kyle Moore 16 kun oldin

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

  • NecroDouche
    NecroDouche 16 kun oldin

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

  • Duncan WIlson
    Duncan WIlson 17 kun oldin

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

  • Duncan WIlson
    Duncan WIlson 17 kun oldin

    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 17 kun oldin

    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 17 kun oldin

    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 17 kun oldin

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

  • Daniel Perez
    Daniel Perez 17 kun oldin

    is he a pro chef? those knife skills suck

  • Green Beanie
    Green Beanie 17 kun oldin

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

  • tonynitrox
    tonynitrox 18 kun oldin

    Never trust anyone who doesn’t like Cilantro.

  • Kacee Simpson
    Kacee Simpson 18 kun oldin

    But what about alfredo

  • Hannah Stegall
    Hannah Stegall 19 kun oldin

    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 19 kun oldin


  • Ryan Lauderdale
    Ryan Lauderdale 20 kun oldin

    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 21 kun oldin

    I hate cilantro too >:p

  • Tabatha Feucht
    Tabatha Feucht 21 kun oldin

    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 21 kun oldin

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

  • Hector Cantu
    Hector Cantu 22 kun oldin


  • Hello Hi
    Hello Hi 23 kun oldin +1

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


  • Jordan Moorman
    Jordan Moorman 23 kun oldin

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

  • SeaBass
    SeaBass 24 kun oldin

    I'm totally making that mac and cheese

  • Freddie Ellis
    Freddie Ellis 24 kun oldin

    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 25 kun oldin

    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.

  • SkunkApe95
    SkunkApe95 25 kun oldin

    That salsa was shameful man...

  • Rynn Idhril
    Rynn Idhril 26 kun oldin

    I have a question. He says that the seeds and meat are of the jalapeno is where all of the capsaicin lives. I have a severe capsaicin allergy and so I normally skip anything that says peppers, but does this mean I could just take out the meat and seeds of the pepper (if I can even do that without breathing it in) and use the "shell" of the pepper to keep the taste, or would that still have remnant of the capsaicin and send me to the hospital?

    • Rynn Idhril
      Rynn Idhril 17 kun oldin

      +Derpy McDerpkins That's what I thought but I was momentarily hopeful.

    • Derpy McDerpkins
      Derpy McDerpkins 17 kun oldin

      No, he says that where most of the capsaicin lives. If you have an allergy, cutting that out will not save you! Cutting into the pepper, alone, causes a release of capsaicin. All this does is make it slightly less spicy

  • Michael McGuire
    Michael McGuire 26 kun oldin

    My red sauce came out great. I let the meat balls you showed us how to make in the King of the hill episode soak in their for an hour too. Everything came out so good! Thank you!

  • SupremeStoops
    SupremeStoops 27 kun oldin

    That’s not salsa...

  • Alina Zhong
    Alina Zhong 28 kun oldin

    You should do an episode on just spices

  • Karl Nilsen
    Karl Nilsen Oy oldin

    Had a question. Would you deglaze with wine on a cast iron skillet. After you fried a steak.

  • S c
    S c Oy oldin

    Babby! Don't use the spatula u mix with as a taste tester! 101 babyyyynm
    Maybe they cut out the part when he washed it?

  • David Lendl
    David Lendl Oy oldin

    The Mac 'n cheese seemed a little bit dry

  • Simon Lambrick
    Simon Lambrick Oy oldin


  • Mark Ruffalo is a splendid actor

    that Mac and cheese looks dry as f

  • Daniel Gramento
    Daniel Gramento Oy oldin

    The white membrane in the peppers also known as the "pith" is what produces capsaicin in peppers, it contains the most capsaicin and is usually a bit tough and bitter. The flesh of the pepper contains the a much smaller amount of capsaicin. Beyond popular belief, the seeds contain zero capsaicin, though they may have a bit on the outside of them from being exposed to the pith.

    • Daniel Gramento
      Daniel Gramento 15 kun oldin

      +Liam T.W it's not common knowledge, seeds containing most of the capsaicin is a widely believed misconception.

    • Liam T.W
      Liam T.W 15 kun oldin

      okay? that's just common knowledge . . .

  • SwiftBlade4
    SwiftBlade4 Oy oldin +1

    I still have problems making fond.

  • nakulj_11
    nakulj_11 Oy oldin +3

    May or may not have added 100 views myself

  • wankydoodle
    wankydoodle Oy oldin

    Binging, this video gave me alot of courage to start cooking, I recently cooked my mom breakfast, a marinated steak, and it was PERFECT. She said it was cooked to perfection.
    I know how to make duck and steak because of your videos and all the courage I got from them.

  • Muhammad Ali Hassan

    No ketchup just Sauce... RAW SAUCE

  • mizzpoetrics
    mizzpoetrics Oy oldin

    Ha, first Chef I've come across that hates cilantro! 😲🤣 I used to hate it, too - I couldn't stand the smell! Forced myself to cook with it, & now it's one of my best spice friends!
    However, I know it tastes like soap to some folks, you have my sympathies. 😔

  • Albert Zhan
    Albert Zhan Oy oldin

    This video is saucy

  • Beaver 314
    Beaver 314 Oy oldin

    how are you not removing the bitter white hearts of the tomatoes, where the stem is? rule nr one in cutting tomatoes.

  • H4IL
    H4IL Oy oldin

    Isn't it redundant to slice in the middle of the onion?

  • Phazz
    Phazz Oy oldin

    I was surprised to see that I had made almost all of these already, but I've never really done just a simple "fond".
    Very relaxing instructions, guess I'll have to find an alternative to wine and then I'm good to go for a sunday feast.

  • Chris Branscome
    Chris Branscome Oy oldin

    It is HERETICAL that you would add vinegar to a salsa! Lime juice!

  • christian sister
    christian sister Oy oldin

    Wow. You take off your glasses and you can really see how handsome you are. 😊😊😊

  • Joey Barger
    Joey Barger Oy oldin

    Do I use the whole onion or only half for the red sauce?

  • justanotheryoutubeuploader

    >no nutmeg in bechamel
    you fucking subhuman barbarian

  • suckgames
    suckgames Oy oldin

    Great video. Thanks.

  • Mushrambo Kinniku

    I hate cilantro too. Subscribed just because of that.

  • Michael Anthony
    Michael Anthony Oy oldin

    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?

    • Kohl Cleveland
      Kohl Cleveland Oy oldin +1

      I think if you let it simmer for longer it will reduce and thicken. I don't know for sure however

  • fanisfbt
    fanisfbt Oy oldin

    Are you a Greek guy???

  • Kingsley Zissou
    Kingsley Zissou Oy oldin

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

  • Ish M
    Ish M Oy oldin

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

  • Holly Wickham
    Holly Wickham Oy oldin

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

  • Michelle Stephenson

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

  • Deviant Sapien
    Deviant Sapien Oy oldin

    not a chef

  • Mina69a
    Mina69a Oy oldin +1

    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

    the easiest way to peel a mango is with a glass

  • Zevzy
    Zevzy Oy oldin

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

  • Vedant kale
    Vedant kale Oy oldin

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

  • stillmikaela
    stillmikaela Oy oldin


  • Max Hallowell
    Max Hallowell Oy oldin

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

  • Eric Fraser
    Eric Fraser Oy oldin

    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.