3 Easy Pan Sauces To INSTANTLY UPGRADE Your Cooking

[@jimmyoutlaw9384]

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

[@hadronoftheseus8829]

This is exactly why I'm really not into southern fried chicken anymore. There are so any better things you can do with chicken.

[@robertbeisert3315]

@@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.

[@PMCook]

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.

[@Autovetus]

Not only have I learned something , I think I am finally going to score when I cook this stuff for this girl I like !

[@Autovetus]

Update : came out salty as f**k 😮‍💨. I want my money back !!! 😡

[@matthewmckinney9348]

@@Autovetus did you use salted or unsalted butter? I bet you used salted, hence the extra salt in the dish.

[@NNKVSSN]

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!

[@robertbeisert3315]

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.

[@keithwicks9103]

Ive always said an average home cook can cook for themselves better than any restaurant can cook for them

[@q45ij54q]

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!

[@Child_Of_Storm]

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.

[@mattbuie2]

Thanks Brian! Great sauce video! Matt B Vancouver BC

[@snshashidhar1]

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!

[@BrianLagerstrom]

Amazing, thanks very much for sharing that. Glad you found the channel! Thanks for watching.

[@georgiawegrzyn5297]

​@@BrianLagerstromI love your cooking , wonderful

[@HolyCrapItsALion]

The gelatin trick is a great idea and I'll certainly try that.

[@karenfox1671]

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.

[@WillCooper]

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.

[@heatherperry2502]

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.

[@50sKid]

Love it, love it. Make another video like this with 3 more sauces dude!

[@Sodacake]

i remember during the first lockdown when this channel was tiny, and now there's over a million subscribers. congrats!

[@ehrendamitz2555]

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!

[@shawky3]

This video has upped my cooking game so much. So much goodness in one video! Thank you Brian!

[@zencomeseasy602]

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.

[@gregargo1898]

Hey Beginners!! This is the perfect video to watch to understand some secrets. Great job man.

[@epistte]

I make the Bordelaise and put it over Salisbury steak, but I add mushrooms, lots of mushrooms. Its really good. A white wine, lemon and butter pan sauce is perfect for fish and chicken.

[@GiveMeYoSammich]

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

[@rollandjoeseph]

Never microwave meat, it dries it out

[@Tea53mk]

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

[@joshuawells5953]

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.

[@noblenugget4229]

Would love a Part Two of pan sauces at home!

[@inaudibleterror4247]

Nice looking pan sauces, have to try these, thanks! 👍 The easiest pan sauce I've ever learnt, the family loves it. Works with Pork loins or skin on chicken thighs/breasts. 4x Pork Loins/Chicken Breasts/Thighs 2tbsp Cornflour 1tsp Smoked Paprika 1tsp Black Pepper 1tsp Mild Chilli Powder 2tsp Garlic Powder 2tsp Onion Powder Mix spices and cornflour then coat your pork/chicken and sear on one side (skin down for chicken) on high heat. (Reserve excess coating for later.) Reduce to low heat, flip pork/chicken and cover, cook for another 10mins or so until done. Remove and cover with foil to rest. Add chicken stock and increase to medium/high heat. I use Knorr stock pots, but i use slightly less water than advised (400ml per pot). Scrape fond free from pan and reduce stock. Now I usually mix my leftover coating with a little drop of cold water then add to stock and stir through to thicken and add flavour. (If you don't like it too spicy just use plain cornflour here) Then swirl in some unsalted butter and serve. Goes great with crispy potatoes and green beans 👌

[@CptFuzzAldrin]

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 😅

[@jackbillingham91]

😳😳😳

[@JohnNagel-g2r]

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.

[@midnightdew]

This is heaven. I wanna try all of your recipes ❤ love this style, you re direct, efficient, clean. Keep going

[@lesliesanger4255]

I love the gelatin idea, as a diabetic adding white flour is out for me. The gelatn thickens the sauces to the right consistency.

