How to make ANY pan sauce you can think of
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- Опубліковано 8 лис 2022
- In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper
Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper
Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper
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Short. Sweet. To the point. I like it.
Amen
Agreed
me too , it was perfect
Ditto.
This is EXACTLY what Ive been looking ..... the underlying principles of a sauce, not a follow along.
See those 5 steps, makes so much more sense! Great video!
I made this tonight. Using chicken thighs. My herbs were rosemary and thyme. I’m a competent cook, but this was one of the best meals I’ve ever made.
1:16 While the flour does stabilize the emulsion, it is not an emulsifier in that it doesnt actually suspend droplets of oil but it does thicken the liquid which makes the liquid and fat separate much slower. The technique itself looks great though and im sure its delicious no matter what you call the flour!
You're right, thanks for that! I should have just said that the flour helps the rest of the ingredients stay emulsified.
Bruv. Wtf kind of way did you just temp that chicken? You were temping the pan.
@@CharlieAndersonCooking Yeah, and I think maybe what we would call the flour is a binder? Or maybe that's just for baking.
Yeah you added acidic, so that's the emulsifier? Now I want to go look at these terms back up cuz I forgotten them lol. Must be nerve-wracking to make cooking videos.
Thank you for this wonderful video and I subscribed!
I always struggle with sauces. The one i made this evening went in the bin lol. Definitely gonna try this tomorrow. Thanks for sharing
Beautiful video. I never fully understood how to extract the flavor from the fond, now I do. Thanks :)
Excellent presentation. Thank you!
Thanks for your videos! love them!
Trying to up my home cooking game- great video! Just subscribed.
thanks - always useful to be reminded
Love this, thank you 😊
Super informative and fool proof! Thank you so much : )
Thanks for the easy to follow guide! I’m the gravy maker in the house; being able to make a pan sauce would be good to add to my skill set 😊
I'm glad you found it helpful!
For the uninitiated, what’s the difference between pan sauce and gravy?
@@pathologicaldoubt In Indian cooking, westerners call the sauce a curry, the Indians just call it a gravy. Same dog, different name I guess. Fancy restaurant kitchens have a person known as a "Saucier", "gravier" just doesn't have the same ring. Not that I'm an expert
Thanks for the video. I'll save this.
Great video Charlie! keep it up bro
That red wine sauce for the steak seemed really interesting. Thanks for the formula!
I'm glad you found it helpful! By the way, I realized that I hadn't put the ingredients in the video description, so I've added them now in case you want to give any of these a try.
It’s fantastic. Hope you enjoy
just made this. added garlic too soon so the first sauce try was burnt but i refired and man it is SO GOOD! I can only imagine if i hadn't messed up the first time and got that flavor from the chicken i cooked at first too. Thank you!!!
Looks delicious.
Awesome video. Been looking for something exactly like this
Thanks, I'm glad to hear it!
Great video!!
That was great... thanks
This video is a game changer! Thank youuuuuuu
Loved the trick. 👍
This is amazing. Thank you, I’m going to try to make a sauce with salmon fond 🤤😍
wow - was it good?
I could've used this last weekend when I did almost this exact thing but minus a few steps. I'm not saying it was bad but it certainly wasn't what I was looking for. This was much appreciated, thanks!
No problem, I'm glad it helped you out!
Great videos like this is why I love UA-cam. Subbed. 👍👍
Have used this a few times since I found the video when I was just trying to see if there were any pan sauces that happened to not have alcohol in it, only because I just don’t have some reliably on hand. Great vid, and have been practicing this technique mostly with pork and an orange juice pan sauce, but hope to do more variations in the future. Thanks and good luck with the vids and recipes!
I too was looking for a really good non alcohol pan sauce & found this guy’s great video!
even if you use wine, you boil it down so there will be no alcohol in it, alcohol boils at around 78.37C and water boils at 100C, so once its been simmered down there shouldnt be alcohol in it.
great video thanks!
1. Sear a piece of meat
2. Add shallots and salt
- if desired, add flour.
3. Add other aromatics such as garlic or apples if desired.
4. Add acidic liquid - wine, juice, vermouth, vinegar to remove fond. Reduce 4-5 minutes.
5. Remove from heat. Add fresh herbs, citrus juice and butter.
Thank you!!!
