Getting Sauced-The Easiest Way to Amp Up Every Meal | Test Kitchen Boot Camp

Make sauces in minutes with no cooking involved. No more boring food if you know how to whip up a quick herb sauce or reliable vinaigrette.
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[@GirlWantsANap]

Where have you’ll been hiding her ATK? She’s great! No unnecessary jokes, no extraneous rambling - just pure information. Love her!

[@marthaczyz1078]

She pops up on Cooks Country...but like everyone else, she has offscreen roles at the company

[@swansox]

I’m loving this series. More!

[@JackChurchill712]

i agree, the small little tips are the BEST

[@eileenvoorheis6949]

Thank you ATK for this series, and, thank you, Christie for sharing your knowledge. You made it look so simple.

[@vickidigrado5046]

I'm loving these series also. So many great tips. Thanks for sharing.

[@dicedrice7216]

Please keep this series going even after the quarantine ends! I've learned so much about cooking. Hopefully someday soon I'll be able to throw a decent dinner together.

[@MichaelEllis1]

I jumped right on it after just watching this video. I've been making mayo for years, and still I learned a great tip in this one. I use a wide-mouth pint jar, which my immersion blender just fits in. The tip I didn't realize before was to insert the blender into the jar with the egg, mustard, salt and vinegar already in place. I gave it a very quick whiz to mix those together before I dumped all the oil on top of the other ingredients AND the business end of the blender. I made myself be patient while the blending happened in the bottom of the jar and when it was clearly creamy and emulsified, I slowly raised and lowered the blender in the jar, maybe a total of 10 times, until all the remaining oil on top had been incorporated. It made an absolutely perfect mayonnaise. 2nd tip I learned, I used the whole egg and not just the yolk. That decreases the time and cleanup involved. (But now where will I get my egg whites for cocktails? :) ) Thanks Christie.

[@dpofahl]

Absolutely love this series. I'm really enjoying it and I'm learning a ton even though I've been cooking 6-7 days a week for over 25 years. Thanks for sharing your knowledge!!

[@heidibertels1779]

Wow! ALWAYS something new to learn! Thanks! Fun to see your kitchens!

[@spizzlo]

I've never seen this lady on ATK but she is a great host.

[@annldahl2154]

One of Cook's Country chefs.

[@rachaelnikkola8257]

Yes! Christine is WONDERFUL!

[@spizzlo]

@@jamesjfisk4968 very cool thanks!

[@Passionforfoodrecipes]

Oh yeah, now we're getting saucy!

[@cnhaynes57]

Oh, I see the mustard is almost gone from that jar. One thing suggested by a chef on Seattle Kitchen is to add the vinegar, oil and herbs and shake it up to make a salad dressing to use up the remaining mustard. I did love the explanation of the difference of oil/acid ratios between salad dressing and herb sauce.

[@johnsmiht7776]

Yes! More in this series, please.

[@SusanBinks]

Every one of these episodes is helping me to be inspired to cook again. I need to cook - it's my creative place. It's been tough to want to lately, but ATK pulls through with a big win with this series. Thank you. Your enthusiasm is inspiring.

[@getwiser87]

So interesting! The comment about the food processor making evoo taste bitter is something I never realized! Made a quick vinegarette in a bullet blender yesterday and it came out bitter and I didn’t know why! Now I do!!!

[@seikibrian8641]

Yes, a food processor introduces a lot of micro-bubbles of air, and that oxidizes the oil.

[@barkingbeauties]

The mayo is pure wizardry!! I just made it and I could not believe it, so simple, fresh and easy. Thank you for blowing my mind!!!

[@michelj.gaudet5048]

Wow!✨🤗✨ This was one of the most pleasant videos that YOU presented that I can recall watching, and I’ve been watching y’all for a long time. Thank you very much!

[@matthewposton3243]

“The world is your oyster, when your pepper’s flat” “the world is your oyster - creamy sauce.” They love those food based phrases!

