Food Network shares how to make a roux, which is the base to thicken sauces and soups. It’s made from equal parts butter or oil and flour. For a light roux, melt butter over medium-low heat, add flour and stir constantly with a wooden spoon in a figure eight for even cooking. In three to five minutes the light roux will be slightly puffed. It can be used in white sauces like white pepper gravy or bechamel sauce. A brown roux is perfect for gravy and will need to cook for six to seven minutes. Dark roux is great for Cajun and Creole recipes and needs to cook for eight to 15 minutes. Keep in mind that the longer a roux cooks, the less thickening power it will have. Always let your roux cool slightly before adding another liquid, like stock or milk, then whisk and simmer to your desired thickness.
Ina Garten shows how quick and easy it is to make homemade hollandaise sauce with a blender. Her key to making the perfect hollandaise sauce is to use the yolks of two eggs that are at room temperature, which helps them better absorb the hot butter and emulsify when blending. Pair this foolproof recipe with eggs Benedict.
Bobby Flay explains that making chimichurri takes a lot of herbs, which will be finely chopped up in a food processor. The herbs are the base of the sauce. He starts by adding flat-leaf parsley to the processor and tops it with a bit of fresh oregano. He then adds fresh cilantro, red wine vinegar, lots of black pepper, fresh garlic and smoked paprika to the processor. He tops it off with salt and a healthy amount of olive oil and purees it. The finished chimichurri has a slight red tinge to it thanks to the paprika. Bobby recommends using chimichurri sauce on fish, grilled chicken and red meats.
Guy Fieri visits Smalley’s Caribbean Barbecue in Stillwater, Minnesota. Owner Shawn Smalley claims Guy hasn’t known real heat until he tries Shawn’s infamous 666 Wings. Shawn starts with sauce called Death Juice that includes the hottest peppers there are: habaneros, scotch bonnets and ghost peppers. He adds to the sauce Frank’s Red Hot Sauce, vinegar, homemade curry powder, salt, pepper and sugar – and more ghost peppers. After cooking the sauce for an hour, Shawn reduces it down and purees it. Fresh-cooked wings are then tossed in the sauce. When the wings are dished up with blue cheese dressing and celery, Guy can’t even get close to them because of the vapors. Guy brings in his (unsuspecting) friends to try the 666 Wings with him. After eating one wing, Guy buries his face in the blue cheese, while his friends comment that he didn’t warn them exactly what they were agreeing to. Guy sums it up by saying, “It hurts all the way through.”