How Food Is Made: Sauces
| Title: | Aioli |
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| Run Time: | 118 seconds |
| Transcript: | Aioli is a savory sauce made of oil and garlic. It comes from the Mediterranean region and is a prominent condiment in Mediterranean cuisines. Use aioli as you would mayonnaise—on sandwiches, paired with fish or chicken, or as a dip for boiled eggs or vegetables. Here’s how to make aioli. Begin by making a mayonnaise. Assemble the following ingredients: 1 egg yolk, at room temperature;\r\n½ teaspoon of Dijon mustard; ¼ teaspoon of salt, plus more to taste; ¾ cup of olive oil, divided;\r\n1 teaspoon of white wine vinegar; 1½ teaspoon of lemon juice; and ¼ teaspoon of white pepper. Place the egg yolk, mustard, and salt in a bowl, and whisk until combined. Then bit by bit whisk in ¼ cup of the oil until the mixture thickens. Next, whisk in the vinegar and lemon juice. Add the remaining oil in a thin stream, continuing to whisk until well-blended. If the oil does not appear to be combining well with the mixture, stop adding oil and whisk until smooth. Then continue to add the rest of the oil. This makes 1 cup of mayonnaise. It forms the base of your aioli. To complete the spread, add the following ingredients: 4 cloves of garlic, minced; 3 tablespoons of lemon juice; 1 teaspoon of salt; and ¾ teaspoons of ground black pepper. Whisk together to thoroughly integrate. Then cover and refrigerate for 30 minutes. Use immediately or store in the refrigerator for up to 3 days.\r\n |
| Title: | Béarnaise Sauce |
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| Run Time: | 116 seconds |
| Transcript: | Béarnaise sauce is a simple emulsion of egg yolks and butter that is spiked with vinegar and flavored with shallots and tarragon. It is a standby in French bistro cooking and can be used to dress up everything from steaks to burgers, asparagus, and fish. Here’s how to make Béarnaise sauce. Begin by assembling the following ingredients: ¾ of a cup of butter; ¼ cup of white wine vinegar; 1 shallot, minced; ½ teaspoon of ground black pepper; 1 tablespoon of chopped tarragon, plus extra for garnish; 4 egg yolks; and salt. This recipe yields 4 servings of Béarnaise sauce. Melt the butter in a small saucepan over medium heat. When the butter has melted, lower the heat, and keep it warm enough that the butter remains a liquid. Next, pour the white wine vinegar into a heavy-bottomed pan over medium heat. Add the shallot, black pepper, and tarragon. Heat the mixture until the vinegar has reduced by half. Then remove the pan from heat and let cool. Fill a small saucepan with 2 inches of water and bring to a boil. Meanwhile, transfer the shallot and tarragon mixture to a metal mixing bowl. Add 1 tablespoon of water and 4 egg yolks. Whisk vigorously. Place the metal whisking bowl on top of the pot of boiling water and reduce the heat to the lowest setting. Whisk the mixture for 5–7 minutes, allowing the yolks to double in volume. Remove the metal bowl from the heat and slowly whisk in the butter, about a tablespoon at a time. The sauce is ready when it is thick enough to coat the back of a spoon. Add salt to taste, garnish with fresh tarragon leaves, and use immediately. Béarnaise sauce does not store or reheat well. |
| Title: | Béchamel Sauce |
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| Run Time: | 107 seconds |
| Transcript: | Béchamel is a traditional white sauce and one of the five “mother” sauces of French cooking. It is rich but mild and manages to be creamy without actually containing cream. It can be dressed up with a variety of spices and flavors, making béchamel an incredibly versatile sauce to complement poultry, fish, and vegetable dishes. Here’s how to make béchamel sauce. Begin by assembling the following ingredients: 4 tablespoons of unsalted butter; ¼ cup of finely chopped onion; ¾ cups of all-purpose flour; a pinch of salt; 4 cups of whole milk, at room temperature; a pinch of nutmeg; and white pepper to taste. This recipe yields 4 cups of béchamel. In a saucepan, melt the butter over medium heat. Add the onion and cook until it softens. Lower the heat as needed to make sure the butter does not brown. Once the foam in the melting butter subsides, add the flour and salt and stir frequently for about 5 minutes until a pale paste forms. Next, slowly pour in the milk in batches while whisking continuously. The milk should begin to incorporate with the mixture. Keep adding in batches until the mixture is smooth. Make sure to use either warm or room-temperature milk, as cold milk will result in a lumpy consistency. Reduce the heat to low and simmer gently. Stir occasionally until the sauce thickens; this will take about 10 minutes. Before serving, flavor with a pinch of nutmeg and white pepper to taste. Use immediately or store for up to 5 days in the refrigerator. |
