Real wasabi can be a little tricky to find, but once you do, your palate will be opened to a whole new sensation. Learn how to prepare real wasabi, and settle for no imitation.
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How To:
Smooth out the lumps in your gravy when cooking
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How To:
Make a BBQ-glaze
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How To:
Make Guacamole with Hubert Keller
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How To:
Make pani for Indian pani puri
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How To:
Make your instant gravy taste like homemade
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How To:
Make your salad dressing less oily & greasy
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How To:
Know when fish sauce goes bad
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How To:
Make tart and tangy southern-style tartar sauce
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How To:
Peel, roast and blend tomatillos into a quick salsa
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How To:
Make eel sauce
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How To:
Serve olive tapenade for a party or get-together
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How To:
Prepare a meuniere sauce
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How To:
Make a French bordelaise sauce
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How To:
Make hollandaise sauce with an immersion blender
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How To:
Make a Creole mustard sauce
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How To:
Make Indian hari chutney (cilantro chutney)
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How To:
Make delicious barbecue sauce with ketchup and honey
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How To:
Make barbecue sauce with the BBQ Pit Boys
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How To:
Make a simple kalamatta olive butter spread
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How To:
Make mayonnaise from scratch
-
How To:
Smooth out the lumps in your gravy when cooking
-
How To:
Make a BBQ-glaze
-
How To:
Make Guacamole with Hubert Keller
-
How To:
Make pani for Indian pani puri
-
How To:
Make your instant gravy taste like homemade
-
How To:
Make your salad dressing less oily & greasy
-
How To:
Know when fish sauce goes bad
-
How To:
Make tart and tangy southern-style tartar sauce
-
How To:
Serve olive tapenade for a party or get-together
-
How To:
Make a French bordelaise sauce
-
How To:
Make eel sauce
-
How To:
Prepare a meuniere sauce
-
How To:
Peel, roast and blend tomatillos into a quick salsa
-
How To:
Make delicious barbecue sauce with ketchup and honey
-
How To:
Make hollandaise sauce with an immersion blender
-
How To:
Make a Creole mustard sauce
-
How To:
Make Indian hari chutney (cilantro chutney)
-
How To:
Make a low-carb alfredo sauce
-
How To:
Make Louisiana-style tartar sauce
-
How To:
Make mayonnaise from scratch
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