[@mayalimon7318]

Really love these boot camp episodes. Thank you. I’ve learned a lot. How about cutting up a whole chicken AND deboning a chicken thigh. Separately leg from thigh and separating breast (from 2)

[@rachelsweets]

Great suggestion

[@daryleneteel3408]

kzbin.info/www/bejne/pHWsfGuipLqHZ80

[@daryleneteel3408]

This video will show you how to break down a chicken.

[@hazeljanehopkins5652]

Great series, keep ‘em coming!

[@elizabethshaw734]

I lived in Morocco for a number of years and we made charmula three times a week! It went on chicken and fish mostly and when I was married there were 100 whole chickens that we made that herb sauce for and slathered with marinating them! It is delicious and I highly recommend it! Some people use a mix of cilantro and flat leaf parsley.

[@denisoliver213]

Excellent presentation, Christie. It was informative and fun to watch. Thank you.

[@TitoTimTravels]

This is the first of the 'boot camp' series I have seen. So far it looks like a great idea. This host was really good, too. 😎

[@itellsri]

Like the no nonsense pure information sharing....can see the ton of experience Christie has and the attention to detail for every single step is awesome...wish she makes more good videos like this .....and watching her videos is like reading a good book.

[@mpet483]

I love content like this-general rules to help home cooks expand their repertoire. More Test Kitchen Boot Camp, please!

[@leegreen159]

Love this so much! I just bought the ATK All About Sauces cookbook, but it is so nice to have these basics first. Have loved them all. I wait for them every day, for a break from working at home.

[@wild-radio7373]

Link to cookbook? Please ♡♡♡

[@leegreen159]

@@wild-radio7373 Here it is on Amazon. Sorry, I got the name wrong, it's Just Add Sauce. www.amazon.com/gp/product/1945256249/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 I got the Side Dish Bible too, so I can't wait to see what happens with the video on vegetables! www.amazon.com/gp/product/1945256990/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

[@TheArteditors]

impressed you know halloumi. hello from Cyprus, the land of halloumi cheese

[@fobMCRspPATD]

Love the graphics

[@charlesgervin714]

I love this boot camp series. I love seeing the kitchens of your cooks. Don’t replace the test kitchen, but those boot camp postings has really emboldened me in my own kitchen.

[@donnacostanzo6291]

Lovin' the Boot Camp posts in general and this one on sauces in particular to dress up old favorites 👍❤️

[@jimfranklin9770]

Folks, these boot camp videos are priceless. Thank you.

[@flybyairplane3528]

Hi, I see we are in the same pew, yes I keep a few types of vinegar, typically, my voice for my normal salad is AVOCADO OIL & Sherry vinegar, @ yes my stick blender makes just the right amount of Mayo, I also use it when making my bottleneck squash soup, . Thanks 🇺🇸🇺🇸🇺🇸🇺🇸

[@MyName-ht9ir]

Sauces have always been extremely difficult for me, and yet I love them. I REALLY appriciate you gave me the basics! Thank you.

[@watermain48]

Nice touch using the metal bowl to whisk in at the start...enjoyed the rest of the video.

[@Dee_Rod]

This is a great video. I don't know if I can get over the mayo in the vinaigrette. It's superfluous. But the other emulsifiers mentioned are fantastic. Honey as well.

[@kevinparcher8514]

Actually I have used that method from Cook's Illustrated) and it doesn't separate. No last minute shaking or whisking. At least try it once before dismissing it.

[@Dee_Rod]

@@kevinparcher8514 you may be right. I haven't tried it. And as 'they" say: don't knock it until.... I'm not a big fan of mayo or any product that has eggs and is shelf stable. Usually when I make a standard vinaigrette I just have to give it a few shakes/stirs and it's good. How do you find the consistency to be when you include the mayo as when you don't? Thanks!

[@hollym5873]

These boot camps are so educational. Thanks

[@helenmahoney7114]

The book camp is brilliant. Thank you

[@longhairbear]

Thanks!!!! I use a 1949 Sunbeam Mixmaster, and I have the oil dripper wand that one uses to slowly drip oil from the juicer attachment bowl into the lower mixing bowl with the beaters running, I got to try making mayo, thanks.

