Why Pan Sauces make the perfect weeknight meals

Thank you to Made In for sponsoring today's video! Head to: madein.cc/ETHAN10 Code: ETHAN10 to get 10% off your first order including the carbon steel pan used in this video.
Today I cover the magic of pan sauces.
📃 RECIPE Link:
▪ Chicken with Garlic Rosemary Pan Sauce ➡️www.ethanchlebowski.com/cooki...
▪ Steak with Red Wine Pan Sauce ➡️ www.ethanchlebowski.com/cooki...
🌳 Join our Cooking Community: community.ethanchlebowski.com/
📚 Videos & Sources mentioned: None.
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USEFUL KITCHEN GEAR
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⏱ TIMESTAMPS:
0:00 Intro
0:44 What makes a Pan Sauce?
1:55 Pan Sauce Blueprint
3:12 Red Wine Pan Sauce w Steak
6:55 Grilled Chicken Pan Sauce
🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

[@nickfaver]

This is the essence of a great Ethan video. A lot of food videos would just say “here’s two pan sauce recipes” and leave it at that. But I love this “teach a man how to fish” approach with the customizable blueprint.

[@tannerchick4456]

Totally, teach a man to fish is so spot on.

[@yanik296]

Always liked these type of videos more. Sohla’s Off Script series have the same vibes if somebody would like to check that out

[@AFN2750]

It’s why he got big so fast, he is just one of the best out there

[@rapha2028]

he taught us how to fish and then gives us a fish as a head start

[@rebeccahbare]

Much more helpful!

[@fiartruck0125]

I learned about pan sauces from a book my brother lent me titled "How To Cook Without a Book". My favorite uses chicken fond, orange juice as the liquid, dijon mustard and rosemary as the flavor, and butter for the fat.

[@kamcorder3585]

I've got to try that now

[@Kharmitas]

Damn, the author of that book was at the peak of their 'joke title' game. I applaud them.

[@marc5445]

I’m cooking chicken tonight and have some orange juice and Dijon in the house so that’s my mind made up. Thanks man!

[@parkerbuckson3357]

@@Kharmitas 3o

[@saskiaahaaha3464]

*gasps* That sounds... delightful.

[@bobafett4457]

Note that the sauce shouldn't be too hot when you put the butter in. If it's too hot, the butter won't emulsify

[@Tannhauser42]

That's a mistake I've made too many times. You want it just hot enough to melt the butter into the sauce.

[@Ryuujinv01]

The direct temperature for any curious, 160f is where you shouldn't be but butter separates completely at 190f. Butter itself is an emulsion that's teaching the other kids how to be cool when it shows up to the party.

[@Nythos_]

Normally you should add the butter at the very end with the heat turned off, which completely avoids this problem.

[@fishymaniac104]

OMG IS THIS THE REASON IVE BEEN SCREWING UP?????

[@bobafett4457]

@@fishymaniac104 lmao probably

[@charliegrandine4575]

Stainless steel pans are where its at for pan sauces. You can see what's going on with the fond a lot easier.

[@mukkaar]

Yep, and acidic stuff can clean the coating from carbon steel. I basically only use stainless steel and carbon steel. Carbon steel is for heavy searing, wok like stuff and overall cooking of separate ingredients. Stainless steel is for everything else.

[@soorian6493]

@@mukkaar Not really in the amount of time it takes to make a pan sauce. If using it that way works for you, great, but carbon steels and cast irons are a lot more robust than people give them credit for.

[@EthanChlebowski]

Stainless steel works great too! I just love carbon steel for the even searing of steaks and chicken breast, but will go stainless for certain dishes as well. A lot of people worry about the acidity stripping the seasoning in carbon or cast iron, but for the short amount of time the wine is in there for a pan sauce I've never had an issue. A long reduction of a whole bottle of wine into a syrup may be a different story!

[@florbfnarb7099]

And they stick more, which is better for producing fond.

[@ujjwal7297]

@@EthanChlebowski any alternatives for minced rosemary? And what oil u used sir?