| Title: | Bolognese Sauce |
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| Run Time: | 129 seconds |
| Transcript: | Bolognese is the iconic Italian meat-based sauce used in pasta, lasagna, and casserole dishes. The traditional recipe is a slow-cooked, stew-like sauce that calls for onion, carrot, and celery, ground pork, and a bit of red wine and tomato paste for acidity. Here’s how to make a classic Bolognese sauce. ¼ cup of olive oil or butter; 2 medium onions, finely chopped; 4 celery ribs, finely chopped; 2 medium carrots, finely chopped; 5 garlic cloves, thinly sliced; ¼ pound of finely chopped pancetta; a pound of ground pork; 1 cup dry red wine; ¾ of a cup of tomato paste; 1 cup whole milk; and salt and freshly ground black pepper, to taste. This recipe yields 6 servings of Bolognese sauce. Add the olive oil or butter to a heavy-bottomed pot and set to medium heat. Add the vegetables and sweat them until they soften for about 5 minutes, but don\'t allow them to cook through or caramelize. Turn up the heat slightly and add the pancetta, infusing the mix with rendered pork fat for 3 to 4 minutes. Add the ground pork to the mix. Stir to break up any lumps and cook until it’s no longer pink. Turn up to high heat and stir in the wine. Cook until the wine has mostly evaporated. Add and stir in the tomato paste. Turn down to gentle heat and add the milk. Add water as needed to maintain the sauce’s liquid. Cover the pot and simmer for 1 to 1½ hours, stirring occasionally to prevent sticking. When the sauce has thickened and virtually all liquid is gone, remove from heat. Add salt and pepper to taste; then add to your pasta of choice. Bolognese sauce keeps well for up to 2 days in the refrigerator and can also be frozen. |
| Title: | Caramel Sauce |
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| Run Time: | 77 seconds |
| Transcript: | Caramel sauce is a versatile topping for so many desserts. And it’s easy to make with only four ingredients. Here’s how caramel sauce is made. Begin by assembling the following ingredients: 1 cup of brown sugar; ½ cup of butter; and ¼ cup of milk.\r\n1 teaspoon of vanilla extract. Combine the brown sugar, butter and milk in a medium saucepan with , and place on medium heat. Using a wooden spoon, break up the butter and mix it together with the melting sugar. Bring the whole mixture to a gentle boil. Stirring continuously, cook until the caramel sauce begins to thicken. This should only take a few minutes. Remove the sauce from the heat, and add the vanilla extract, stirring it into the thickening caramel. The caramel sauce will continue to thicken somewhat as it cools. When it reaches desired thickness, it’s ready to serve. This easy caramel sauce goes great with sliced apples, ice cream, cheesecake or apple pie. It can be refrigerated for up to 1 month, or frozen in an airtight container for up to 3 months.\r\n |
| Title: | Chimchurri Sauce |
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| Run Time: | 88 seconds |
| Transcript: | Chimichurri is an uncooked, herb-based sauce or marinade with many variations. Extremely common in South American cuisines, chimichurri is most often served with grilled steak, but can accompany grilled fish and meats of all kinds. To make chimichurri sauce, begin by assembling the following ingredients: 1 large bunch of fresh flat-leaf parsley, with stems removed and finely chopped; 5–8 cloves of garlic, peeled and finely chopped; 5 tablespoons of distilled white vinegar; 5 tablespoons of water; ½ teaspoon of dried oregano; ½ to 1 teaspoon of hot pepper flakes; coarse salt and black pepper, to taste; and 1 cup of extra virgin olive oil. This recipe yields 2 cups of chimichurri sauce. In a food processor, combine the parsley, garlic, vinegar, water, oregano, pepper flakes, olive oil, salt, and black pepper. Process to create an emulsion. Adjust seasonings to taste. Your chimichurri is now ready to serve. It can be stored in the refrigerator for up to three weeks. |
| Title: | Hoisin Sauce |
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| Run Time: | 87 seconds |
