Sauces | Basics with Babish

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  • Published on:  Thursday, October 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: out a list of my kitchen tools here: first cookbook, Eat What You Watch, is available now in stores and online!Amazon: & Noble: song: "Stay Tuned" by Wuh Oh support Binging with Babish! Check out my Patreon at - you can get access to bonus videos, special content, and even a custom episode if you give me enough sweet sweet money!Binging With Babish Website: With Babish Website: Lists + Equipment for live cook-a-longSalsa (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 millRed SauceShopping 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 pepperEquipment List-Chef's knife-Cutting board-Pepper mill-Enameled Dutch oven (or other large, non-reactive/non-aluminum/non-cast iron pot)-Wooden spoonBechamel Macaroni & CheeseShopping 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


  • Catherine McCully  1 years ago

    Please start Bedtime with Babish where you just read us all Bedtime stories with that sweet baritone voice

  • he should get a job as an audio book reader

  • Zachary Barkey  4 months ago

    I think the intrinsic value of cooking can be described in one sentence he says here: "You're the chef. You've earned it."

  • James Wloszek  28 days ago

    @Rafe Jennings its two statements in one sentence so everyone is right

  • RunescapeAnon  3 months ago

    "You're the chef; you've earned it." Would that work as one sentence?

  • Beef Bronson  1 months ago

    “I know what you’re thinking, *it’s macaroni time* ”oh andrew you know me so well

  • Sarah Viv  1 years ago

    The real question is how do you stay fit?

  • ChoJun  14 days ago

    running for fat people is one way to snapcity. as a fat eprson you do weight lifting and statiorany bike or treadmill for health strength depending on your functionality. fit body is made in the kitchen and shaped in the gym.

  • sarah viv, your reply thread is a cesspool

  • I watched this to make a bechamel macaroni without using a casserole pan, but I tried it and, as a young teenager it was the best macaroni and cheese I've ever had.Thanks Babish!

  • dibbleg  8 months ago

    something else i usually do is add some chopped bacon or cubes of ham

  • 22 and I've never had it. I'm bout to tho haha

  • Demonic Ape  1 years ago

    A moment of silence for the people who, due to genetics, think cilantro tastes like soap.

  • Hank Storm  3 hours ago

    they are just crybabies, you have to learn to eat it. like you learn to drink beer.

  • The Juanderer  2 days ago

    I feel that way about rosemary

  • Mister Winkybluff  4 months ago

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

  • B. Freeman  1 months ago

    Exactly. I was dying at that part!

  • Teddy Walsh  2 months ago

    Love the calm but slightly aggressive tone 😂

  • vAllie K  9 months ago

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

  • Luxilune  24 days ago

    Le Cordon Bleu is the WORST cooking school

  • Kuroyukikaze Kanade  3 months ago

    LOL "damn u le cordon bleu"😂😂😂

  • Connor Kenway  1 years ago

    That mango ain't ripe boi

  • @squish fools. they are templars

  • Sumaiya Iqbal  6 months ago

    Its fkkng raaaaaaaawwwww!!!!!!

  • BUBBA4428  7 months ago

    That's more of a Pico de gallo than a salsa though

  • Luxilune  24 days ago

    But pico de gallo is a salsa you dumbfuck