Sauces & Dips: Page 8

Think of this as a science project that illustrates how a liquid can transform into a fatty solid. A delicious science project that requires a lot of elbow grease.

Watch this video to learn how to make a rich, silky vanilla pastry cream that can be used to fill cream puffs, éclairs, cakes, and more.

Very versatile and quick to make, this recipe for bearnaise sauce goes well with all varieties of grilled meats.

This gravy is perfect to dress up everyone's plate. Watch the video and get the recipe and step by step instructions on how to prepare.

Many of us probably associate coconut mostly with dessert or dinner, but rarely breakfast. In this video you will learn how to make coconut chutney from raw coconut which is a must have for Indian breakfast food like dosai and a healthy easy way to start your day.

This video demonstrates how to make homemade ranch dressing. You can also make this low fat using low fat mayo and skim milk. Nothing is as good as homemade.

If you enjoy chips, but dislike store-bought salsa, this video is for you. While the time is obviously sped up, this is a simple Mexican salsa dish that can be made fresh with little effort.

Louis Ortiz shows you a classic French sauce and beurre blanc sauce. These are real nice rich butter sauces that go really well on seafoods,chicken and a multitude of other dishes.

Bechamel is one of the classic French "mother sauces" and the starting point for most cheese sauces and gratin dishes. If you've ever made baked macaroni and cheese, you've probably made bechamel. A blend of white roux and scalded milk, bechamel is one of the easiest French sauces to make.

Browned butter enriches just about anything it touches with a warm, nutty richness. From fish to squash, Brussels sprouts, even frosting, browned butter makes even simple preparations seem extraordinary.

A versatile and easy to make dressing perfect onto of a fresh salad. Preparation time is 5 minutes and cooking time is 5 minutes.

Chef John shows you a fantastic, all-purpose salad dressing using sherry vinegar. The second is a technique that makes emulsifying a dressing a fast and easy process. The reason I like sherry vinegar so much is that combines the complex, tartness of really good wine vinegar, with the rich, sweetness of balsamic vinegar. The vinaigrette shown today literally goes great with everything; whether it's under a delicate filet of poached fish, over a grilled steak, or with an avocado salad, as you see...

A delicious, buttery brandy topping for your Christmas pudding. It's simple to make and you won't find better on the shelf!

Dashi is a key ingredient in many authentic Japanese recipes. Follow this expert led guide to find out how to make it the right way. A great place to start if you are preparing a Japanese meal. Enjoy this Dashi recipe.

Sweet and sour sauce is tasty with stir-fried meats or as a dipping sauce. Learn how to make this flavorful sauce at home. Ingredients needed are rice vinegar, brown sugar, ketchup, soy sauce, corn starch, water chooped green pepper and chopped pineapple. You can serve it over a stir-fry, or use it as a dipping sauce for dumplings or egg rolls. This is an Asian sauce.

This fruity salsa blends the sweet taste of pineapples with spicy vegetables. Enjoy it with corn chips or over chicken or fish. You will need cilantro, garlic gloves, white onion, red pepper, jalapeno pepper, juice of a lemon, salt and pepper, for an execellent twist on a traditional Mexican sauce.

Chef Zarela Martinez demonstrates how to make mole verde. This sauce with slight tartness is perfect for tamales. It is a traditional green ground sauce with tomatillos.

Clarified butter separates the butter fat from the milk solids and water. This method is a quick and easy way to achieve this goal. All you have to do is heat the butter, strain , and store! You will need 8 3/4 ounces of butter, a saucepan, spoon, sieve, cheese cloth that is slightly damp, and a bowl.

Thai peanut sauce can be used as a dip for vegetables or as a sauce for meals. Try this easy version that uses real peanuts. Ingredients needed are brown sugar, water, dark soy sauce, sesame oil, tamarind paste, fish sauce, chili sauce and dry roasted peanuts.

Chef Roberto Donna demonstrates how to make pesto sauce. Basil, olive oil and garlic are merged to form this fragrant, bold sauce, ready to top a variety of dishes. It is assembled in a blender. Add salt to taste. This has a lighter garlic taste.