Sauces | Basics with Babish

Sauces | Basics with Babish

1. Fresh Salsa

Ingredients

• 2 tomatoes
• Onion, chopped into smaller pieces (amount not specified)
• 1 jalapeño, optional
• Lime juice
• A few leaves of cilantro (optional)
• 1 garlic clove
• Kosher salt and freshly cracked pepper, to taste
• Optional additions: red bell pepper, mango or pineapple, scallion, red wine vinegar, and freshly toasted cumin

Method

1. Dice the tomatoes. For even pieces, slice them lengthwise, make a cut through the center, then chop across.
2. Halve and peel the onion, leaving the root end attached as a handle. Slice lengthwise, make a horizontal cut, then chop.
3. If using jalapeño, remove the seeds and white inner parts for less heat. Chop it finely. The presenter recommends wearing gloves.
4. Add lime juice, chopped cilantro, and one pressed garlic clove. To chop herbs, bundle the leaves and rock a knife across them.
5. Season with salt and pepper. Mix, taste, and adjust rather than relying on fixed measurements.
6. For a more layered salsa, add diced red pepper and mango or pineapple, then scallion, red wine vinegar, and toasted cumin. Re-season after adding ingredients.

Tip: Consistent chopping helps the ingredients combine evenly. The recipe is also presented as practice for basic knife skills.

2. Slow-Simmered Tomato Sauce

Ingredients

• 3 garlic cloves
• About ¼ cup olive oil
• Red pepper flakes, optional
• Dried oregano, optional
• 1 yellow onion
• A little tomato paste (amount not specified)
• 2 cans (28 oz each) San Marzano tomatoes
• 1 sprig fresh basil
• A few tablespoons unsalted butter
• Salt and freshly cracked pepper, to taste

Method

1. Mince the garlic finely. Chop the onion.
2. Heat the olive oil over medium heat until shimmering. Add the garlic and sauté. If using, add red pepper flakes and dried oregano; cook for about 1 minute, until fragrant.
3. Add the onion. Its moisture helps keep the garlic from burning while the onion cooks and its sugars caramelize.
4. Stir in the tomato paste, then add the tomatoes. Crush them against the side of the pot for a chunky sauce, or leave them less crushed for a different texture.
5. Add the basil sprig, stir, bring to a bare simmer, and partially cover. Cook over very low heat for at least 1 hour.
6. Remove the spent basil sprig. Stir in the butter and season to taste with salt and pepper.

Tip: Low, slow cooking develops the sauce’s color and flavor. The presenter notes that tomato paste helps give it a long-simmered taste.

3. Béchamel, Cheese Sauce, and Baked Macaroni and Cheese

Ingredients

Béchamel and cheese sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• About 1 cup whole milk
• About 4 oz cheddar
• About 4 oz Monterey Jack
• About 4 oz Parmesan
• Salt and pepper, to taste

Topping and assembly

• 2 tbsp butter
• About 1 cup panko breadcrumbs
• A little freshly chopped thyme
• Pasta, par-cooked
• Additional Parmesan, freshly grated
• Butter for greasing the casserole

Method

1. Melt 2 tbsp butter until bubbling. Add an equal amount of flour and whisk over medium-high heat to make a blonde roux. Cook for about 1 minute, until it smells nutty.
2. Slowly drizzle in the milk, whisking until a thick, gravy-like sauce forms. This is the béchamel.
3. Over low heat, add the cheddar and Monterey Jack, then the Parmesan. Stir over medium-low heat until melted and the sauce reaches your preferred consistency. Season with salt and pepper.
4. For the topping, melt 2 tbsp butter over medium-high heat. Add the panko and thyme, and toast until browned, tossing as needed.
5. Par-cook the pasta, keeping it underdone so it can continue cooking and absorb sauce in the oven. For example, if the pasta’s cooking time is 10 minutes, cook it for 6 minutes. Taste it.
6. Combine the pasta and cheese sauce. Spread in a well-buttered casserole dish, then top with the breadcrumbs and more grated Parmesan.
7. Cover and bake at 450°F for about 10 minutes. Uncover and bake for another 10–15 minutes, until browned and crisp.

Tip: Use panko rather than fine or pre-seasoned breadcrumbs. Don’t fully cook the pasta before baking.

4. Red-Wine Pan Sauce

Ingredients

• Finely minced shallot
• Red wine: full-bodied, not too fruity (amount not specified)
• Fresh thyme sprigs, optional
• About 2 tbsp butter, roughly equal to the amount of liquid in the pan
• A squeeze of lemon

Method

1. Use the pan in which meat or vegetables have been seared, leaving the browned bits (fond) in the pan.
2. Sauté the shallot until soft and fragrant.
3. Add the wine and scrape the pan to lift the browned bits. Add thyme if desired.
4. Let the sauce reduce. Remove the thyme once fragrant, then continue reducing until the sauce coats the back of a spoon.
5. Add the butter and stir over medium heat until fully incorporated.
6. Brighten with lemon juice. Continue heating and stirring until the sauce clings to the food rather than pooling around it.

Serving tip: Garnish simply, perhaps with herbs used in the dish. The sauce is suggested for steak, but the presenter notes that the same approach can be used after searing chicken, pork, or vegetables.

Equipment and Preparation

• Use a cutting board and knife for chopping and mincing.
• Use a pot for the tomato sauce.
• Use a pan and whisk for the roux, cheese sauce, and pan sauce.
• Use a casserole dish and oven for baked macaroni.
• Preheat the oven for the macaroni bake.
• Sear the steak or other food for the pan sauce first, so the pan retains its fond.

Presenter and References

Presented by Andrew Rea of Binging with Babish. He refers viewers to a cook-along livestream on Twitch at twitch.com/bingingwithbabish, scheduled in the subtitles for 8 p.m. Eastern, and previews a following episode about steak.