3 Easy Pan Sauces To INSTANTLY UPGRADE Your Cooking

Summary by Krater

The host demonstrates how to make three classic restaurant-style pan sauces at home: a mushroom marsala sauce for chicken breast, a tarragon mustard cream sauce for pork chop, and a bordelaise sauce for a New York strip steak, highlighting the use of powdered gelatin and stainless steel pans.

From the video

Answers: How do you make restaurant-style pan sauces at home?

• Pan sauce techniques
• Deglazing and fond
• Mushroom marsala sauce
• Tarragon mustard cream sauce
• Bordelaise sauce
• Stainless steel pan usage
• Powdered gelatin as a shortcut

Ingredients

• 2 skin-on chicken breast
• salt
• 100 g baby bella mushrooms
• 50 g shallot
• 10 g garlic
• 250 g marsala cooking wine
• 100 g chicken stock
• 10 g tomato paste
• 40 g worcestershire
• 2 packets powdered gelatin
• high smoke point oil
• butter
• 2 boneless pork chops
• 5 g fresh parsley
• 2-3 g fresh tarragon
• 250 g dry white wine
• 25 g grainy mustard
• 40 g heavy cream
• 2 New York strips
• 250 g full-bodied fruity red wine
• 42.5 g demi-glace
• fresh thyme
• 12-20 cranks cracked black pepper

What it concludes

• Stainless steel pans are the best for pan sauces because they do not make sauce taste metallic and allow the formation of fond.
• Powdered gelatin is an amazing shortcut to give pan sauce body and gripping ability similar to slow-simmered meat stocks.
• A wooden spoon is infinitely better at scraping fond off pans than a silicone spatula.
• Cold butter is much easier to emulsify with hot sauce than room temperature butter and makes the sauce silkier and smoother.