The Sauces Everyone Needs to Know

Summary by Krater

The video demonstrates how to make six foundational sauces, including mayonnaise, vinaigrette, tomato sauce, béchamel, hollandaise, and herb sauces like chimichurri and pesto, as well as a pan sauce. It explains the techniques of emulsification, roux preparation, reduction, and herb chopping to create versatile, everyday sauces.

From the video

Answers: How do I make foundational sauces like mayo, vinaigrette, tomato sauce, béchamel, hollandaise, and pan sauce?

• foundation sauces
• emulsification techniques
• making mayonnaise
• making vinaigrette
• making tomato sauce
• making béchamel sauce
• making hollandaise sauce
• making herb sauces
• making pan sauce

Ingredients

• 2 egg yolks
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp water
• 3/4 cup oil
• 1 pinch salt
• 1/2 cup rice vinegar
• 2 tsp honey
• 28 oz can peeled San Marzano tomatoes
• 3 whole garlic cloves
• 1/2 tsp sugar
• 2 tbsp extra virgin olive oil
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• nutmeg
• 1 medium shallot
• 1/2 bunch fresh tarragon
• 1/4 cup dry white wine
• 1/2 cup white wine vinegar
• 1 bunch fresh parsley
• 1 red Fresno chili
• 1/4 cup fresh dill
• 1/4 cup fresh chives
• 2 tbsp capers
• 1 lime
• 3 tbsp toasted sesame seeds
• 2 cups fresh basil
• 3/4 cup pine nuts
• 1 cup parmigiano reggiano

What it concludes

• Emulsification is one of the most important sauce-making techniques and ensures sauces do not cling to or slide off food.
• Béchamel roux should be cooked for 30 to 45 seconds to remove the raw flour taste without browning.
• Adding acid to a pan sauce at the end helps cut through rich flavors and brightens the sauce.
• Mastering foundational sauces provides building blocks for culinary intuition in home cooking.