3 Easy Pan Sauces To INSTANTLY UPGRADE Your Cooking
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- čas přidán 16. 05. 2024
- EVERY home cook should have these 3 classic pan sauces in their arsenal. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0823-brian
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MARSALA SAUCE:
▪2 Skin on chicken breasts (bone and tender removed)
▪100g or 7 baby bella mushrooms, medium diced
▪50g or 1 shallot, minced
▪10g or 4 cloves garlic, minced
▪250g or 1c marsala cooking wine
▪100g or 1/2c chicken stock
▪10g or 2t tomato paste
▪40g or 3T worcestershire
▪14g (2 packets) powdered gelatine
▪Oil (avocado, light olive, canola)
▪Unsalted butter
Whisk together marsala, stock, tomato paste, worcestershire, and gelatine
Salt both sides of chicken & dry brine room temp for 10 minutes. Dry by dabbing with a towel.
Preheat a stainless saute pan over med high. Add Tbsp of oil and lay dried chicken breasts into pan, skin side down, pressing the meat for 5-10 sec. Saute 5-6 min over med to med high. Flip to the second side and cook for another 4-5 minor until the internal temp is 150F/65C. Remove chicken from pan and tent with foil to rest while you make the pan sauce.
Into the chicken pan over med heat, add about 2Tbsp/30g butter, diced mushrooms, and pinch of salt. Use a wooden spoon to scrape up chicken fond. When mushrooms have softened & are taking on color, stir in shallot & garlic, continuing to scrape down the pan. When shallots have softened, deglaze with marsala mixture. Bring to simmer over high for 7-10 mins until the bubbles are large & the sauce leaves a slow trail when you run a spoon through it.
Reduce heat to low and stir in 50g/3.5T of cold butter.
MUSTARD TARRAGON SAUCE:
▪2 6oz/170g boneless pork chops
▪50g or 1 shallot, minced
▪10g or 3 garlic cloves, minced
▪5g or 2T parsley, minced
▪2-3g or 1t tarragon, chopped
▪250g or 1c dry white wine
▪100g or 1/2c chicken stock
▪14g (2 packets) gelatine
▪High smoke point oil (avocado, light olive, canola)
▪Unsalted butter
25g or 1 1/2T grainy mustard
40g or 2 1/2T heavy cream
Whisk together wine, stock, & gelatine.
Season both sides of chops with salt & dry brine at room temp for 10 mins, then dry meat well with a towel.
Add about a Tbsp of high smokepoint oil to a preheated stainless pan over medium high, then add the pork. Press down for 5-10 seconds to ensure pan contact and sear for 6 minutes. Flip and reduce heat to low to cook for an additional 3- 4 minutes on the second side until the internal temp reads 135F/57C.
Rest, tinted with foil while you make the pan sauce.
Into the pork pan, add 2Tbsp/30g butter, shallots, garlic & a pinch of salt. Cook for 2-3 mins while stirring & scraping up the pan fond with a wooden spoon. Once shallots have softened, add the wine/stock mixture. Increase heat to high and bring to a hard simmer and scrape up the rest of the fond. Simmer for 6-7 minutes until passing a spoon through the sauce leaves a trail. Reduce heat to low and stir in mustard, cream, parsley, and tarragon. Continue to reduce for another minute.
BORDELAISE:
▪2 6oz/170g NY Strip steaks (sub sirloin)
▪Unsalted butter
▪50g or 1 shallot, minced
▪10g or 3 garlic cloves, minced
▪250g or 1c dry red wine (cabernet, merlot, etc)
▪42.5g or 1 packet of demi glace
▪1g or 1t thyme leaves, chopped
▪Pinch of black pepper
Salt steaks both sides and allow to sit at room temp for 10 min.
Add oil to a preheated stainless saute pan over medium heat. Add steaks and press down for 5-10 seconds. Sear for 4 minutes. Flip to the second side and sear for 3-4 more minutes or until the internal temp is 125F/52C.
