How to Fix a Broken Pan Sauce or Gravy

[@igiveupfine]

this has got to be the easiest kitchen thing i've never heard of. wow.

[@chefsteps]

Glad you found it helpful!

[@prescottschrubbery5043]

Brilliant!

[@mustwereallydothis]

Great tip. I do have one thing to add, however. If you're cooking for others, I recommend skipping the part at the end where you taste the sauce and shake the remainder off the spoon directly into the pan. That's generally frowned upon

[@mustwereallydothis]

2:28 in case you don't know what I'm talking about

[@ТимурХабибулин-э3ф]

can you tell me which sauce is shown in the preview with chicken?

[@MaunoKoivistoOfficial]

Neat.

[@soulchorea]

2:27 - Don't forget to lick the spoon and then shake the residue back into the pan! 🤣

[@mustwereallydothis]

Lol! You noticed that, too. Normally, I wouldn't care. After all, I won't be eating it. It's just so much more revolting seeing someone doing it in a professional kitchen.

[@Sigfried83]

What about a broken Beurre Blanc? Tons of butter? But you want to estabilice it? Agar agar?

[@soulchorea]

I've done this, it's still water that gives the best result, imo

[@gonzaloperez7124]

Some xanthan gum helps (heavy cream also but that's cheating)

[@Viettiencooking]

❤❤❤❤❤

[@foreverfan4107]

🤦🏻‍♀️ Geez. Can’t believe it’s that simple.

[@salk4858]

I just use a little bit of wine.

[@crimsonfancy]

Why water vs any other component no mater the makeup? Because what evaporates when it "over-reduces?" it's....water.

[@mustwereallydothis]

Try as I might, I can't seem to make sense out of that. Perhaps you could rephrase it?

[@crimsonfancy]

@@mustwereallydothis When a sauce reduces, water evaporates and fat remains. As fat can't / won't evaporate, we end up with a higher percentage of fat compared to water content. Therefore, we can add water back in to help the emulsion and bring the sauce back together. When I mention water, I suppose any liquid that isn't fat or that makes sense could be used. But, when water evaporates during reduction, flavors carried by water will concentrate. So water is the easiest fix to replace. We could also add stock, wine, vinegar, etc but to make it simple and return to the original before it's reduced too far, water is quick and easy. I see where my comment is poorly written and I imagine it was composed late at night after work where I'd exerted least effort and proofreading.

[@ktktktktktktkt]

Can water help me fix my broken pan too?

[@YaNKeeR_]

Happy Sunday! First!

[@jeremyrfk]

Who woulda thunk, over reducing a sauce which essentially just removes water from the sauce, could be remedied by introducing more water

[@upside_down_01]

Thought. "Who would have thought". lol

[@suzanneraphael1168]

@@upside_down_01”Thunk” is a time-worn, recognized colloquialism, particularly as a component of the phrase, “who woulda thunk it.” Besides which, this is a cooking channel, not a grammar critique channel.

[@billy4072]

tatts. ..

[@alicebonnet4607]

Only the tough guys dont have them now.

[@Zaviex]

What’s the issue? They are cool

[@عليالعراقي-ع2ت3ي]

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