[@urba-link3576]

This guy is an expert. He drops useful tips constantly. Great video.

[@vicdaps6354]

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! 🇨🇦🍷🇨🇦

[@hkbuddy97006]

Never dawned on me to add gelatin to achieve that level of viscosity. Brilliant!

[@saab9251]

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.

[@Brauma54]

I changed things up and made the mushroom cream sauce for the chops and did the mustard sauce for the chicken. Excellent

[@robertfragomeni1111]

Thank you for putting everything out n grams! That alone makes me want to cook your recipes. Don’t EVER change that.

[@brt5273]

Very pleased that you are still demonstrating how to cook real food rather than devolving into gimmicks, as many of my previously favored KZbin cooks have done to gain likes.

[@andrewmarshall7569]

These look amazing. A great sauce makes all the difference for any dish.

[@aiw437591]

His own amazement at how good each sauce is makes me want to try these even more

[@waso_laso_sewi]

As someone who was born and raised in Bordeaux, I must admit that I am pretty proud that one of the sauces bears the name of my city ^^

[@johnivancic_]

THIS is the video I’ve been waiting for from you. Thanks!

[@ChiliPepperMadness]

Yum! These all look delicious!

[@tempinternetname]

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!

[@VanHelsingle]

You’re killing it Brian, appreciate you

[@BrianLagerstrom]

Thanks BRO. Appreciate you

[@Im-just-Stardust]

I am a former Pan Sauce and I would like to confirm that this will upgrade your cooking.

[@tonysmith7632]

I thought you looked familiar

[@YimopotamusDaDapressus]

can confirm, i was the pan

[@Stonerman023]

As a former Michelin Star, I'd like to see your credentials.

[@gaviswayze9696]

⁠@@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)

[@blipblap614]

As Charlie Papazian's charismatic wooden spoon, you're welcome.

[@tkamm]

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).

[@terrylovell_video_editor]

Highly recommend getting a couple of Chef’s Presses. I use them almost everyday when searing meats and weighting down grilled sandwiches.

[@reggiedunlop2222]

We are so fortunate to have cooking channels with talent like Brian, Ethan Chlebowski, Kenji and Chef John ✌️

[@rhettbutler2405]

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.

[@reggiedunlop2222]

@@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”👍🏼

[@Axeloy]

@@rhettbutler2405that’s my GOAT right there

[@reikinaexperience1646]

Josh weissman is great too

[@laurie9708]

Agree there's talent for all! But I'm not gonna lie....I left Chef J. for Brian. Woot!😍

[@magnificalux]

Yes to sauces! I was looking for some good recipes! Thanks for the video! Can't wait to try 'em!

[@BrianLagerstrom]

Thanks for watching!

[@robertmonju6235]

Enjoyed the sauce recipes and the presentations. Great work. But, here in the South, we use a tsp of flour and butter to make a blond roux, which can be cooked longer to darken the roux color and intensify the flavor. No gelitan. Also, fond for us is gradue.

[@leonleese4919]

Just what I needed to know, my pans are old Prestige stainless copper bottom pans. Not non-stick;-) At 80 I’ll only replace when necessary, but those pans do look exceptionally good. I’m subscribing immediately 😎

[@SDSsongs]

Did a mix and match; made the marsala but served it with pork chops instead. Made a few deviations from the plan besides that. Cooked in cast iron because I don't have stainless steel; didn't experience any taste issues. Used white wine with honey as suggested instead of marsala. Couldn't find baby bellas, so just used criminis. Had some fairly thick bone in chops, so cooked them a bit longer than the suggestion (in the part for the mustard tarragon sauce). Served the chops and marsala pan sauce with some oven-roasted brussels sprouts. Everything came out extremely well!

[@eliotkhalil]

Made the marsala and the Bordelaise so far. This has upped my game big time! Thanks

[@khitprod]

Just made the tarragon-mustard sauce, gotta tell you, one of the best sauces I've ever tasted!

