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SAUCES

Name: Sauces
Yield: 4
Ingredients: 2 medium tomatoes, chopped; 1/2 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); 3 cloves garlic, minced; 1 yellow onion, finely diced; 1/4 cup olive oil; 1/2 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; 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; steak, cooked; 1 shallot, finely minced; 1 cup red wine (full bodied, not too fruity)

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

original

metric

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

Chop tomatoes by cutting in half, slicing lengthwise, and dicing.

2 medium tomatoes, chopped

Chef’s knife

cutting board

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

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

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

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

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

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

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

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

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

Stir in tomato paste, cooking for 2 minutes to deepen its flavor.

2 tbsp tomato paste

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

Partially cover and simmer for 1 hour, stirring occasionally.

large skillet or saucepan

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

In a saucepan, melt butter over medium heat until bubbly.

2 tbsp unsalted butter

large skillet or saucepan

measuring cups and spoons set

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

Gradually whisk in milk, stirring constantly until thickened.

1 cup whole milk

whisk

large skillet or saucepan

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

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

After cooking steak, deglaze the pan with shallot, sautéing until softened.

steak, cooked

1 shallot, finely minced

large skillet or saucepan

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

Add thyme sprigs and reduce the sauce by half, stirring occasionally.

2 sprigs thyme

whisk

large skillet or saucepan

Once reduced, remove thyme and whisk in butter until incorporated.

2 sprigs thyme

2 tbsp unsalted butter

large skillet or saucepan

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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