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It’s amazing how a whole bowl of herbs reduces to so little in the food processor
Excellent presentation.
I needed this. Thank you
A little concerned about using a raw egg in a dressing where it has not been cooked such as a mayo. Can anyone help answering this question?
We want more vinegar in the vinaigrette sauce than in the herbs sauce because, as the name says, vinaigre, in French, means vinegar.
This was great!
I love content like this—general rules to help home cooks expand their repertoire. More Test Kitchen Boot Camp, please!
BTW, you can use nonfat Greek yogurt as your base for a creamy sauce/dressing and it'll be healthier but no less delicious.
Excellent , practical , useful presentation! Thank you!👏💐
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. 🙂
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.
Excellent presentation of a very useful , practical subject! Thank you!👏💐
How long will these sauces last in the fridge?
Great Sauce Info – Maybe Cookin' isn't as difficult as I once thought! I'm gonna try making your three sauces.
Excellent! Thanks…
No information on the lady's name even after we haven't seen her for a while.
https://youtu.be/k2C5TjS2sh4?t=18
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 🇺🇸🇺🇸🇺🇸🇺🇸
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.
Perci what ?
Or just stick everything in a jam jar and SHAKE
Andrew Zimmern love using chermola in different ways. Have to try it.
Very good.
Love it 😀
Yup, i approve. Simple but done right. You'll never but mayo after trying this one.
Thank you.
I learned a lot in this video
Long time ATK fan. Enjoyed your presentation style. 😊
It's annoying how simple you make such technical things tbh. Like in a good way.
I thought this video meant getting drunk to spice up dinner. Uhhhhh shyyaaah. 💥💥
Good for a part 1 but uhhh
French mother sauces?
Pan sauces?
Demi glace?
Sauces have always been extremely difficult for me, and yet I love them. I REALLY appriciate you gave me the basics! Thank you.
Fantastic video and presentation!!!😃 Great idea for getting kids to eat foods that are good for them! Many thanks for posting! God Bless 💞
You're a superstar
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.
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.
You are AMAZING 😍😍❤️❤️💕💕🤓🤓🤓🥳🥳🥳…….I was super nervous and thought this was only for fancy people but I feel fancy Thank you
I’m curious …in the creamy sauce you added a raw egg….I thought we are not supposed to consume raw eggs??? Did I miss something? Please advice…thank you….great job!!!!!