| Transcript: | Hoisin sauce is a thick, reddish-brown sauce used in Chinese and Chinese American cooking. It has a subtle balance of sweet, salty, tangy, and spicy flavors. It is used as a dipping sauce and glaze and stands up well to savory meat dishes. It may also be used as a base in more complex sauce recipes. Here’s how to make hoisin sauce. Begin by assembling the following ingredients: 4 tablespoons of soy sauce; 2 tablespoons of creamy peanut butter; 1 tablespoon of sugar; 2 teaspoons of rice wine vinegar; 1 garlic clove, finely minced; 2 teaspoons of sesame oil; 1 teaspoon of hot sauce; and ⅛ of a teaspoon of ground black pepper. This recipe yields ½ of a cup of hoisin sauce. Add all of the ingredients to a mortar, or, if preferred, a food processor. Use the pestle to stir in and incorporate the ingredients until smooth. Your sauce can be used immediately or stored in the refrigerator for up to one month. |
| Title: | Hollandaise Sauce |
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| Run Time: | 105 seconds |
| Transcript: | Hollandaise is perhaps the most well-known sauce of French cuisine. It is part of the classic breakfast dish eggs Benedict and is a popular accompaniment of fish dishes and steamed asparagus or broccoli. Hollandaise sauce has a reputation for being hard to perfect, but keeping a close eye on the temperature of the egg and butter and whipping vigorously and continuously will help create a seamless emulsion. Here’s how to make Hollandaise sauce. Begin by assembling the following ingredients: 4 egg yolks; 1 tablespoon of lemon juice or white wine vinegar; 1 cup of butter; a pinch of cayenne pepper; and a pinch of salt. This recipe yields 4 servings of Hollandaise sauce. Place the egg yolks in a stainless steel mixing bowl. Add lemon juice or white wine vinegar and whisk vigorously until the mixture thickens and roughly doubles in volume. Melt the butter in a small saucepan, skimming any solids off the surface. Once melted, keep the butter just warm enough to remain in a liquid state. Now add several inches of water to a medium saucepan and bring to a gentle simmer. Set the bowl of egg yolks and lemon over the top of the pot, effectively creating a double boiler. Whisk the egg mixture until it is pale and thick, between 3 and 5 minutes. Then remove from the heat and slowly add small amounts of the liquid butter to the yolk mixture. Whisk all the while to create an emulsion. If the mixture becomes too thick while whisking, simply add a splash of cold water. Season to taste with salt and cayenne pepper. Serve immediately or keep warm at 145 degrees Fahrenheit to maintain the emulsion. |
| Title: | Marinara Sauce |
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| Run Time: | 96 seconds |
| Transcript: | Marinara sauce is perhaps the most widely consumed Italian sauce, popular no doubt for its simple base of tomatoes, olive oil, garlic, salt, and fresh basil, which can host endless variations. While prepared marinara sauce is readily available in supermarkets, it is easy and fast to make at home—and most home cooks already have the standard ingredients on hand. Here’s how to make marinara sauce. Begin by assembling the following ingredients: 1 28-oz can of whole peeled tomatoes; ¼ cup of extra virgin olive oil; 7 cloves of garlic, slivered; 1 teaspoon of salt; and 1 large sprig of basil, plus more for garnish. This recipe yields 4 servings of marinara sauce. Pour the canned tomatoes into a large bowl. Crush each tomato by hand to release the juices and break down the flesh. Set aside. Heat the olive oil over medium heat in a large skillet. When the oil is hot, add the garlic slivers and allow them to sizzle but not brown. Once the garlic is sizzling, stir in the tomatoes and tomato liquid along with the salt and fresh basil. Simmer the mixture for 15 minutes, until the sauce has thickened and the oil on the surface of the sauce is a deep orange. Before serving, discard the spent basil and garnish with fresh basil if desired. Marinara sauce keeps in the refrigerator for up to 2 days and tastes even richer on the second day. It can also be frozen and reheated. |
| Title: | Mayonnaise |
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| Run Time: | 101 seconds |
| Transcript: | Mayonnaise is a thick, creamy mixture of egg yolk, oil, and acid. It can be flavored with a variety of spices and other ingredients to give it distinct tastes. Mayonnaise is served cold and used as a condiment or dressing. It makes a delicious sandwich spread and, in much of the world, is a popular dip for French fries. Here’s how to make mayonnaise. Begin by assembling the following ingredients: 1 egg yolk, at room temperature; ½ teaspoon of Dijon mustard; ¼ teaspoon of salt, plus more to taste; ¾ cup of olive oil, divided; 1 teaspoon of white wine vinegar; 1½ teaspoon of lemon juice; and ¼ teaspoon of white pepper. Place the egg yolk, mustard, and salt in a bowl, and whisk until combined. Then bit by bit whisk in ¼ cup of the oil until the mixture thickens. Next, whisk in the vinegar and lemon juice. Add the remaining oil in a thin stream, continuing to whisk until well-blended. If the oil does not appear to be combining well with the mixture, stop adding oil and whisk until smooth. Then continue to add the rest of the oil. Once mixture is well-blended, add the white pepper and additional salt to taste. Your mayonnaise is ready to use. Use it immediately or store it for up to 2 days in the refrigerator.\r\n |
