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SAUCES
7,507,139 views 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.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Fresh Salsa
INGREDIENTS
2 medium tomatoes, chopped
½ yellow onion, finely diced
1 jalapeño, minced (optional, remove seeds for less heat)
2 tbsp fresh cilantro, chopped
1 clove garlic, minced or pressed
1 lime, juiced
salt and pepper, to taste
1 small mango, chopped (optional)
1 red bell pepper, chopped (optional)
1 scallion, finely sliced (optional)
TOOLS
Chef’s knife
cutting board
gloves
garlic press (optional)
mixing bowls
measuring cups and spoons set
rubber or wooden spoon
fine mesh sieve (optional for straining sauces)
DIRECTIONS
1.
Chop tomatoes by cutting in half, slicing lengthwise, and dicing.
2 medium tomatoes, chopped
Chef’s knife
cutting board
2.
Dice the onion by cutting it in half, slicing without cutting through the end, and dicing into uniform pieces.
½ yellow onion, finely diced
Chef’s knife
cutting board
3.
Prepare the jalapeño by slicing lengthwise, removing seeds, and mincing. Wear gloves to avoid irritation.
1 jalapeño, minced (optional, remove seeds for less heat)
Chef’s knife
cutting board
gloves
4.
Combine prepared ingredients in a bowl.
2 medium tomatoes, chopped
½ yellow onion, finely diced
1 jalapeño, minced (optional, remove seeds for less heat)
mixing bowls
5.
Add lime juice, cilantro, and garlic to the bowl, finely chopping the cilantro using the rocking method.
1 lime, juiced
2 tbsp fresh cilantro, chopped
1 clove garlic, minced or pressed
garlic press (optional)
Chef’s knife
cutting board
mixing bowls
6.
Mix in salt and pepper to taste. Optional: Fold in mango or bell pepper or scallions.
salt and pepper, to taste
1 small mango, chopped (optional)
1 red bell pepper, chopped (optional)
1 scallion, finely sliced (optional)
rubber or wooden spoon
7.
Serve fresh with chips, or as a topping for tacos and grilled meats.
Red Sauce (Marinara)
INGREDIENTS
3 cloves garlic, minced
1 yellow onion, finely diced
¼ cup olive oil
½ tsp red pepper flakes (optional)
1 tsp dried oregano
2 tbsp tomato paste
2 (28 oz) cans San Marzano tomatoes
1 sprig fresh basil
2 tbsp unsalted butter
salt and pepper, to taste
TOOLS
Chef’s knife
cutting board
garlic press (optional)
mixing bowls
measuring cups and spoons set
large skillet or saucepan
whisk
spatula
microplane or grater
fine mesh sieve (optional for straining sauces)
DIRECTIONS
1.
Heat olive oil in a large skillet over medium heat. Once shimmering, add garlic and sauté until fragrant (about 1 minute).
¼ cup olive oil
3 cloves garlic, minced
large skillet or saucepan
Chef’s knife
cutting board
spatula
2.
Stir in red pepper flakes and oregano, cooking for another minute.
½ tsp red pepper flakes (optional)
1 tsp dried oregano
large skillet or saucepan
spatula
3.
Add the onion and sweat for 5-7 minutes until softened and translucent.
1 yellow onion, finely diced
Chef’s knife
cutting board
spatula
large skillet or saucepan
4.
Stir in tomato paste, cooking for 2 minutes to deepen its flavor.
2 tbsp tomato paste
5.
Add the San Marzano tomatoes, crushing them by hand as they go into the pan. Stir in the basil sprig and bring the sauce to a low simmer.
2 (28 oz) cans San Marzano tomatoes
1 sprig fresh basil
large skillet or saucepan
spatula
6.
Partially cover and simmer for 1 hour, stirring occasionally.
large skillet or saucepan
7.
After an hour, remove the basil sprig and stir in butter to finish. Season to taste with salt and pepper.
1 sprig fresh basil
2 tbsp unsalted butter
salt and pepper, to taste
large skillet or saucepan
spatula
Béchamel Cheese Sauce
INGREDIENTS
2 tbsp unsalted butter
2 tbsp all purpose flour
1 cup whole milk
4 oz cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
4 oz Parmesan cheese, grated
salt and pepper, to taste
TOOLS
measuring cups and spoons set
large skillet or saucepan
whisk
microplane or grater
DIRECTIONS
1.
In a saucepan, melt butter over medium heat until bubbly.
2 tbsp unsalted butter
large skillet or saucepan
measuring cups and spoons set
2.
Whisk in flour to form a roux, cooking for 1-2 minutes until light and nutty.
2 tbsp all purpose flour
measuring cups and spoons set
whisk
large skillet or saucepan
3.
Gradually whisk in milk, stirring constantly until thickened.
1 cup whole milk
whisk
large skillet or saucepan
4.
Lower the heat and stir in the cheddar, Monterey Jack, and Parmesan until fully melted and smooth.
4 oz cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
4 oz Parmesan cheese, grated
microplane or grater
5.
Season with salt and pepper to taste. Use as a base for mac and cheese or lasagna.
salt and pepper, to taste
Red Wine Pan Sauce
INGREDIENTS
steak, cooked
1 shallot, finely minced
1 cup red wine (full bodied, not too fruity)
2 sprigs thyme
2 tbsp unsalted butter
½ lemon, juiced
Salt and pepper, to taste
TOOLS
Chef’s knife
cutting board
measuring cups and spoons set
large skillet or saucepan
whisk
spatula
DIRECTIONS
1.
After cooking steak, deglaze the pan with shallot, sautéing until softened.
steak, cooked
1 shallot, finely minced
large skillet or saucepan
2.
Pour in red wine and scrape up any browned bits from the pan.
1 cup red wine (full bodied, not too fruity)
spatula
large skillet or saucepan
3.
Add thyme sprigs and reduce the sauce by half, stirring occasionally.
2 sprigs thyme
whisk
large skillet or saucepan
4.
Once reduced, remove thyme and whisk in butter until incorporated.
2 sprigs thyme
2 tbsp unsalted butter
large skillet or saucepan
5.
Finish with a squeeze of lemon juice, season with salt and pepper, and serve over your steak or vegetables.
½ lemon, juiced
Salt and pepper, to taste
large skillet or saucepan
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