Rest, tented with foil while you make the pan sauce.
Add 2 Tbsp/30g butter, shallot, garlic, and a pinch of salt to the pan. Stir and cook for 2-3 minutes, scraping up the fond. When shallots are softened, add wine and demi glace. Increase heat to high and reduce for 6-10 minutes until the bubbles are large and your spoon leaves a trail when passed through the sauce.
Over low heat, add thyme, pepper, and 50g/3.5T cubed cold butter. Stir to melt.
CHAPTERS
0:00 Intro and prepping chicken
0:59 prepping the marsala sauce and cooking the chicken
3:53 making the marsala pan sauce
6:06 Prepping the mustard tarragon sauce and pork chops
7:15 The best pan for the job (ad)
8:26 Finishing the pork and making the pan sauce
10:14 Cooking steak and making bordelaise
12:42 Let’s eat this thing - Jak na to + styl
I made a pan sauce for the first time a lil bit ago and it turned my good meal into one of the best I’ve ever made. Pan sauces are magical
This is exactly why I'm really not into southern fried chicken anymore. There are so any better things you can do with chicken.
@@hadronoftheseus8829 Try a pan cream gravy with fried chicken. Simplest complementary form I know is a bit of chicken bullion, cream, and pepper (salt optional - the bullion usually has plenty).
If you've got some drippings, all the better. Goes great with spam or biscuits, too.
Made the Marsala last night. One of the best things I've ever cooked and surprisingly easy. You have reignited my passion for cooking, Brian. Thanks a bunch!
Beautiful technique! I can't tell you how many times I will be making all of these. And, I so appreciate the advice on choosing a pan. You always treat us to details. Happy Labour Day guys.
I am a former Pan Sauce and I would like to confirm that this will upgrade your cooking.
I thought you looked familiar
can confirm, i was the pan
As a former Michelin Star, I'd like to see your credentials.
@@Stonerman023which Michelin constellation were you a part of? I was part of Orion's belt (before all the good restaurant food made him remove it entirely)
As Charlie Papazian's charismatic wooden spoon, you're welcome.
I watch a lot of cooking videos, working hard on my skills and dishes. 90 seconds into your video I learned some hacks and restaurants tricks I didn't know. I make some killer pan sauces already, you improved them nearly instantly, thank you!
Thank you for being so descriptive when you are cooking. For example, I appreciate how you say what heat you are using, and exactly what ingredients you use. It makes it so much easier to follow your recipes. I just subscribed, and I am looking forward to watching more of your videos.
I found your channel a couple months ago and since then I've watched most, if not all, videos. I gotta say that your recipes and the way the videos are presented is great, these recipes can be easily made by most home cooks with relatively less hard work but with much better flavors and i absolutely love it. Keep it going Brian, i don't know about others but you've taken me from a person who cooked packed ramen to baking my own bread and making my own sauces.
Cheers!
Amazing, thanks very much for sharing that. Glad you found the channel! Thanks for watching.
@@BrianLagerstromI love your cooking , wonderful
This video has upped my cooking game so much. So much goodness in one video! Thank you Brian!
Another one of your greatest videos. You, Lorn and the Fallow crew are the best additions to foodtube in the past forever, imo. Some additional huge benefits of knowing how to pan sauce:
Labor saving - you don't have to scrub pans to get the gunk off of them when you make sauces because all of the hardest bits to get off have been converted in to your sauce.
Space saving - all the ingredients that convert in to stock (chicken feet, pig ankles, marrow bones, celery, carrots, whatever) actually take up a lot of space in my home space so if I was thinking ahead I should always cook as much if it down (especially the bones) in to a stock/demiglace and then freeze it. I wont have to make the stocks completely from scratch later and I wont have to store a bunch of unsightly chicken feet from the korean grocer for months on end
I learned plenty from your videos as usual!
I made the steak and bordelaise sauce for dinner this evening. That may be the most perfect pairing of sauce and meat that I've ever tasted. Absolutely amazing.