[@ianbirkett69]

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.

[@robertbeisert3315]

I make similar sauces semi-regularly rather off-the-cuff. My approach is simple and inexpensive: 1. In the same pan you used for steak, saute mushrooms (and shallots, if you're going sweeter) 2. Deglaze with your wine and/or a bit of stock. Reduce to syrup/concentrate. 3. Add some cream. The cream will thicken the sauce as well as anything, but with some excellent fat and additional flavors. I think the idea came from a Marsala or Ponchartrain sauce, originally, but it is very flexible. Sweeter wine and complementary herbs without the cream will thicken to a nice reduction for vegetables and/or pork. Heavier on the cream and stock is fantastic with chicken. A bit of soy sauce and miso brings you into the general territory of a bunch of Asian recipes.

[@jamesli395]

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

[@LifeOfWarner]

finally. wanted to learn pan sauces for a while.

[@BrianLagerstrom]

They are pretty easy and provide mega payoff.

[@LifeOfWarner]

@@BrianLagerstrom can't wait to try that store bought demi glace

[@sebastianhabel7312]

Using powdered gelatine is a great hint 👌

[@MrJruhl1]

My sauce game is weak. Definitely needed this video, cheers!

[@luvenchantra]

ok the thing with the gelatin is a game changer... many thanks!!!

[@papasmamas1]

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.

[@scottpiper2437]

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.

[@BrianLagerstrom]

Dude thanks so much for trying my recipes.

[@jimc5749]

Brian... you da man !! You have improved my cooking 100%.. thank you 😊

[@internetshaquille]

this vid is dense as hell my brain is wrinkling at a record setting pace

[@BrianLagerstrom]

HAHA thanks DADDY SHAQ. and CONGRATS!!!!!!!!!!

[@PBG345]

Thank you, thank you, thank you. "Secret's in the sauce". Looking forward to trying these.

[@nathanarbuckle3180]

As a veteran line cook of professional kitchens this is a great vid and very close in techniques that I've used. The only tip I might add is to get a good sear instead of pushing on the protein just grab a heavy saucer or bread and butter plate. This technique can also be used on those big beautiful dry sea scallops you put a wad of cash down on.

[@RandomPersonOnTheLine]

Also, at most upscale restaurants, you want the sauce under the protein, or even potentially on the side. It looks much better and allows you to add an interesting garnish. Only other complaint is the point on CI, that's generally untrue, and even at a 2 star restaurant in Italy, I used CI and CS for certain dishes. It's true if you are working the sauce for like 15 mins, but this isn't a demi-glace. I mean, if you are making a very acidic pan sauce for some reason, then yeah, do it in stainless.

[@michaeloreilly2533]

Great video, and I’d like to add a few lessons I’ve picked up along the way: 1) Marsala wine should be the dry variety as there is a difference, (2) salting a protein with longer rest time will allow the water to reabsorb prior to cooking and provide a dry surface for a better sear.

[@tristanbroek7705]

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

[@tmpickrell]

Outstanding, Brian. Your videos are the best: right up there with Jacques Pepin.

[@lumden1999]

I always used to make a sauce when I cooked - even if it was just my husband and me alone. You can serve anything with a sauce and make it a fancy meal.

[@trinesandns4947]

I like the gelatin hack! Thanks for sharing.

[@miaththered]

I already knew these, but thank you for the reminder!

[@aureliussDD]

Just made the marsala sauce. So yummy... next is mustard tarragon with pork chops...

[@frankrizzoa1275]

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.

