what's up today I'm going to show you guys how to make three classic restaurant style pan sauces at home they're easy to execute they're extremely delicious and they're guaranteed to change the way you think about cooking fancy dinner forever okay the first sauce is a mushroom marsala served over top of a juicy chicken breast to get started I'll need some chicken for this dish I want skin on chicken breast and for me the only way to get that is to buy what's called a split breast it does have the skin that I'm looking for but
it also has the breastbone which is unfortunate so to get it ready for the pan I'll just slide my knife along that bone to remove it that's simple enough and then I'll also skim off the tender because that'll make the breast too thick to cook evenly in a saute pan next I'll give both sides a generous dose of salt and then set a timer for 10 minutes this extra time is going to allow the meat to come up to room temperature which helps it cook faster and more evenly in a saute pan and it'll give
us a quick dry brine which will help the meat hold on to its moisture when cooked with high heat while that sits let's prep the pan sauce first up mushroom rooms I've got about seven large baby Bellas here and to prep them I'm just gonna dice them into a medium sized chunk like this in total I'll need 100 grams next I'll grab some shallots fancy restaurants use shallots in their sauces because they have a beautiful delicate onion flavor but if you can't find them I would say sub in a red onion just make sure that
it's really finely diced like this next I'll grab three cloves of garlic and just give those a quick smush with my garlic press and in total I'm looking for 50 grams of Shallot and 10 grams of garlic lastly I'll combine the cooking liquids for this sauce for that into a medium Bowl I'll add 250 grams of Marsala cooking wine marsala is a white wine that's been fortified with Brandy and it's got a very rich dark caramelized flavor that's pretty sweet most grocery stores will have it by the boxed wine but if you can't find it
I would say Sub in white wine with a touch of Honey next in goes 100 grams of chicken stock 10 grams of tomato paste 40 grams of worch and then the secret ingredient two packets of powdered gelatin fine dining restaurants make their sauces with slow simmered meat stocks that are packed with gelatin since at home we're probably not going to spend a whole day recreating that powdered gelatin is an amazing shortcut it's what gives sauce all of its body and ability to grip a bite of food without it you've basically got wine flavored broth now
once my jelly is stirred into the wine here I'll just quickly dab off any moisture on the outside of my chicken skin 10 minutes of salt makes the chicken sweat a little bit and that will make it splatter up once it's in the pan speaking of pan I'll grab a 10 inch stainless steel saute pan and drop it on the stove over medium high heat for pan sauce I think stainless steel is the only true path cast iron pans are overly reactive and make sauce taste metallic and non-stick pans don't allow us to develop the
backbone of a pan sauce font more on that in just a second for now I'll add in a long squiggle of high smoke point oil I'll spread that out in the pan then I'll carefully lower in my chicken fillets skin side down you'll notice that as I drop these I'm holding them in into the pan for five to ten seconds so that the skin can get full contact if you don't do that the skin will contract really quickly leaving a large amount of the pan side Meat unprotected from The Ripping heat of the pan that'll
dry things out and once they're all secured in place I'll saute them for five to six minutes over medium to medium-high heat and after about six minutes my breast meat is cooked about 70 percent of the way through so I'll check on my skin and it's looking real crispy and well browned oh wow I'll flip that over and then cook these breasts on the back side for three to four more minutes but very importantly I'm going to lower the heat to low so I don't dry out the back side we really want to cook these
gently from this point forward and after about 10 minutes of cook time this chicken's at about 150 F so I'll pull it off the heat drop it onto a plate and then tent it with foil while I make my pan sauce back of the stove you can see this pan is all gunked up with chicken stuff that's called fond and it's basically meat concentrate Left Behind from the sea searing chicken when you deglaze that into a sauce it's very good now to start building this sauce I'll add in a couple pads of butter then my
diced mushrooms and a small pinch of salt to help draw out their moisture now a quick stir with my spatula to mix things up no wait a minute for pan sauces a spatula is the wrong tool what I want is a wooden spoon the wood spoon is infinitely better at scraping fond off of pans than a silicone spatula that's much better as these mushrooms cook they're going to release some of their water and that will help provide a little bit of moisture to help deglaze all that font and once these mushies are softened slightly and
just starting to take on a little color I'm going to add in my shallot and garlic and then stir everything to combine Premiere I'll just fry that up while scraping things down with the wooden spoon and once the shallots are softened like this I'll come back and properly degrease deglaze this pan with my cooking liquids using my wooden spoon I'll just scrape that fond one more time and now all that delicious browned chicken needness is dissolved into this wine next I'll just bring that up to a ripping simmer and reduce for seven to ten minutes
seven to ten minutes later the bubbles have gotten quite large the mushrooms and shallots are fully tender and when I push my spoon through the sauce it leaves a long and lazy trail behind it like this now to finish I'll lower the heat to low then add in 50 grams of cold butter cold butter is much easier to emulsify with hot sauce than room temperature plus it makes the sauce silkier and smoother once the butter is all stirred in I'll serve it atop my seasoned seared and rested chicken breast this is really where you can
see the beauty in this sauce you guys its viscosity is literally perfect it bathes the meat it doesn't smother it that's thanks to the gelatin that chicken is Juicy and the skin sitting on top is also pretty crispy and it's staying crispy despite the wet sauce the sauce itself is earthy a little bit sweet and it's got this silky buttery Vibe going on that is just freaking perfect it's so good um next up a tarragon mustard cream sauce for an unctuous pan-seared pork chop to get started I'll need two six ounce boneless chops just like