[@andylimb]

I made a quick ‘what’s in the veggie drawer’ sauce tonight. Leeks from my garden, onion and garlic. Added some caraway and fennel seeds. Reduced with chicken stock. Made it silky with added butter. Thank you for the inspirations.

[@Medsas]

my favorite way is to use leftover water from pasta... seems like it fits your thickener category and liquid at the same time!

[@munjee2]

This is genius

[@4.0.4]

Never thought of that! Great idea.

[@DaivG]

If you throw some of that starchy pasta water in an ice cube tray, you can have ice cubes available to throw in any pan sauce at any time without needing to make pasta in the same meal.

[@-Karnage]

@@DaivG genius

[@AshtonTheMelon]

To add to this, when you boil your pasta, do so with just enough water to cover the pasta. This will concentrate the starch content and really amplify your sauces. Even higher pro-tip is to do this all in the same high rim pan to avoid making extra dishes.

[@paytonhankins3124]

I do this when i make my Alfredo sauce. I make blackened chicken and i leave all the chicken juices and seasons in the pan and make my sauce in that same pan. Its phenomenal.

[@ChillestDudeEver]

I think an often overlooked benefit of making a pan sauce (mainly for red meat) is that it sort of forces you to let your meat rest a bit before serving/eating -- and since a pan sauce comes together in just a few minutes, it's usually the perfect amount of time to rest. I tend to be a bit impatient and usually don't let my meat rest sufficiently, so making a pan sauce helps make me wait.

[@ek9589]

You should let any meat rest not just red meat

[@Jehty_]

This is the first time I heard about "resting meat". Why would/should you do that? I was wondering the whole time during the video if the meat wouldn't get cold while you prepare the sauce?!

[@ek9589]

@@Jehty_ resting meat allows the juices to fully absorb into the meat. If you don’t rest it and cut into it you’ll lose so much more juice

[@TPGummyH]

@@Jehty_ Next time you're cooking two chicken breasts, try cutting first one straight as it comes off the pan, and the second after it sits around for 5 minutes, then compare the textures, juciness and mouthfeel side by side. It blew my mind how big of a difference it makes! :)

[@lawrenceredmacher4382]

you shouldn't let any meat rest. serve it as hot as you can. bUt yoU wiLL lOsE jUicEs. no you won't. the juice will be on the plate... like a sauce

[@joshuagodinez5867]

It cleans your pan. I love that you brought this up. It saves so much time in clean-up as the liquid pulls up the stuck-on bits of fried meat. Heck, it's half the reason to make a pan sauce in the first place and the great sauce is the reward for a little extra effort.

[@AxelQC]

Vermouth is great for pan sauces, because it already has aromatics in it. Sauteing mushrooms adds some great umami to a sauce.

[@Osnosis]

Vermouth has a strong fennel flavor; many do not like the anise/fennel taste. That goes for Ouzo and Retsina as well.

[@ugpc1234]

What was your best vermouth Pan sauce and what did you pair it with.

[@AxelQC]

@@ugpc1234 Works really well with pork chops.

[@llamzrt]

Don't forget to add the resting juices!

[@Chompi2009ZeratuZ]

The Sauce naturally thickens when starts to cool, so if it's too runny let it cool a bit and check if it's the desired final consistency

[@jademorrison7737]

Yeah buddy! I am on a weight loss journey and your channel has been a huge inspiration! Thank you for all the fantastic work you do.

[@Lisekplhehe]

Honestly, dry brining a chicken breast has been a game changer.

[@EthanChlebowski]

I appreciate it! I can't get enough of that second chicken recipe with a bunch of roasted veg or salad.

[@Girthopkins]

If you want more healthy recipes check out “will Tennyson” on KZbin he gives amazing fitness advice and recipes

[@jademorrison7737]

@@Girthopkins I watch will tenny all the time!

[@EthanChlebowski]

@@Girthopkins I've gotta try and do a collab with Will at somepoint!