You’re killing it Brian, appreciate you
Thanks BRO. Appreciate you
This is heaven. I wanna try all of your recipes ❤ love this style, you re direct, efficient, clean. Keep going
This is awesome. I've always had trouble making really good marsala sauce. I can't wait to try this! Thanks Bri!
As much as I enjoy your meal recipes I love videos like this as well. These are the little things that elevate a cook from really good to awesome.
I’ve been watching and subscribed to you from weeds and sardines time... I haven’t missed a video. Between you and Chef Pierre, my cooking skills went from okay to awesome. I Just cook for my family and they love it. Thinking of opening a small restaurant later in life but don’t have the confidence and scared of risk taking at 54.Thank you for your simple yet informative techniques and teaching ways... keep on rocking those great videos , cheers from Toronto!
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Oh my, they all look so delicious!
Definitely want to try them all.
Thanks for sharing.
It's like you read my mind. I've been thinking lately that I need to up my sauce game and here you are all Johnny-on-the-spot with the perfect vid.
Made this for dinner tonight, one of the best meals I’ve ever made!!! Thanks Brian!!
i've been following your channel for quite some time now and i have to say: your recipes always look incredible! thanks for always putting out a1 content :)
The gelatin trick is a great idea and I'll certainly try that.
THIS is the video I’ve been waiting for from you. Thanks!
Ok, my wife and I made the chicken Marsala, and we’ve been making chicken Marsala for years now. This recipe is by far our new favorite way to have make it. It was sooooo good. Highly recommend to it. Can’t wait to try the other recipes.
As someone who never cooks steak I tried your recipe today for the beef with bordelaise sauce, and it was fantastic! The steak was cooked perfectly after following your steps and the sauce was excellent, it was better than I have had in most restaurants. Thank you!
This is the spirit! Restaurants can only go so far by their nature; you can match your palette and cravings perfectly, if you know the technique.
Ive always said an average home cook can cook for themselves better than any restaurant can cook for them
We are so fortunate to have cooking channels with talent like Brian, Ethan Chlebowski, Kenji and Chef John ✌️
Agreed! I also like Mike at Pro Home Cooks. There are some really talented folks offering so much help to those of us who love cooking.
@@rhettbutler2405 I agree! Mike at Pro Home Cooks has been providing valuable content for years. I remember the early days when he was doing a channel with his brother called “Brothers Green Eats”👍🏼
@@rhettbutler2405that’s my GOAT right there
Josh weissman is great too
Agree there's talent for all! But I'm not gonna lie....I left Chef J. for Brian. Woot!😍
I cannot wait to try all these! You’re awesome Brian!
A corn starch slurry works great instead of gelatin. Much easier to get too
Agreed, same here.
Works great too. IMO after trying both, I find the texture with gelatin more ''silky'' and the taste cleaner.
Facts, that and just reducing your wine helps.
it does work, but it can leave a texture and has palpable flavor. I prefer a flower slurry then bringing back to boil or starting with a roux. Downside to all these methods over that shown in the video is concentration of flavor.
@@derekmiller5043just make veal stock 1 day of the year than you have it for the whole year simple
Amazing! I never knew about the gelatine. I’m definitely trying these! I really like your recipes, they work really well.
Very useful video, thank you. And excellent production value, as always. I'm looking forward to trying these.
Brian, this video is awesome! Thank you for posting such useful and entertaining content. I've made more of your recipes than any other chef.
Dude thanks so much for trying my recipes.
Tried the last sauce today - and God in heaven it is superb! The sauce alone has like 5000 kcal, but every single calorie is worth it. So so good.
I just made the first sauce and my hubby almost ended up licking the plate. I've never seen him this excited about a sauce, Thank you so much ! You really made me look like I know what im doing in the kitchen 🤣 thank you ! Even though I didn't have the wine you mentioned I actually mixed brandy and white wine and ended up with such a rich flavor it was unbelievable. I'll be trying the other sauces and will be scouting for more recipes on your channel
Very informative. I feel I could make these myself. Thank you.