| Title: | Mornay Sauce |
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| Run Time: | 125 seconds |
| Transcript: | Mornay sauce is a cheese sauce based on béchamel, one of the five “mother” sauces in French cuisine. Mornay is typically used to add an extra bit of flavor to pasta, meat, fish, and egg dishes. It also makes for a sinfully rich macaroni and cheese. Here’s how to make Mornay sauce. Begin by preparing a béchamel sauce: 4 tablespoons of unsalted butter; ¼ cup of finely chopped onion; ¾ cups all-purpose flour; a pinch of salt; 4 cups of whole milk, at room temperature; a pinch of nutmeg; and white pepper to taste. This recipe yields 4 cups of béchamel. In a saucepan, melt the butter over medium heat. Add the onion and cook until it softens. Lower the heat as needed to make sure the butter does not brown. Once the foam in the melting butter subsides, add the flour and salt and stir frequently for about 5 minutes until a pale paste forms. Next, slowly pour in the milk in batches while whisking continuously. The milk should begin to incorporate with the mixture. Keep adding in batches until the mixture is smooth. Make sure to use either warm or room-temperature milk, as cold milk will result in a lumpy consistency. Reduce the heat to low and simmer gently. Stir occasionally until the sauce thickens; this will take about 10 minutes. Flavor with a pinch of nutmeg and white pepper to taste. When the béchamel sauce is prepared, it\'s time to add ¼ cup of coarsely grated Gruyere cheese. Parmesan, Emmentaler, or white cheddar may also be included or substituted. Add the shredded cheese slowly, allowing it to melt and fold into the sauce. Whisk gently until the sauce is creamy and smooth. Serve immediately or keep warm before serving. The sauce does not reheat well and is best suited for immediate consumption. |
| Title: | Pesto Sauce |
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| Run Time: | 90 seconds |
| Transcript: | The Italian pesto alla Genovese, simply known as “pesto,” is an uncooked sauce made of basil, garlic, olive oil, salt, pine nuts, and Italian cheeses. The suspension of the ingredients in oil creates a somewhat lumpy paste that is a bright emerald green. It makes a delicious topping for bruschetta and a fresh, light sauce for pasta. Here’s how to make pesto. Begin by assembling the following ingredients: 4 cups of fresh basil leaves, which is about 3 large bunches; ½ of a cup of olive oil; ⅓ of a cup of pine nuts; 2 garlic cloves, peeled; ¼ cup each of freshly grated Parmesan and Pecorino cheese; and 1 teaspoon of coarse salt. This recipe yields 2½ cups of pesto sauce. Place the basil leaves, olive oil, pine nuts, and garlic cloves in a food processor or blender and process until a paste forms. Add both cheeses and salt. Process until smooth. Scrape the paste into a small bowl. Chill in the refrigerator before using. |
| Title: | Thai Peanut Sauce |
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| Run Time: | 102 seconds |
| Transcript: | A staple sauce and condiment in Southeast Asian cooking, peanut sauce pairs well with meat and vegetables and is perhaps well-known as a dipping sauce for satay, or grilled meat skewers. It is also used as a dip for spring rolls, as a salad dressing, and as a sauce for noodle dishes. Here’s how to make Thai peanut sauce. Begin by assembling the following ingredients: 1 13.5-oz can of full-fat, unsweetened coconut milk; ¼ cup Thai red curry or Massaman curry paste; ½ of a tablespoon of salt; ¾ of a cup of sugar; 2 tablespoons of apple cider vinegar; ½ of a cup of water; a pinch of red chile flakes; and 1 cup of coarsely ground roasted peanuts, or ¾ cup unsweetened creamy peanut butter if you prefer a smoother sauce. If desired, collect an assortment of Thai herbs such as basil, cilantro, or kaffir lime leaves for garnish. Combine the coconut milk, curry paste, ground peanuts or peanut butter, salt, sugar, apple cider vinegar, water, and a pinch of red chile flakes in a heavy-bottomed pan. Stir well, breaking up any chunks. Bring the mixture to a gentle boil over medium heat, whisking continuously for 3 to 5 minutes. Remove the pot from heat and allow to cool to room temperature. Serve immediately or store for up to a week in the refrigerator. Sprinkle with additional ground peanuts, chile flakes, and fresh herbs as desired. |