[@catcher881]

Whenever i make stir fry, i almost always add water in the end after plating the food and use whatever's left in the pan as a base for a soup. I'm so happy to learn that it's a real thing coz for a long time, it was me wanting to stretch out cooking 1 time into 2 side dishes and wanting to loosen up the fried brown bits on the pan and having a way to eat them because fr, the brown bits are the best

[@claytor920]

Solid video. I particularly like your format of providing the equation of the product and suggested variable values. You've used that throughout your videos (salad meal was a great one) and it's very accessible and informative template. Thanks for the info!

[@ohnotagainplease]

A fun thing to experiment with here is the liquid you use to deglaze. My fave is beetroot juice (earthiness + smokiness from the fond = divine), but low-sugar cranberry juice, grape juice also make pretty awesome sauces! As a bonus they come out with much nicer colour than plain water. :)

[@EthanChlebowski]

Woah, that sounds super interesting. I'll have to try some beetroot juice some time!

[@raraavis7782]

I always add some beetroot to my vegetable mix, when I cook beef broth. It gives it a lovely, rich color and slight sweetness. I can definitely image, using it for a sauce, as well.

[@AIWARAS619]

Sometimes after cooking chicken I just squeeze out a rather sweet orange right in the pan and get some sweet and sour sauce.

[@CoreySpringer]

That's brilliant. Thanks

[@StardustSauce]

I can't tell you how disappointed I was to get a real, actual recipe. I thought you were gonna stand here and tell me on april first that the perfect weeknight meal is a bowl of sauce

[@quanmack6332]

The structure of this video is amazing. Starting off with the simplest form of pan sauce then explaining that other stuff can be added really helped me understand

[@dcshoes841]

Tried this the other night when I did some chicken thighs. Deglazed with some chicken stock, added butter, almond flour, and an Italian herb blend. It was totally awesome! Will definitely be doing this more often. Thanks brother!

[@thatdudecancook]

Washes the pan for you! Brilliant!

[@trevormorton8415]

@ 6:10 while adding a corn starch slurry, its important to note your sauce needs to be very hot still for the slurry to work. If perhaps you turned the heat off and later realized you want to thicken it a bit, it may have cooled too much. I have added multiple tablespoons of slurry before in frustration, then after some angry google searches, found this out. Also, you will want to season your protien before searing. Not only will the meat taste better after its cooked, the added flavour will transfer to your fond, and add more flavour to your sauce. Thank you for your videos Ethan!

[@ghostbirdofprey]

Note the temperature where cornstarch starts working is just barely below boiling. With regards to seasoning, I'd also say you should season in advance to let the flavors penetrate a bit into the meat, especially to let the salt absorb into the interior. it may draw out some moisture, however, you'll want to dry off before searing else you won't get a good sear (really you want to dry the surface regardless or if or how it got seasoned).

[@superslash7254]

Also don't plan on having any leftover sauce because cornstarch thickened sauced turn into jelly in the fridge and don't ever un-jelly afterwards.

[@trevormorton8415]

@@superslash7254 toss that jelly Into a pot with some broth or water, heat slowly and stir, it will come around 👍

[@superslash7254]

@@trevormorton8415 Into a really gross collection of rice grain/couscous sized jelly bits that are hot. Sure.

[@trevormorton8415]

@@superslash7254 Sounds like you just need more broth, and more elbow grease with the whisk. But of course it will never be as good as day one sauce 🤩

[@zuzanna4380]

After frying chicken, there's usually a lot of the fat on the pan and I do like to add a little bit of water and some flour to make a kind of gravy. I sure will add onions and some more seasoning next time! Great video, thanks

[@hokeypokeyy8551]

Can you please do a video about what type of oils to use and when to use them? Cooking videos always say "use your favorite oil here" BUT I NEVER KNOW WHICH OIL!!! Thank you

[@KaitouKaiju]

Any oil that you like the taste of Could be coconut, avocado, olive, whatever

[@markberardi6190]

Pan sauces look great! If I'm making my own stock for pan sauce, I reduce it a bunch and freeze it. You can just pop in a chunk and make pan sauces so quick.

