How to make ANY pan sauce you can think of

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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

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🍳 EQUIPMENT USED IN THIS VIDEO

RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper

Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper

Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper

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[bardistass]

This is EXACTLY what Ive been looking the underlying principles of a sauce, not a follow along.

See those 5 steps, makes so much more sense! Great video!

[jasperfant]

I made this tonight. Using chicken thighs. My herbs were rosemary and thyme. I’m a competent cook, but this was one of the best meals I’ve ever made.

[catmom]

Short. Sweet. To the point. I like it.

[Eclyptical]

1:16 While the flour does stabilize the emulsion, it is not an emulsifier in that it doesnt actually suspend droplets of oil but it does thicken the liquid which makes the liquid and fat separate much slower. The technique itself looks great though and im sure its delicious no matter what you call the flour!

[pattiboychannel]

I always struggle with sauces. The one i made this evening went in the bin lol. Definitely gonna try this tomorrow. Thanks for sharing

[jasonknight]

Thanks for the easy to follow guide! I’m the gravy maker in the house; being able to make a pan sauce would be good to add to my skill set 😊

[Basomic]

That red wine sauce for the steak seemed really interesting. Thanks for the formula!

[kentgorrell]

"diced apples for example" that almost slipped by me but what a great tip. Equal parts fo wine and stock, another great tip.
What I dont get is why unsalted butter if you are going to add salt anyway? Is it like the special K breakfast? Orange juice, black coffee and special K. Why black coffee if you are just going to drown your Special K in milk?

[chalmersmathew]

Have used this a few times since I found the video when I was just trying to see if there were any pan sauces that happened to not have alcohol in it, only because I just don’t have some reliably on hand. Great vid, and have been practicing this technique mostly with pork and an orange juice pan sauce, but hope to do more variations in the future. Thanks and good luck with the vids and recipes!

[RGBSupremacy]

just made this. added garlic too soon so the first sauce try was burnt but i refired and man it is SO GOOD! I can only imagine if i hadn't messed up the first time and got that flavor from the chicken i cooked at first too. Thank you!!!

[crys]

I could've used this last weekend when I did almost this exact thing but minus a few steps. I'm not saying it was bad but it certainly wasn't what I was looking for. This was much appreciated, thanks!

[Klarified]

Beautiful video. I never fully understood how to extract the flavor from the fond, now I do. Thanks :)

[ajithr]

Straight to the point and I got what I wanted within the first minute. Love this channel!

[NicxPlay]

just discovered your channel (well, first your old main channel, but then I realized that you moved channels, which is a smart move imo, because on the one hand the community on the first channel seems to be really interested in all the 'dough stuff' and on the other hand the algorithm didnt seem to love your old channel?! The quality of your content fits more to a channel with ~200-600k subsribers and not 70k) and I wanted to say that your videos are awesome and I truly think that you will become one of the bigger food channels in the future! I'm a big Kenji fan (but I also watch some other youtubers of this segment, like Not Another Cooking Show, Brian Lagerstrom, Alex) and I love that you are referencing to Kenji here and there. Also it seems like youre good at picking the highest quality information that is out there, I think in the cooking universe its sometimes hard to select which methods/recipes, etc are actually the best. That's why I love Kenji for his work in the food lab and for serious eats.
Keep it up! Im sure the algorithm will play along soon.
Greetings from germany

[allstarlord]

Plz elaborate on some details. When you reduce is it on medium, low or high heat? Same thing when you are sautéing your shallots

[ZombiexNecromorph]

Could I substitute the flour with corn starch for a gluten free diet?

[SpacePlan]

Adding the salt to bring out the moisture: do you dab it up before seasoning? I presume this gets rids of the liquid and prevents the meat from being overseasoned?

[TheChomskyhonk]

Awesome video. Been looking for something exactly like this

[someguy]

This gets added to my "just watch this if you don't know what ur doing, but wanna have awesome outcomes"
Playlist for cooking

[PeteBalikov]

Good idea for the gelatine in a store bought stock but gelatine rapidly loses it's power if heated above boiling, which is what you do right after in this recipe. Better to use cornstarch or just use a homemade stock no?