[@zelma8]

Omg, this is fantastic!! I absolutely HATE mayo, my entire life, until I went to a fancy restaurant and loved it. Asked the chef about it, and all he said was "try to make it yourself, you'll see the difference." This is what I needed!! Thank you, Christie!! ❤️

[@HolyMess420]

I love Christie's hair today. 🙂 I always thought mayonnaise was with just egg yolks. This puts my mind at ease. I've been wanting to make my own for some time but I assumed I would be annoyed having an egg white around all the time. 😅 Loved this video. Thanks! 💜💚

[@connieholley1124]

Who knew? Thank you for educating us about simple sauces that pack lots of flavor.

[@ritahall8148]

I used to make mayonnaise using an immersion blender but it was no fun. Now I just make it in my food processor. I drilled a tiny hole in the plunger tube to let the oil drizzle in. I have never noticed bitterness, but that could be because of the way I use or season it, or maybe I just like bitter. I usually use the juice of 1/2 or 1 lime, a variable amount of olive oil and mostly safflower oil. Safflower oil is very good for mayonnaise.

[@ardentdfender4116]

Very Great Host. A Great Series and a very well explained topic that many people can very much use the fundamental explanation of how to jazz up their dishes. A Part 2 to this can even be done on more eloborate sauce making or hot sauces possibly.

[@ghittaeibschutz9513]

Excellent presentation of a very useful , practical subject! Thank you!👏💐

[@geoben1810]

Excellent recipe vid! Great tips on technique too! 👍🏻😉

[@rachaelnikkola8257]

Christine- you are the BEST! Excellent video that everyone can understand! Plus, you are so down to earth, everyone can relate to you! Thanks for sharing!

[@DennisHaydenLMT]

What a great series. While note taking I miss something. Happy it’s on KZbin so I can revisit

[@ghittaeibschutz9513]

Excellent , practical , useful presentation! Thank you!👏💐

[@MyMonkeyMinions]

We’ve been making our own dressings and my husband is hooked! Thanks ! You’re a great communicator!

[@aintnobodyherebutuschicken1418]

Fantastic video and presentation!!!😃 Great idea for getting kids to eat foods that are good for them! Many thanks for posting! God Bless 💞

[@jengus1951]

Oh my going to try that herb sauce soon! Yum!

[@frhythms]

Great video, thank you, Christie !

[@jimchallender4616]

Great Sauce Info - Maybe Cookin' isn't as difficult as I once thought! I'm gonna try making your three sauces.

[@lillianvazquez6672]

You are AMAZING 😍😍❤️❤️💕💕🤓🤓🤓🥳🥳🥳.......I was super nervous and thought this was only for fancy people but I feel fancy Thank you

[@wild-radio7373]

THIS is what I *needed* Thank you! 🤜👍🤛♡♡♡

[@Zw1d]

Yup, i approve. Simple but done right. You'll never but mayo after trying this one.

[@smck001]

Nothing new here, but that really was excellent. Put it across with no bull.

[@TerryBowl]

Such a great wat to get started. Thank you!

[@julipolito7761]

Omg! Just understanding the ratio! Thank you! Herb sauce...yum! Juli in Tucson 🌵🌵🌵

[@colleenpiechowski8511]

Andrew Zimmern love using chermola in different ways. Have to try it.

[@wahping13]

I make mayo or aioli pretty regularly, still some great sauce tips. My immersion blender will fit in a wide mouth pint canning jar, once it's mixed, scrape down the blender, and slap on a lid, less cleanup. 😉

[@joshdaniels2363]

BTW, you can use nonfat Greek yogurt as your base for a creamy sauce/dressing and it'll be healthier but no less delicious.

[@deirdreentrup9848]

Great idea

[@dontsqueakthecat]

I make hollandaise sauce pretty much the same as she made the mayo except, instead of oil, I bring butter up to a sizzle, don't let it brown just get really hot. Then I drizzle it in AFTER I start the immersion blender in the egg. Otherwise, scrambled eggs instead of 145+ for safety. I haven't had it fail yet

[@faithbridges8623]

I love the education of sauces - This was well done Thank You !