for the chicken breast I'll season both sides liberally with salt and let it sit for 10 minutes to come up to room temperature and to catch a quick dry brine while I wait again I'll bring was or very very small dice 50 grams of Shallot and then press 10 grams of garlic this time around I'm also going to mince 5 grams of fresh parsley and chop two to three grams of fresh tarragon I'm also going to prep my cooking liquid this time my alcoholic base is going to be 250 grams of dry white wine I
recommend bota Box Chardonnay by the way because it's cheap and makes great tasting sauces next in goes 100 grams of chicken stock and then two packets of powdered gelatin I'll give that a quick stir to combine then a quick dry off on my chops so they catch a better sear over at the stove into a medium high heat pan I'll drop my chops then come back with a spatula to press them down the downward pressure here is going to ensure full meat contact with the hot pan and as a result we'll get a perfect sear
from edge to edge a sear that wouldn't be possible without this nice five-ply saute pan from made in the sponsor of this video when it comes to cookware Maiden makes all of the classic pieces and shapes that you would want as a home cook in fact they're 10 inch 5-ply saute pan is one of the classic pans that I would recommend every home cook have in their Arsenal but what I really love about maiden and their products is that they're high quality enough to be used by both home cooks and professional chefs made in pans
are popular in multiple three Michelin starred restaurants I use made in stainless steel pans on and off camera pretty much every single day in my home kitchen their stainless clad pans are crafted in Italy and are made of Premium five-ply stainless steel that is used on both the bottom and the sides of the pan meaning that you get great heat retention and very even heating that's crucial the pans go from the stove top to the oven up to 800 degrees and the curvature of the walls of the pan come with this nice rolled Rim that's
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low just like I did for the chicken and after three to four minutes on the back side these chops is looking great so I'll move them to a plate to rest them up then check the temp I'm looking for 135 F that's gonna have just a touch of pink in the middle and be close to medium well now I need to turn this pork fond in the pan into a cream sauce to do that over medium heat I'll add in a little bit of butter just like I did before then my shallots and garlic and
a little pinch of salt I'll fry all that together for about two to three minutes while stirring and scraping being with my wood spoon to start loosening that Bond and once things are softened like this in goes my wine and gelatin mix from here I'll bring that up to a hard simmer and scrape up the rest of the font now I'm going to reduce this wine for six to seven minutes or until the bubbles grow to about the size of a pea and when I pass my spatula through and it leaves a little trail that
looks perfect now over low heat I'm going to add in 25 grams of coarse grainy mustard 40 grams of heavy cream 5 grams of chopped parsley and two to three grams of chopped fresh tarragon I'll just stir that to emulsify the mustard and the cream together and then reduce this for about one more minute the final texture should be thickened but not Gloppy and the final flavor should be bright rich and sharp from the mustard to serve I'll drizzle atop my well-rested pork chop and by the way if you're looking to make this into an
entree I'd say throw on some garlicky green beans and a little potato Graton if you've got the time now let's give it a taste that tastes like you're in a French restaurant it's got some bright light acidity from the mustard and the white wine it's very creamy but not heavy and just perfectly balanced mmm fancy okay Best For Last let's make a pan sauce version of the famous French sauce for delays to get started I'll need some beef I've got two six sounds New York strips here but any medium thick steak would be a good
fit for this sauce a quick hit of salt on both sides then 10 minutes to let it temper 10 minutes later over at the stove into a medium hot pan I'll drop both steaks very carefully from there I'll come back and press them downwards just like I did for the chicken and the pork and after four minutes the pan side of these steaks are blistered in beautifully golden brown so I'll flip them over and sear them on the back side for about three or four more at the eight minute Mark these are feeling mid-rare so
I'll take them off and rest them the internal temp at this point should be 125. now back of the stove I'll add in a little bit more butter than my shallot my garlic and some salt next a quick stir for two or three minutes to saute and to lift up that fond and once the shallots and garlic are looking golden brown like this in goes 250 grams of a full bodied fruity red wine then 42.5 grams or just a whole package of store-bought Deming gloss Deming gloss is basically very very gelatinous meat stock made from
roasted bones that's been reduced until it's almost a paste it's like the original bouillon if you want to know how to make it I'll link to a video down below where I show you how to do it with chicken bones but I'm guessing that you're not gonna make it so the next best thing would be to buy some respectable pre-made stuff this Deming gloss gold brand is quite good and widely available at specialty grocery stores or online affiliate link below if you want to check it out and once I've got this Demi and wine stirred
together and the rest of the fun scraped up I'm going to reduce this sauce until the bubbles are big and my spoon leaves a trail now to finish this over low heat I'll add in a little bit of chopped fresh thyme 12 to 20 cranks of cracked black pepper and then finally 50 grams of cubed cold butter and I'll just use my spoon one last time to swirl that in as it melts the sauce will develop a dark mauve color with a beautiful opaque Sheen and there we go the pride of All European sauciates borderlies
use it abuse it and enjoy it it's very straightforward to make and should be in every competent home Cooks toolkit wow wow I really hope you guys put at least one of these sauces to work sometime soon they're decadent they're rich and they're exactly what you would get at a fancy restaurant full of trained chefs if you wanted to check out more restaurant style food that you can make at home check out this video for pan roasted chicken with demi-gloss let's eat this freaking thing [Music]
