Hot Sauces & Dips How-Tos
How To: Make eel sauce
Eel sauce, or kabayaki sauce, is a thick, sweet Japanese sauce commonly served as a dipping sauce for Japanese seafood dishes. This eel sauce recipe is quick and easy... as well as delicious.
How To: Smooth out the lumps in your gravy when cooking
Don't give up when your gravy clumps! There are four simple tricks you can use to smooth out lumpy gravy - use a wire whisk to break up large lumps, use a wire strainer to strain out the lumps, mix in a flour and water mixture, or run it through a blender.
How To: Make your own butter from heavy cream
You can buy heavy cream or whipping cream at the grocery store, and then mix it in an electric mixer at home. Set your mixer to medium high (and make sure you've set up a shield of plastic wrap to protect against spatter!) and mix for five minutes. Then pour and drain, and you've got homemade butter!
How To: Thin a soup or sauce
Do your sauces come out to thick and un-pourable? Adjust a mixture that is too thick, using stock. Watch adn learn.
How To: Make clarified butter ghee
In this video Lori Winders shows us how to make ghee from regular butter. Her method takes about two hours to complete but she says that this way you can obtain much more ghee at one time. First, put two pounds of butter in a large cast iron skillet and then put it in the oven at a temperature of 250 degrees for two hours. After this is complete you take the pan out of the oven and with the help of a strainer and lots of layers of cheesecloth you filter the obtained gee in a jar. You will see...
How To: Make Roux
Learn how to make roux. A roux is the traditional French way to thicken and enrich gravies, sauces, and soups. The technique dates back more than three hundred years. To make roux, you'll need flour, clarified butter, and a whisk.
How To: Prepare a meuniere sauce
In this how to video Chef Paul demonstrates how to make meunirere sauce. A meunirere is a classic sauce that has stayed very true to its ingredients. All you need for this recipe is butter, parsley, and lemon juice.
How To: Make pani for Indian pani puri
This dish is a popular one of the streets of India. It's a great dish that is easy to eat and can take one bite to devour. This tutorial will focus on one part of the dish, the pani in the panu puri dish. Enjoy!
How To: Make your instant gravy taste like homemade
If you've gotten the store bought instant gravy as a way to save time, but have found that the taste just isn't up to what you'd really like it to be, there's still a way to get that savory homemade taste with just a few extra ingredients! In this video you will learn how to combine things such as mushrooms, sherry, and other great things to make a great tasting gravy!
How To: Peel, roast and blend tomatillos into a quick salsa
Husking tomatillos can be a sticky business. By peeling off the papery husks under warm running water you can eliminate a lot of the mess. To learn how to peel, roast and blend tomatillos into a quick salsa.
How To: Make a lump free sauce the easy way
In this clip, learn how to use the right technique so that you can come up with a lump free sauce every time. Most people are afraid of making their own sauces because they are afraid of lumps but if you follow a few simple steps you will get a smooth roux or topping every time.
How To: Make Louisiana-style tartar sauce
Tartar sauce is one of the most commonly used garnishes for fish. It fits perfectly with it and makes it taste, sometimes, better. With this video, you will find out how to make a Louisiana-style tartar sauce using easy to find ingredients. So good luck and enjoy!
How To: Measure honey without making a mess
In this video, Andrea Albin, Assistant Food Editor at Gourmet Magazine, explains an easy tip for measuring honey. She says that it can be difficult and messy to measure honey because it sticks all over the spoon when you try to get the spoon out of the jar. She suggests taking a small bowl of neutral flavored oil, such as vegetable oil, and dipping the spoon into the oil first. Next, pour the honey into the spoon. When you turn the spoon over, the honey slips out of the spoon easily without s...
How To: Know when fish sauce goes bad
Corinne Trang, author of Noodles Every Day, explains that contrary to popular belief, fish sauce doesn't last forever. As soon as you open the bottle, the air gets to it and it starts fermenting again.
How To: Make Santa Maria style salsa
This mild Santa Maria-style salsa recipe is adapted from one by Susan Righetti, an authority on the cuisine of California's central coast. Susan calls Santa Maria-style salsa, "the ketchup" of the Santa Maria valley, since it's always served along side the area's famous barbecued beef.