[@mosey708]

I’m not even finished with the video yet but I just wanted to say I really like your energy. I feel like I can actually try to make these sauces because you calmly broke down their anatomy, and you didn’t distract from the point by trying too hard to be over-the-top entertaining or clever about it. Just essential facts and great pacing. Love this. 🥰

[@RocketJoshua]

Hands down the best cooking channel on YT🔥! Fast, simple, exceptionally well thought out

[@joshuawoods992]

Great video as always Ethan! I always love the formulas you provide.

[@martinslvsten428]

Great video Ethan. After submerging myself into french cooking my sauce game has magnified x100 atleast. I must say though that for a pan sauce i would never use corn starch or something like that. If you use quality stock, like you did, it has enough gelatine. It's just a matter of reduction and using cream or "mounting" the sauce the nudges with cold butter when it's off the heat. And yes any well tasting liquid can be used. Try this for a fun one. Sear a porkchop well. Remove from pan and finish it in the oven. Add a diced shallot to the pan. Deglaze with a cup apple cider (not winegar). Reduce to 1/4. Add a cup of stock of your choice. Add a small sprig of thyme. Reduce untill you can drag your spoon across the pan making a streak that doesnt fill up with sauce again. Add a cup of cream. Reduce untill thickness is to your liking. Salt and pepper to taste. Done. Serve with the porkchop and whatever vegetable of choice. One thing to beware of. How much you salt your meat of choice. If the meat leaves a lot of salt on the pan, your pan sauce could become quite inedible.

[@ZeffAU]

braise and pan sauces have become my absolute favourite weeknight meals. This was a great summary of everything I learned that all came to this style of cooking. You've done a good job of explaining the elements of sauces and how to mix and match without a specific recipe. Great vid mate

[@midwestmancookingchannel8811]

Hey Ethan, something that you didn't talk about is the importance of utensil if you have some really stuck on bits. Using a wooden spoon with a flat edge is perfect for this kind of application because it helps you scrape without losing seasoning on your pan. This is also great to think about when using a pan sauce with less volume. I personally think yours are using way too much volume and would be good for a 3nor 4 person meal.

[@craigcissel5042]

Just to add the wooden spoon and why it’s so important. Wood is a perfect middle ground between metal and silicon because it’s flexible enough that if you push really hard it can sort of conform to the surface of the pan with the surface of the wood and hard enough that you can really scrape and get the stuck on fond off. +1

[@charlesnelthorpe9252]

@@craigcissel5042 plastic paint scraper from the hardware store

[@superslash7254]

@@charlesnelthorpe9252 Plastic. In a hot metal pan. Think about this mate.

[@nahuilegorreta6572]

Dip some bread in that extra sauce. It makes an amazing snack. Problem solved

[@edjarrett3164]

I like your teaching style. As a banquet cook, we don’t use the fond as effectively as we should. We tend to make specific sauces to garnish our proteins. The only exception is beef short ribs, where we sear and braise hundreds of pounds. The fond is the braising liquid with some mirepoix, wine and stock. This gives me ideas on small scale pan sauces. Very nice.

[@MikePouch]

Literally just received my Made In 12 inch carbon steel pan an hour ago which I ordered after seeing your travel packing video! My old non stick no longer worked, so I'm excited for a much needed upgrade! (I also use a cast iron for most of my cooking.)

[@frenchchefbrentlittlefield8290]

I love your demonstration of lifting the fond from the bottom of the pan with liquid. I believe that the fond removal (deglazing) is the most important aspect to creating flavors while braising is the most effective means of combining flavors when making pan sauces.

[@karloshagen4037]

Great video. One thing I do is rest the steak on a plate. That way when I’m nearly finished with the pan sause. All the juices that have relaxed out of the steak I can put back in the sauce. Flavour bonus!!!

[@novaop7776]

Hands down the content you make is amazing, keep at it and thank you for the videos ✌️

[@zsoltliptai9591]

This video is like course in culinary school. Understandable, adaptable, and entertaining as well. Well done Ethan. Thank you for the knowledge and entertainment.

