Hot Sauces & Dips How-Tos
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 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: Fix sage and pistachio pesto with squash pasta
Learn how to fix this simple pesto and squash pasta with a twist. Combine it with sage and pistachio in this easy pleaser.
How To: Serve olive tapenade for a party or get-together
In this clip, learn how to make a tapenade for your party or get-together that you can serve as an appetizer or a first course. This classy dish is also great for cocktail parties and can be served on little individual pieces of bread or crackers. Present this healthy and delicious treat to your guests and they are sure to love every bite.
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: Turn store-bought dips into designer party food
Turn those store bought dips into designer party foods. Make a star dip stencil from a flexible cutting board. Make lemon peel stars with canape cutters. Serve your dips in stylish glassware to add that extra special touch. Turn store-bought dips into designer party food.
How To: Render regular butter into clarified butter
Before watching this video, we thought there was only one type of butter: The kind you buy in sticks or in plastic containers at the grocery store and toss into all your foods for extra flavor. But apparently butter is a much more complex foodstuff than we thought.
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: 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: Make delicious syrup with apple cider, cinnamon, brandy and brown sugar
Turn your apple cider into a delicious syrup with a little cinnamon, brandy and brown sugar. This apple cider syrup can be used in a variety of recipes. Add it to maple cream cheese icing for pumpkin whoopie pies and even use it in cocktails that need a hint of sweetness. Experiment with it in anything that asks for the feel-good flavor of apples.
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 your salad dressing less oily & greasy
In this clip, learn how to alter your vinnegarette so that it is not as greasy and heavy. Average dressings contain a lot of excess oil and in this quick tip from CHOW you will learn how to be healthier by cutting some out.
How To: Make Guacamole with Hubert Keller
Ingredients 1/2 cup tightly packed cilantro leaves
How To: Make savory brown gravy from flavorful turkey drippings for Thanksgiving
That Thanksgiving turkey isn't anything without the right kind of gravy to accompany it. A great turkey gravy makes your feast better for everyone. It's especially great to have if your turkey is dry— it's a lifesaver. But like we said— you need the right kind of gravy!
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 the world's best apple butter from scratch
There is no better way to get an Apple Butter recipe than passed through generations. In this two part tutorial, learn how to make family favorite apple butter for use in recipes or on its own!
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 Pakistani pakora kurhi (curry)
Take 2 cups of baisan in a large bowl. Add salt, 1 teaspoon of chili powder, chopped coriander, 2 chopped green chilies, 1 teaspoon baking soda and one chopped onion.
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 Pakistani kofta (meatballs in gravy)
Ingredients: 1 kg mutton, boneless
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 a basic bechamel sauce with Bon Appetite
Watch this how to video and let Bon Appetit Magazine show you how to make a basic French bechamel sauce. Bechamel is a basic white sauce often used as a base for other sauces. This French sauce is also a key ingredient in many other recipes, watch and learn how to prepare it with the help of Bon Appetite Magazine.
How To: Make raw garlic and chilli infused olive oil
Luci Lock shows you how to avoid the heavy price tag and unhealthy processing of commercial flavored olive oils. You'll love this simple and delicious recipe for garlic chili olive oil.
How To: Make butternut squash marmalade
This butternut squash marmalade recipe will add an alternative boost to your breakfast table. It goes exceptionally well with toast and butter! Try this Butternut Squash Marmalade recipe. Make butternut squash marmalade.
How To: Prepare a spicy Arrabbiata sauce for pasta
Arrabiata sauce, of Roman origin, is a tomato sauce seasoned with garlic and red chili. It's tangy and spicy all at once, which means you can whip the sauce up and toss it onto any type of pasta for a taste explosion.
How To: Make Trinidad hot pepper sauce
In this video, we learn how to make Trinidad hot pepper sauce. First, cut up any hot peppers that you can find and remove the seeds from the middle of them. After this, place the peppers (you want about 8) into the blender with 1/2 of a garlic and 3 green onions. Also add in a handful of cilantro, then cover with vinegar. Place the top onto the blender, then blend it until you get a liquid consistency and everything is well blended together. When this is finished blending, pour into a couple ...
How To: Make creamy blue cheese dressing from scratch
There's nothing better than homemade dressing, and this blue cheese dressing recipe is sure to stay in your recipe box. Watch and learn how to make this dressing from scratch, in just minutes, with Kevin Carey of Verrill Farm. He'll show you how to make this tangy, creamy yet textured, versatile blue cheese dressing. Pungent blue cheese mixes with mayonnaise, sour cream, scallions, red wine vinegar and a pinch of seasonings. Serve with chicken wings, as a dip for crunchy vegetables or simply ...
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: Prepare homemade tartar sauce
Buying tartar sauce from the store can be easy and all, but making your own can not only taste better, but be more fun as well. In this tutorial, you'll be finding out how to prepare your own homemade tartar sauce from scratch using easy to get ingredients. It's perfect for your fish and chips and can be used with other foods as well. Enjoy!
How To: Make peppercorn sauce for steak
Not sure what to use to compliment your steak dinner? Why not try a peppercorn sauce, a surefire way to brighten up a yummy steak. This recipe takes about ten minutes to prepare and requires the following ingredients:
How To: Make a French bordelaise sauce
In this tutorial, Chef John from Food Wishes shows us how to make a simple bordelaise sauce. First, take 4 shallots and peel and slice them. Place them into a saucepan with a little bit of butter and a pinch of salt. Slowly caramelize the shallots over low-medium heat. Once they are caramelized, add 1 cup of red wine to the pot and bring to a simmer. Keep stirring and once the wine is reduced, add 2 cups of veil stock. Now, reduce this to half and remove it from heat. Pour this through a stra...
How To: Thicken gravy for holiday meals
Food editor Melissa Roberts shows a few different ways to thicken gravy. The first way that is shown is using either arrowroot or cornstarch. Both of these ingredients are gluten free and must be dissolved completely in cold water before adding to hot liquids as clumping will result if added straight. The next method to thicken your gravy is called a buerre manie'. A beurre manie' is French for needed butter. This method is a paste made by combining three tablespoons of butter and three table...
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: Make Indian ghee or clarified butter
Does your recipe call for ghee, or clarified butter? Watch how easy it is to make this healthy alternative to traditional butter.
How To: Make Indian hari chutney (cilantro chutney)
Watch as Manjula prepares this hari chutney, a classic Indian cilantro chutney. You will need:
How To: Make raspberry glaze
The versatile glaze topping not only makes the perfect complement for a number of cakes and desserts but is also quick to prepare. Sample this Raspberry Glaze recipe. Make raspberry glaze.
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: 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 an easy homemade caramel sauce
Is caramel one of your favorite condiments ever? Then you should definitely teach yourself how to prepare a homemade caramel sauce for two reasons: 1. To save money since you eat caramel often, and 2. To eat fresh and healthy, since most stores carry caramel sauce in jars that have been sitting on the stands for who knows how long.
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