Happy Friday Eve, Mr. Lagerstrom! Everyone should try making demi-glace. It is what makes great steak houses great. I pressure can mine in 4oz jars for eating once every three months because my gout situation rebels if doing it more often than that. It's amazing stuff mixed with the fond of cooking your preferred cut of steak and reduced further just a twee. Great to see your channel flourishing because I've been watching since the low tens of thousands of subbies.
Yes to sauces! I was looking for some good recipes! Thanks for the video! Can't wait to try 'em!
Thanks for watching!
This guy is an expert. He drops useful tips constantly. Great video.
These look amazing, Brian! The seared chicken and pan sauce looks heavenly, I'd pair it with mashed potatoes and roasted vegetables.
Pork chops with the Tarragon Mustard sauce was the bomb! Made that for dinner tonight and my husband all but licked the pan. Love the pro tip about using gelatin to help the sauce consistency. That’s what I’ve been missing all these years! Thanks Bri! 👍🏻
Hey Beginners!! This is the perfect video to watch to understand some secrets. Great job man.
Hey Bri, thanks for the new video. I have been thinking hard about starting to use xanthan gum for some recipes and am just not pulling the trigger because it isn't clear to me when to use something like xanthan gum vs gelatine vs corn starch. Do you have any tips or guidelines for when to use each?
i remember during the first lockdown when this channel was tiny, and now there's over a million subscribers. congrats!
This is the video I've been waiting for! Can't wait to try all of these and impress My family!
Brian... you da man !! You have improved my cooking 100%.. thank you 😊
I made the pork and sauce from this tonight and loved it! So much flavor in the sauce (tarragon was the spot on magical ingredient) and the pork was fantastic! I’m not a big pork fan but this could help change my mind. Thank you!
Wow, looking super delicious 🔥💯 Happy Labor Day holiday Brian, family and everyone here 🤗
THANKS HLD!
Thank you for putting everything out n grams! That alone makes me want to cook your recipes. Don’t EVER change that.
finally. wanted to learn pan sauces for a while.
They are pretty easy and provide mega payoff.
@@BrianLagerstrom can't wait to try that store bought demi glace
Another great, informative video!!! Thanks Brian
this is gonna be amazing
I’ve been a chef for 15 years now and you my man just gained a new subscriber.
Fantastic video and loved that you didn’t edit out your degraze moment lol.
Looking forward to binging your videos. Also, genius idea on the gelatin.. can’t believe I never thought of that 😅
😳😳😳
Great recipes! My preferred thickener is cornstarch though works just fine.
I am so happy to see Brian's channel flourishing, I discovered him when his subscriber count was much lower and he has NEVER steered me wrong with his instruction. This is my favorite cooking channel by far
It took me a while to come around to his style, but the more I watch, the more I like him! GREAT combo of helpful tips and amazing tasting food. Reminds me of Kenji with more entertainment focus.
Anyone who can answer the question "What is 'Weeds and Vinegar?'" qualifies as a charter member 😄
Thank you, they all look delish…..❤
Dude…. DUDE! Seriously, thank you these recipes! Made the chicken Marsala tonight for the family. Everyone absolutely loved it. This one that I’ll be making many, many times. Can’t wait to try the pork and steak next!
Chef, these sauces look really great! I can wait to try that Bordelaise sauce on my next steak! Thanks a bunch!
These look amazing. A great sauce makes all the difference for any dish.
I like the gelatin hack! Thanks for sharing.
killer topic Bri!!. i've been trying to figure out some pan sauces this past year myself.
definitely trying some of these next week for dinner!
I have made two of the the three and they are straight up delicious!
I've been a keen home cook for years and always struggled with sauces without proper meat bone stock. Adding powdered gelatine is a genius idea. Can believe I never thought of it myself.
I already knew these, but thank you for the reminder!
This is what I needed. Brian eases my constant panic and anxiety, with a familiar voice and face 😂. Thank you Brian 🙏🏽 going to give these a shot asap.