How To: Puree fresh garlic with olive oil
In this how to video Chef Jean-Pierre's garlic puree is a great flavor enhancer for any recipe requiring garlic. Use it as you would use minced raw garlic in pasta sauces, salsa, stews, stir fry etc. Be sure to refrigerate it, or freeze it, in a tightly sealed container.
How To: Make fresh pesto with basil and any type of nut
In this how to video Chef Jean Pierre's shares his recipe for pesto. Pesto is very versatile sauce and should be made to taste. Most basil pesto recipes call for pine nuts, but you can easily substitute walnuts, almonds, or any other nuts you may prefer. Be creative! The best thing is you can freeze it, so it is available whenever you need it.
How To: Make Guacamole with Hubert Keller
Ingredients 1/2 cup tightly packed cilantro leaves
How To: Make a basic white pasta sauce from scratch
A must for any alfredo dish - make your own white pasta sauce from scratch! You will need some milk or cream for the base. Then add in some onion, garlic, butter and any other spice you want. You will also want some corn starch or flour as a thickening agent.
How To: Make gravy with a quick and easy recipe
In this tutorial, we learn how to make gravy with a quick and easy recipe. First, grab a 1/2 stick of butter and melt it in a saucepan. After this, turn the heat down to medium and add three spoonfuls of flour. Stir this together until well combined, smashing out any lumps. Now, add 1 c of chicken broth by slowly stirring into the saucepan. Wait for this to heat up, then spoon out 1 c of drippings out of whatever meat you have cooked. Once your saucepan mixture has gotten thicker, slowly stir...
How To: Make a basic roux with butter and flour
In cooking, a Roux is used to add thickening to either a soup or a sauce and are a crucial base to both for certain recipe's such as a gumbo sauce or a Alfredo/cheese sauce. In this video you will learn how to make a basic roux to get started with melting butter in a pan and stirring in equal parts flour.
How To: Make bacon-sherry beurre blanc sauce
This creamy sauce goes best with a pan-seared rainbow trout, but you could also find other uses for this elegant seafood sauce, it doesn't have to stop at trout. This video recipe will show you just how to make the versatile sauce with rendered bacon and shallots, deglazed with aged sherry and veal stock, and thickened with butter. Keith Pooler of Bergamot Restaurant shows you the trick.
How To: Make a London beef broil
In this tutorial, we learn how to make London broil with Chef John. If your meat is frozen, slowly defrost it in the fridge for two days. After it's thawed, cut the meat in half so you have two thick pieces. Next, find the half that has fat on each side, and cut off the part with fat. Now, add balsamic vinegar, black pepper, olive oil, and dried Italian herbs into a pan and marinade your meat in it on both sides. Now preheat your oven on high broil and place your meat on a rack with foil unde...
How To: Make fresh Mediterranean tahini from scratch with Dede
In this tutorial, learn how to make fresh and delicious Tahini with Dede. This is not tahini sauce, but actual thick and delicious Tahini paste that can be used in a ton of recipes. This dish couldn't be easier - it is essentially only two ingredients: sesame seeds and vegetable oil. Dede will walk you through the entire process and help you on your way. Enjoy!
How To: Make smoked trout guacamole
In this installment of the wildly popular Food Network program Diners, Drive-ins, and Dives, Guy Fieri is in Cleveland to sample a smoked trout guacamole. This modern twist on the Mexican staple looks simply divine, and also not too challenging to make if you don't mind putting a little elbow grease into the mashing of the avocados.
How To: Make mustard from seeds
In this video from inthemoodforfood.com, Chef Kev shows us how to make mustard. Mustard is actually really quick to make once you've actually soaked the mustad seeds overnight. We're going to use two types of mustard. One if yellow mustard, and the other is brown or black mustard that's slightly spicier. Put 3 tablespoons of each into a bowl. Add 1/2 cup of water and 2 tablespoons of lemon juice. Put this into a blender and add the following: An additional 1/2 cup of water, 1 tablespoon of tu...
How To: Make hollandaise sauce with an immersion blender
This video demonstrates a recipe for Hollandaise sauce, which is an egg based sauce similar to mayonnaise except that it's warm and made with butter. First he melts the butter in a sauce pan and lets it boil. He breaks some eggs into a tall glass and adds some vinegar. He pours the hot butter into the glass and uses a Bamix immersion blender to mix the ingredients, whipping it up until the mixture is thick and creamy in the glass. He then cooks a piece of salmon to go with the Hollandaise sau...
