[{"data":1,"prerenderedAt":159},["ShallowReactive",2],{"category-sauces-condiments":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},237,"Sauces & Condiments","sauces-condiments","🥛","#F5F0E8",false,[12,24,32,43,51,62,70,82,94,105,113,124,132,143,151],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1013861,"5bemi3","yGiZUhplx68","The Exact Two-Ingredient Trick Behind Benihana's Famous Garlic Butter","Jason Farmer reveals the precise method Benihana uses to make their iconic garlic butter, including why the restaurant uses margarine instead of butter and what you should use at home. He walks through both a large restaurant-scale batch and a small no-equipment home version made with just a knife. A must-watch for anyone recreating hibachi-style cooking at home.","PT3M43S","RECIPE",{"name":21,"slug":22,"avatar":23},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1013857,"mq1fpt","5IitRNDE7AU","Two Secret Ingredients That Make Benihana's Diablo Sauce Actually Authentic","Jason Farmer reveals the exact recipe behind Benihana's spicy diablo sauce, exposing two ingredients missing from every copycat version online: S&B Ichimi Togarashi and Kewpie mayonnaise. He walks through the official two-step Benihana method and offers an upgraded home version using the seven-spice blend for even more complexity.","PT4M21S",{"name":21,"slug":22,"avatar":23},{"id":33,"code":34,"youtubeVideoId":35,"title":36,"description":37,"youtubeDuration":38,"youtubeIsShort":10,"contentType":19,"channel":39},1004826,"84v08e","Iwkwr_4c1dM","Nut-Free Vegan Pesto Using Pumpkin Seeds and Nutritional Yeast Instead of Parmesan","Derek Sarno from Wicked Kitchen shows how to make a creamy, nut-free vegan pesto using pumpkin seeds, basil, baby spinach, and nutritional yeast for a cheesy umami kick. The recipe takes just 15 minutes and keeps in the fridge for 7–10 days, making it a great weekly meal prep staple. Perfect for anyone avoiding nuts or dairy without sacrificing flavor.","PT4M46S",{"name":40,"slug":41,"avatar":42},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":44,"code":45,"youtubeVideoId":46,"title":47,"description":48,"youtubeDuration":49,"youtubeIsShort":10,"contentType":19,"channel":50},1004820,"jtpt0z","jk20kqUDdlU","Toast, Grind, Blend: How to Make North African Harissa from Scratch in Minutes","Derek Sarno from Wicked Kitchen walks through making a homemade vegan harissa using freshly toasted and mortar-ground caraway, cumin, and coriander seeds blended with roasted red peppers, garlic, and sambal. The video highlights why dry-toasting whole spices and hand-grinding them dramatically boosts flavor compared to pre-ground alternatives. A versatile condiment perfect for soups, marinades, dressings, and dips.","PT7M26S",{"name":40,"slug":41,"avatar":42},{"id":52,"code":53,"youtubeVideoId":54,"title":55,"description":56,"youtubeDuration":57,"youtubeIsShort":10,"contentType":19,"channel":58},1004476,"aontav","hudsefLhiNo","Why You Must Add Olive Oil Last: The Emulsification Trick Behind This Fresh Basil Vinaigrette","Chef Brian walks through a homemade basil salad dressing using fresh basil, white vinegar, garlic, honey, Parmesan, and extra virgin olive oil. The video emphasizes the science of emulsification — explaining why oil must be added last and slowly to prevent separation. Great for home cooks looking to ditch store-bought dressings.","PT6M33S",{"name":59,"slug":60,"avatar":61},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":10,"contentType":19,"channel":69},1004459,"gvmwo3","Klw-Dzz_iJc","Roll, Freeze, Slice: The Wax Paper Log Method for