[@tristanrl1940]

All lovely, classic French sauces - however, I would make use of the Tarragon and add Chervil to the bordelaise - add sliced mushrooms and shallot, flambé with cognac or brandy, deglaze with wine and brown stock or Demi glacé - the classic sauce chasseur which works brilliantly with chicken, pork or beef. Nice one. Brian mate 😊

[@therealnancycarol]

I remember making these types of sauces, not as deliciously as yourself of course. That was in my youth and i was very passionate about cooking, although I had to teach myself without any sort of instructional help - other than Julia Child. Now I'm content to spread 2 slices of bread with softened butter and throw a slice or 2 of American cheese between them, toss it into a heated pan and toast it until the cheese is melted and (hopefully) the bread is nicely browned, not burned. At my age, walking into a room and smelling the delicious aroma of a heavenly pan sauce like those would immediately cause me a 7 pound weight gain that would take me 6 months to lose. The very sight of your velvety sauces makes me drool and long for those bygone days of cooking. Best of luck to you in your endeavors. 💕💕💕

[@kylejohnson8890]

I have made two of the the three and they are straight up delicious!

[@theodore6548]

Nice video, with lots of good technique. I am happy to find your channel. For home cooks: Florio marsala is the one you want, if you can find it. For some reason it has gotten difficult to obtain. Stainless steel pans are great, but the cheaper aluminum ones most restaurants use work just as well. I tried that Demi Glace Gold a few months ago and did not care for it at all. Your taste buds may disagree.

[@TomaszJegorow]

I love those "really simple" recipes.

[@danieldemoss7732]

Made this for dinner tonight, one of the best meals I’ve ever made!!! Thanks Brian!!

[@shopgirl2959]

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! 👍🏻

[@johnned4848]

Another great video. Have the right pan and wooden spoon and some basics and you’re good to go. And quick!

[@lindah5910]

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.

[@siccodewilt1]

Great recipes! My preferred thickener is cornstarch though works just fine.

[@lane2063]

I’ve made the Marsala sauce several times. For us it’s too much Worcestershire so I dialed it back a little. I also double the recipe because the sauce refrigerates well and is delicious on the leftover chicken breasts.

[@seanh0001]

Depending on where you live, you can get a whole chicken for cheaper than two breasts. You’ll get it skin on, and you can make a stock with the undesirable parts and trimmings once you’ve broken it down. You’ll also get some wings, legs and thighs to fry up. 2-3 meals from one chicken, and several quarts of stock that you can freeze for later. Homemade stock is leaps and bounds better than bouillon.

[@jvallas]

Give me a good sauce, and I'll eat almost *anything*! These look so first-class, and I have some mushrooms in the fridge and reduced stock in the freezer. Must give that mushroom marsala a try. Thanks for this! Irresistible.

[@jimmiehawkins1946]

Gelatin packets blew my mind! 100% employing that tonight!

[@marcusboehler3439]

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.

[@tomobrien9483]

Oh my, they all look so delicious! Definitely want to try them all. Thanks for sharing.

[@jgranahan]

Hey Bri, thanks!!!

[@steveh7866]

Thank you, great pointers for dabblers such as myself :D I'll have to look up pork temps though - maybe it's an english thing; beef can moo loudly on the plate, lamb can wimper quietly, but pork must have all four trotters pointing straight up or it goes back in the fire.

[@violetqueen450]

This is the video I've been waiting for! Can't wait to try all of these and impress My family!

[@whitesonar]

this is gonna be amazing

[@ispyviidz8069]

You're killing it lately man. I love your recipes. Thanks from Wales, where we appreciate you using grams and celsius to measure 😅

[@chance1986]

Very useful video, thank you. And excellent production value, as always. I'm looking forward to trying these.

[@feinsteinkazoos]

Ever plan on putting out a cookbook? I'd love to have access to your recipes in physical form. I started out with your baking vids and am now spending more time cooking - your stuff has helped me be a lot more confident in the kitchen.

[@annettewoodbury9949]

Very informative. I feel I could make these myself. Thank you.

[@wmbrice]

Thank you, Brian!

[@ladymadonna79]

not shit, Brian has become my favorite chef/cook on KZbin. the ones i liked before, have become second.

[@toxicwaltzn8175]

I got get some Demi glacé to try that beef bourguignon recipe, but that pork chop sauce is definitely going on my shopping list this week.