[@yixiuchan]

Thank you so much for demystifying sauces! One of my favorite aspects of eating out is the delicious and creative sauces chefs create, especially as my homecooking tastes so bland. I am going to start by making a vinaigrette for tonight's dinner!

[@rachelsweets]

Love this 😍😍😍

[@michaelbraico631]

Very well composed, clear, accurate, and interesting! Well done!

[@tomsaaristo6294]

Thanks for giving me the confidence to make mayonnaise with an immersion blender!

[@lizoconnor2752]

Love her presentation ❤

[@kelseyh8819]

This was fantastic and so informative! Awesome job Christie!

[@semco72057]

Those sauces do look great and must be so simple too and I have to remember it when getting ready to cook.

[@henryallan9167]

So helpful. Thanks - it actually encourages me to learn the basics and as you suggest, experiment.

[@cpp8227]

Thanks for some wonderful sauce ideas, Christie!

[@tarjei99]

I think you should have mentioned the two inevitaable failure scenarios for mayo. Does not emulsify/combine : add water (or vinegar or lemon juice) Soupy : add oil

[@fredbarnes1]

Excellent presentation.

[@callen8759]

Long time ATK fan. Enjoyed your presentation style. 😊

[@PATangoS_]

Another great video! Solid technique with encouragement of improv.

[@laurarees1714]

Just watched this ... well done! Great presentation!

[@bbkklyon]

We love making Chermoula and put it on pork loin, yummo! Great series!

[@calisunbeam5087]

I needed this. Thank you

[@JackChurchill712]

Second time this week I have heard that we can use the cilantro stems! Thanks for saving me time and money! Any other herbs we can use the stems?

[@wild-radio7373]

I think Jack said any fragile herb...

[@madthumbs1564]

The flavor is in the stems. The leaves are mostly garnish. There's a lot of aromas from tomato stems also.

[@jamesjfisk4968]

I've seen them use stems in various ATK dishes. I've added them to vinegar, and that works well too.

[@gjabo178]

Really good, do more please

[@sgodbout2213]

Talk about making sauces simple! I've been making my mayo for years as I have chickens and it seemed like a good use of fresh eggs. I'm going to try both of the sauces.

[@dannywimpey2487]

The idea of 3:1 ratio originated when the vinegar available was rough and harsh, hence the need for more oil to temper its effect. Nowadays our vinegar is more refined so we don't have to slavishly follow the rule. It's what tastes best that matters.

[@Amc933]

Excellent! Thanks...

[@KenS1267]

On mayo do not use EVOO when making mayo in a blender or food processor. something to do with the speed/power of the blades makes the oil bitter. If you want an EVOO mayo do it with a whisk by hand.

[@madthumbs1564]

I like that flavor, I just don't like how it can break in the fridge because of the freezing point of OO.

[@orffrocks5667]

I am so sorry that I didn’t get your name but this is a fantastic basic sauce episode. I couldn’t live without these basics.

[@seikibrian8641]

Christie Morrison, the senior editor of special projects at America’s Test Kitchen.

[@marybaker8582]

It’s amazing how a whole bowl of herbs reduces to so little in the food processor

[@carolynsmart6731]

Thank you! Great info

[@DonaldSimsProduction]

Thank you.

[@thesecretthirdthing]

lovin this stuff!

[@aronc24]

This was great!

[@elizabethshaw734]

If anybody is freaky about raw egg which I am not you can either coddle the egg which seems to be a lost art or you can now purchase pasteurized eggs but don't mistake them for egg beaters or something like that which is only egg whites. :-)

[@Cindy-is8rb]

Great videos! Thanks for doing these!

[@jarredsdad]

Right on!

[@nataliaspinelli9747]

I learned a lot in this video

[@robertkuhn1258]

Christie rocks!

[@lostmom5476]

Great video!

[@sandraengstrand2784]

Sauce is the boss 💕

[@melissah4073]

Mustard, molasses, and mayonnaise (and me- Melissa)...all great huggers! Don't tell Corona!

[@bobhope8412]

Just made this mayo recipe to the tee and I will never buy store bought mayo again!