Great video Brian - very helpful
Hey there Brian when I was still in cooking for work we used gingerbread for the glaze with beef stock. Instant glaze sauce and strong taste with a touch of sweet
I’ve now made the chicken and pork recipes from this. Both were absolutely fantastic, and the leftovers in the fridge are fun to dig out of the meat jello that solidifies afterwards. They remelt beautifully so the jello is only weird when cold.
My sauce game is weak. Definitely needed this video, cheers!
Never dawned on me to add gelatin to achieve that level of viscosity. Brilliant!
Love it, love it. Make another video like this with 3 more sauces dude!
Pan sauce is what saved my meal prep, I was getting tired of cooking everyday but i noticed chicken just never tasted the same or had the same moistness after microwaving it but when I make a pan sauce and use it on next day chicken it brings it back to life and it's typically only 10 minutes out of your day and one pan which is very convenient. Everyone should learn to make pan sauces
Love your channel, keep up the hard work!
I changed things up and made the mushroom cream sauce for the chops and did the mustard sauce for the chicken. Excellent
Smoking my Sunday evening cone and came across this video. Its a good one. Never saw this channel before but I'll be checking it out again for sure. Good job on the video. Sauces look excellent. Anxious to try some.
Made the marsala and the Bordelaise so far. This has upped my game big time! Thanks
Using powdered gelatine is a great hint 👌
Just made the tarragon-mustard sauce, gotta tell you, one of the best sauces I've ever tasted!
was looking for sauce videos and you just uploaded one, awesome coincidence!
Thinking now about combining the sauce component of this video...with the healthy week of pre cooking and your sauce strategy for keeping things interesting.
Another great video. Have the right pan and wooden spoon and some basics and you’re good to go. And quick!
I love your videos and have enjoyed making about a dozen of your recipes at this point (Beef Stew & Spahgehtti w/Meat Sauce have been our favorites). Something I can't seem to get a handle on is keeping my kitchen in good order while cooking. I'm guessing, as a former restaurant chef, you might have some tips about how to keep the kitchen from looking like a tornado passed through by the end of the cook-would love a video on this at some point!
Excellent, excellent, excellent video! Thank you!☺️👍
Love your content. What would you recommend as a substitute for the mushrooms in the first sauce?
Gelatin packets blew my mind! 100% employing that tonight!
You're killing it lately man. I love your recipes. Thanks from Wales, where we appreciate you using grams and celsius to measure 😅
Looks delicious!
Yum! These all look delicious!
I just made the chicken pan sauce for my fiance and she said its by far the best thing I've ever made - thanks so much it was amazing
You’re the man!! 👍🏼
Looks delicious! 🙂😋
I love those "really simple" recipes.
I LOVED this video!
Thank you, Brian!
I'm a hardcore fan of cast iron. But you are absolutely right about stainless being the best for pan sauces. I keep two just for that purpose.
Im fairly new about pan sauces, just recently learned what deglase and demiglase is. Its a lot of fun. I wanna try some vegeterian sauces.
I love your channel first and foremost. I cant wait to make all 3 sauces.
I would LOVE if you inserted some text to translate grams (cups, oz, tbsp).
Mustard Tarragon Sauce "transformed" the chicken scallopini last night. So, easy and really delicious. It's so nice to make a tired old favourite into something new and sophisticated. Thanks buddy!
This recipe looks so delicious and I can’t wait to try it! Unfortunately I have alpha-gal which is a food allergy to beef and pork ☹️ Is it possible to switch out the gelatin in the Marsala chicken glaze for maybe agar agar or a different non animal thickener? Thanks in advance! I love your channel, keep up the good work!
Outstanding, Brian. Your videos are the best: right up there with Jacques Pepin.
I love the gelatin idea, as a diabetic adding white flour is out for me. The gelatn thickens the sauces to the right consistency.
drooling. love me some sauces!!!
Hey Bri, thanks!!!