[@technopong]

This also works with seafood. Had some really tasty pan sauces made from scallops, shrimp, salmon and tuna steaks. I usually use a splash of soy sauce, butter, white wine, garlic, and some form of herbs, dried or fresh. That aside, this was a great video for helping me improve my pan sauce options.

[@saratakkoush6109]

love the graphics addition...your blue prints are amazing for beginner cooks - I always send your videos to my friends because of the way you break it down.

[@kaiderhaiii]

Honestly thanks so much for this content Ethan, the quality is on a masterclass level

[@jazzy_taste]

Very useful and well-explained video, just as always. 🙌🏻❤️

[@CarsonSchmeck]

Love these videos! I always feel like I'm learning something fundamental to help with other recipes!

[@curt300s]

Outstandingly done and explained. You’re the best..

[@baywest]

I love how in all your videos you don't just give us a recipe, you break down the concept into very understandable terms, and THEN give us a recipe as an example. I save so many of your videos for later because even if I don't use your recipe I can at least come here to understand the base of what I'm intending to do.

[@CondorSWE]

Ethan - I've been watching you for awhile and I really like your approach. Science + Health + Speed + Practical Tips all in a few minutes. Kudos and super appreciate the move to France to try and take advantage of what that cuisine offers

[@DrFartfire]

I love you. I’ve been trying to figure out pan sauces for so long. This video clear up so many things for me

[@thejamabides]

Corn starch makes a very translucent sauce, flour will make it a bit more opaque. Whichever you use make sure it’s a slurry, and make sure you let it cook a few minutes so it won’t taste starchy.

[@Tucker8720]

This is the kind of video I needed when struggling with pan sauces a while ago. Not just "here's a recipe for this specific pan sauce" but how each component affects it and how to make your own. That gelatin in the home made stock is a real key factor though! So for anyone using store bought, you can sprinkle some gelatin from a packet into your stock and let it sit for 10 minutes or so before using it. Fantastic video Ethan 🙌🏻

[@1963charmaine]

Excellent video! Love the chart!

[@KenHollowayshow]

Excellent video. Loved the roasted veg and the homemade chicken stock. I'll try the cross hatching next time I cook BSCB. Cheers

[@jurkobolf5905]

Definetly trying this some time soon. Great educational video.

[@shyguymercedesbenz5845]

Best cooking video i ever saw. I love that you explain the theory so i can make w/e tf i want when someone gives/shows me a recipe, they're catching me a fish. when you show me this theory, youre teaching me how to fish.

[@Savataga2]

This is awesome! I appreciate what you doing so much!

[@nielsbuhrmann1908]

These videos is super helpfull keep doing what you do

[@kellyfrancis8999]

Very informative and helpful. Thanks.

[@connieevasiuk]

Love this process

[@gregvanholsbeck]

I have been wanting to learn about this technique for years and never knew what it was called or the proper steps. So helpful. Thank you!

[@msgfrmdaactionman3000]

Thanks! Great instructions I can understand. I'm going to check out those pans too!

[@TheJovialGerman]

great video. love a good pan sauce. I first thought the slurry was sacrilege but after seeing those results i will be sure to include next time

[@sliggysocks]

Your videos are exceptional and so instructional! Thank you

[@Jenshi13665]

An absolutely lovely video, thank you.

[@jesspoet]

Thank you for making this video it was great! 🤗

[@elonza_r]

Subscribed. You explained everything so well

[@jefrytavarez7814]

Such an amazing video!!!!!!! I questioned the whole “pan sauce at its simplest” part but then realized what you meant and thought it was a cool idea to show it that way!

[@user-hc5pi5zh5j]

this videos title along with it being posted on April 1st had me thinking about the title literally and I thought I was about to get got. Happy to see it's just another great, entertaining, informative video

[@omerbarel1838]

This video was so well put and informative. Thank you :)

[@CoreySpringer]

Great refresher!!