Herb-Garlic Compound Butter","Chef Brian walks through a simple compound butter recipe using unsalted butter, garlic paste, Italian herbs, and lemon juice — blended in a food processor and shaped into a freezer-ready log. Perfect for topping grilled steak, chicken, or bread, this technique is beginner-friendly and endlessly versatile.","PT3M53S",{"name":59,"slug":60,"avatar":61},{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":77,"contentType":19,"channel":78},1014390,"wxl357","qybFiaEauic","10-Minute Marinara That Works for Pasta, Pizza, and Arancini Dipping","A quick, no-fuss homemade marinara sauce made with quality tinned tomatoes, fresh basil, and a custom herb blend — ready in just 10 minutes. The video covers the full method from sautéing onions to achieving a thick, rich consistency, and showcases the sauce as a dip for gooey mozzarella-stuffed arancini. Great for anyone wanting a versatile Italian pantry staple.","PT2M58S",true,{"name":79,"slug":80,"avatar":81},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":83,"code":84,"youtubeVideoId":85,"title":86,"description":87,"youtubeDuration":88,"youtubeIsShort":10,"contentType":89,"channel":90},1002369,"73deqd","kw7s-23JjPE","5 French Butter Sauces Every Home Cook Should Master (Hollandaise to Beurre Rouge)","Brian Lagerstrom walks through five restaurant-quality French butter sauces — blender hollandaise, brown butter caper sauce (sauce meunière), white wine lemon butter sauce, herby compound butter, and beurre rouge — each achievable in under 15 minutes. The video includes pro tricks like adding dried milk powder to boost brown butter flavor and using powdered gelatin to stabilize beurre rouge. Perfect for home cooks looking to elevate everyday proteins and vegetables with classic saucing techniques.","PT27M16S","TECHNIQUE_AND_TIPS",{"name":91,"slug":92,"avatar":93},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":95,"code":96,"youtubeVideoId":97,"title":98,"description":99,"youtubeDuration":100,"youtubeIsShort":77,"contentType":19,"channel":101},1018061,"sam5mk","4wXIj_xS9VY","Meal-Prep These 4 Homemade Sauces Once and Eat Better All Week","A quick guide to batch-making four versatile fridge sauces: honey roasted BBQ, vibrant green cilantro jalapeño, chipotle aioli, and halal cart-style white sauce. Each sauce is blended from scratch and stored in labeled jars for use in sandwiches, rice bowls, wraps, and salads throughout the week. Perfect for anyone who needs sauce with every meal.","PT46S",{"name":102,"slug":103,"avatar":104},"Moribyan","moribyan","https:\u002F\u002Fyt3.ggpht.com\u002F1bL-pfMmI8GpxkovixymNTxBnG70uv7flxurtG16MDp0WlcaVvU70ZczUoDsUhBnAXJOVmsAmA=s800-c-k-c0x00ffffff-no-rj",{"id":106,"code":107,"youtubeVideoId":108,"title":109,"description":110,"youtubeDuration":111,"youtubeIsShort":10,"contentType":19,"channel":112},1004281,"domb7o","P7hvGPdISfM","Italian Agrodolce Brown Sauce with Honey, Balsamic & Mushrooms — Smothered Over Pork Chops","Chef Brian teaches an Italian-inspired agrodolce (sweet and sour) brown sauce built from pan drippings, balsamic glaze, honey, mushrooms, and cherry tomatoes, then smothered over golden bone-in pork chops. The video walks through dredging and searing the chops, deglazing with beef and chicken stock to capture fond, and finishing with butter for a silky emulsified sauce. Perfect for anyone wanting a versatile, restaurant-quality pan sauce at home.","PT7M17S",{"name":59,"slug":60,"avatar":61},{"id":114,"code":115,"youtubeVideoId":116,"title":117,"description":118,"youtubeDuration":119,"youtubeIsShort":10,"contentType":19,"channel":120},1019174,"fj4lb3","o9Zyh2HPzyg","Chunky