SAUCES

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. 

 

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

 

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)
2x 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

Saucepan
Whisk
Measuring cups/spoons (optional)
Nonstick sauté pan
Casserole dish
Aluminum foil (if the casserole doesn't have a lid)
Pepper mill