How To: Make a BBQ-glaze
Don't just make any barbecue sauce, try something different, try something "award winning". This BBQ glaze is pretty easy, and has a sweet, sour flavor with mystery ingredients that provide aromatics. If you're cooking meat tonight, this barbecue glaze is the perfect flavoring to add.
How To: Make homemade sauerkraut with cabbage and sea salt
Don't settle for store-bought sauerkraut, do it right with your own two hands and make homemade sauerkraut from cabbie and sea salt. Yep, that's all it takes to make a delicious sauerkraut condiment to go with anything, like polish sausages or bratwursts. Never buy sauerkraut again. Watch this video recipe to see how to make it.
How To: Make a simple kalamatta olive butter spread
Love kalamata olives? Love butter? Are you thinking what I'm thinking? In this cooking lesson from chef Jason Hill, you'll learn how to prepare a simple kalamata olive butter spread perfect for entertaining.
How To: Make a southwest sauce
In this video Chef Jason Hill of Cooking Sessions shares his southwest sauce recipe which is used on burgers, sandwiches, salads and dips. For the southwest sauce you will require 1/4 cup of cilantro leaves, 1/2 a tomato, 1/4 onion, 1 Serrano pepper, 1/2 a teaspoon of cumin, 1/2 a teaspoon of kosher salt, 1/4 teaspoon of cayenne pepper, a cup of mayonnaise, a cup of sour cream and a clove of garlic. Add the ingredients into a food processor and grind it to a puree as shown. After that add the...
How To: Make country gravy
Homemade biscuits are great. But coupled with homemade gravy, they’re irresistible! Follow this Howcast recipe guide to learn how to make country style gravy.
How To: Make gravy with roux
Learn how to make gravy with roux. Preparing smooth and savory gravy is easier than you may think. The trick to avoiding lumps is to use a roux as a thickener for gravy. To prepare the gravy, you'll need broth (turkey, chicken or a combination of broth and water), fat separator, roasting pan, all purpose flour and roux.
How To: Make spaghetti bolognese with leftover hamburger meat
Bethenny doesn't like to let any food go to waste, like some hamburger patties she grilled the day before. In this cooking how-to video, Bethenny Frankel shows you how to make quick and easy spaghetti bolognese using the leftover hamburger meat. Follow along and see how tasty the spaghetti bolognese can be with items you probably already have in our fridge.
How To: Cook an Italian ragu meat sauce
Watch this how to video and learn how to cook up a classic Italian meat sauce. This ragu sauce recipe is very versatile and can be used as the base for many other sauces. Use this ragu sauce for cottage pie, spaghetti, or anything else you have in mind.
How To: Make and freeze pesto using fresh basil
Pesto recipes keep summer going all year long. Rita Heikenfeld, from AboutEating.com, had a bumper crop of basil this year. And one of her favorite ways to keep that basil on her table year round is this pesto recipe for the freezer. Pair this basil pesto recipe with pasta for a fresh and delicious dish that will keep you thinking of your garden all year round. Watch this how to video and learn how easy it is to make homemade pesto with fresh basil. All you need is basil, olive oil, garlic, p...
How To: Emulsify oil and eggs to make mayo
Learn how to properly add oil or butter to an egg or cream base to create a mixture that won't separate. This cooking technique is called emulsifying.
How To: Prepare wasabi dipping sauce
This very simple (and fat free) dipping sauce is a great all-purpose condiment for many things. It is wonderful with spring rolls and it is delicious Asian dumplings, pot stickers, etc. The ingredients you will need are wasabi powder, seasoned rice vinegar, shiracha hot sauce and soy sauce.
How To: Make Ghee (Clarified Butter)
Ghee is also known as clarified butter and is an integral part of cooking and a must have in most Indian kitchens. It is made from fresh butter that is melted and simmered to get a clear golden liquid. You can use the ghee to season lentils, vegetables, to make parathas, sweets or even use it as a spread.
How To: Make Tomato and Corn Salsa
This popular tomato and corn salsa dish is easy to make and on the eyes! The colors and flavors really pop, and all you need are the right ingredients to compliment each other. Ingredients
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