[@danieltuckercatholic]

Great video, Ethan. Keep up the good work!

[@liesandvideotape]

This is an amazing video. Thank you Ethan

[@geoffcasias9367]

pan sauces are awesome. I've made Croque Madame a few times this week after watching your video. I really like that cheese sauce. Instead of comte, I'm gonna make a pepper jack cheese sauce for some homemade pepper jack mac and cheese

[@rubenbest1]

Love your videos man! Food looks awesome!

[@Septimus_ii]

That's really helpful, and the chicken recipe is a great place to start practising it

[@ghostbirdofprey]

The first sauce is basically a beurre rouge/beurre monte, and it can be useful to learn that technique just in isolation since that's what a lot of pan sauces are/can be, and when made right self-thicken since it's an emulsion. If you don't care about fat content, you can just add more butter instead of the slurry. side note: there's always a little bit of juice comes out of the meat when it rests. I like to drain that into my sauce as well. Might as well save that flavor

[@morgengabe1]

i feel like ive been waiting for this tutorial my whole life. thanks!

[@Elenapli]

Love a pans sauce! The first one I made was a Chicken Marsala and after looking at many recipes and seeing there slight variations it taught me how to make any pan sauce. Mushrooms are a great addition to a pan sauce adds great flavor.

[@kodythompson113]

First vid of yours I've watched... Hit the sub button when I saw you referencing Kent's red eye gravy, my favorite recipe that I've ever tried from youtube. Good stuff man

[@opetsamra]

Great video, thanks!

[@olliewilliams4325]

Incredible video, love it

[@melb27]

Another killer video. Great content man! 🔥

[@ahallock]

So simple, but makes everything taste next level

[@edged1001]

Great video. Very educational

[@aeonjoey3d]

That looks really good, I was introduced to pan sauces by hellofresh actually, we stopped using them but kept all the recipe cards, this was a great explainer about HOW they work. I'm definitely trying the chicken one, and i'd never thought to cut up the chicken like that, i've only ever POUNDED chicken which I think is dumb, the cuts make more interesting textures i think, giving it a shot!

[@abhishes]

Thanks for making this video.

[@iispiritwomanii]

I absolutely love the good science aspect of it because this is exactly how I see cooking!!!

[@KaffeineFPS]

That chicken looks amazing, can't wait to try it out for myself!

[@filip2175]

The blueprint format is so good, people get to learning something, love it.

[@mowgli6345]

Ethan! This video helps so much! I love the way you break down specific scientific processes so that we can try our own recipes. Could you possibly do one on stocks? I cheat with bouillon powder, but I'd like to know a quick way to make some and save for later use.

[@radiationshepherd]

Super useful video!!

[@kingslaphappy1533]

Nicely done!👍

[@lukewilliamhayes]

Been meaning to pick up one of these carbon steel pans for a long time, thanks for the code Ethan. Chicken pan sauce will be the first to try.

[@RCTricking]

Been waiting on this one 🙌🏻👍🏻

[@joseph-fernando-piano]

Being able to freestyle a flavourful sauce that goes well with whatever you just cooked is such a level up when it comes to your cooking game...

[@thegentlemandrummer8753]

Me trying to figure out if this was an April fools video or not when he said that water was a pan sauce 💀

[@70foolio]

Thanks for sharing I always forget the drippings and making a good pan sauce makes a difference to the meal.

[@eldibs]

I made some tonight with garlic, scallions from the garden, beer, butter, and chicken broth. It's pretty fantastic, just like this video.

[@castielfromheaven]

That's the knowledge I was lacking in my cooking. Thank you Ethan.

[@inmamata]

I just love the fact that you included the reference to Cowboy Kent, the man is a treasure and I`ve learned some nice recipes and cooking skills from both of you. I appreciate you Ethan! :)

[@zakmilad9681]

Thx for the effort

[@saraatppkdotpt8140]

Enjoyed watching this video👍

[@KkPatel-jp4un]

Short and punchy, thanks 👍

[@srai0711]

Slowly becoming my favourite channel