vs. Smooth: How to Make Homemade Applesauce with Just 7 Ingredients","Chef Jack Ovens walks through a simple from-scratch applesauce using Granny Smith apples, lemon zest, cinnamon, allspice, and unrefined caster sugar. The sauce simmers down in about 15 minutes and can be served chunky or blended smooth. It pairs beautifully with pork, poultry, sandwiches, or desserts, and keeps in the fridge for 4 days or the freezer for up to 8 months.","PT7M29S",{"name":121,"slug":122,"avatar":123},"Chef Jack Ovens","chef-jack-ovens","https:\u002F\u002Fyt3.ggpht.com\u002FBSc0sw9QktoF45q2xbhaf21xLGCLJI5Jp9_vMirNNq21W0dU-4Ak_YXDEPysCNiq7GEMIlwm=s800-c-k-c0x00ffffff-no-rj",{"id":125,"code":126,"youtubeVideoId":127,"title":128,"description":129,"youtubeDuration":130,"youtubeIsShort":10,"contentType":19,"channel":131},1019211,"gbxgw1","parxjvYexCM","Chef Jack's Swiss Brown Mushroom Sauce: The Cream Reduction That Makes It Restaurant-Quality","Chef Jack Ovens walks through his perfected creamy garlic mushroom sauce, built on Swiss brown mushrooms, sliced garlic, shallots, white wine, and full-fat cream reduced for 15 minutes. The sauce yields 2.5 cups and is versatile enough to serve over steak, chicken, vegetables, or pies. A straightforward recipe refined through years of experimentation.","PT6M51S",{"name":121,"slug":122,"avatar":123},{"id":133,"code":134,"youtubeVideoId":135,"title":136,"description":137,"youtubeDuration":138,"youtubeIsShort":10,"contentType":89,"channel":139},1005118,"faqv34","srVWDlwnZx4","How Making Pesto Without Measuring Teaches You What Every Ingredient Actually Does","Ethan Chlebowski breaks down pesto into five flavor categories — herbs, fat, cheese, nuts, and aromatics — and makes it live without measuring anything. By tasting at each stage, he demonstrates how each ingredient contributes to the final sauce and teaches a framework for intuitive cooking. Great for anyone who wants to move beyond recipe-following and actually understand how food works.","PT12M41S",{"name":140,"slug":141,"avatar":142},"Cook Well w\u002F Ethan Chlebowski","cook-well-w-ethan-chlebowski","https:\u002F\u002Fyt3.ggpht.com\u002F1iZD5RkJ-jP_BRPGWrTIuVTCdQb9RT-cg58YzSIcjDMHcNJyy6nU8EKCCoQe0yX-u4qxowcgNgI=s800-c-k-c0x00ffffff-no-rj",{"id":144,"code":145,"youtubeVideoId":146,"title":147,"description":148,"youtubeDuration":149,"youtubeIsShort":77,"contentType":19,"channel":150},1017981,"qwo2qd","VZo0zHSA2vs","Homemade Mayo in Under 5 Minutes Using Just an Immersion Blender","A quick tutorial on making thick, creamy mayonnaise from scratch using an immersion blender. The video covers ingredients like egg, lemon juice, mustard, vinegar, and neutral oil, and highlights how homemade mayo beats store-bought in texture and flavor. The finished mayo lasts up to 2 weeks refrigerated.","PT39S",{"name":102,"slug":103,"avatar":104},{"id":152,"code":153,"youtubeVideoId":154,"title":155,"description":156,"youtubeDuration":157,"youtubeIsShort":77,"contentType":19,"channel":158},1018694,"yo3fww","iq4NKvkwHME","How to Build a Steakhouse-Quality Peppercorn Sauce with Brandy, Beef Stock, and Two Types of Peppercorns","Chef Jack Ovens walks through a rich, creamy peppercorn sauce using both crushed black and green peppercorns, deglazed with brandy or cognac and finished with thickened cream. Part of a steak sauces series, the recipe is quick, approachable, and designed to pair with a pan-seared steak. Perfect for anyone looking to recreate a steakhouse-style sauce at home.","PT58S",{"name":121,"slug":122,"avatar":123},1778181063689]