Thx dude I will try this then tell you:)
will try tomorrow!
Thankyou 😋
any difference between shallots and regular (red?) onions ?
Plz elaborate on some details. When you reduce is it on medium, low or high heat? Same thing when you are sautéing your shallots
"diced apples for example" that almost slipped by me but what a great tip. Equal parts fo wine and stock, another great tip.
What I dont get is why unsalted butter if you are going to add salt anyway? Is it like the special K breakfast? Orange juice, black coffee and special K. Why black coffee if you are just going to drown your Special K in milk?
I believe you use unsalted butter so you can better control the saltiness of the food yourself.
But if using salted butter doesn't make it too salty then there's no fault in using it.
Cooking is an art, and I paint with few brushes. I use salted butter in every recipe that calls for unsalted butter. I'm not buying multiple kinds of butter in this economy 😂 As for the health aspect, I'm here for a good time not a long time!
Also in some countries the default butter is unsalted one, it's the one that everyone buys. In the earlier times, when you bought the butter off people who made it quite recently, maybe it was the default too. Maybe this affects the recipe books and chef practices.
Good knowledge thanks
More pan sauce recipes for steak pork chicken salmon
Thanks
Straight to the Food folder.
I like to use chicken thighs I’ve deboned instead of breasts for this. They’re tastier, juicier, cheaper, and create their own cooking oil if you leave the skin on. You can save the bones to make stock if you’d like as well.
Never heard fond before ❤
1- sear meat or veggies
2- add onion and starch or flour
3- add vinegar
4- boil til saucy. no fat dairy like cottage if 2 watery
just discovered your channel (well, first your old main channel, but then I realized that you moved channels, which is a smart move imo, because on the one hand the community on the first channel seems to be really interested in all the 'dough stuff' and on the other hand the algorithm didnt seem to love your old channel?! The quality of your content fits more to a channel with ~200-600k subsribers and not 70k) and I wanted to say that your videos are awesome and I truly think that you will become one of the bigger food channels in the future! I'm a big Kenji fan (but I also watch some other youtubers of this segment, like Not Another Cooking Show, Brian Lagerstrom, Alex) and I love that you are referencing to Kenji here and there. Also it seems like youre good at picking the highest quality information that is out there, I think in the cooking universe its sometimes hard to select which methods/recipes, etc are actually the best. That's why I love Kenji for his work in the food lab and for serious eats.
Keep it up! Im sure the algorithm will play along soon.
Greetings from germany
Hey, I really appreciate that!! Yeah I sort of started this channel as an experiment because I had a theory that my non-bread videos were underperforming over there since that audience was mostly just interested in bread baking. And it turns out that I was right because the videos seem to be finding the right audience over here and performing much better.
Good idea for the gelatine in a store bought stock but gelatine rapidly loses it's power if heated above boiling, which is what you do right after in this recipe. Better to use cornstarch or just use a homemade stock no?
Adding the salt to bring out the moisture: do you dab it up before seasoning? I presume this gets rids of the liquid and prevents the meat from being overseasoned?
What kind of neutral oils do you use?
Does it need the extra vinegar at the end when you've already incorporated acid from the wine?
nice video dude
When I do this with pork chops, I add diced apples with the shallots. Perfect every time.
how do you get the sauce out of the pan? the sauce sticks really hard to my non-stick pan and won't come off.
Nice one. What pan after you using for the chicken?
Ah you're right, I forgot to put it in the video description. It's a 12" All-Clad Stainless Steel Pan (amzn.to/3WXhIWN).
Could I substitute the flour with corn starch for a gluten free diet?
Yes, the sauce just won’t be as thick.
The Dutch cooking book I have from the 1800s a sauce is pretty much just butter and often flour or even just bread crumbled with something that gives flavour.
Of course there's more stuff like vinegar, wine and stock.
Or eggs to bind it.
The flour and fat is called a roux. It’s a thickening agent for sauces and stews. .
Great, but staying a bit on a safe side regarding acid, in this kind of a sauce not so necessary since it can be overwhelming
I hate onions/shallots, can I use onion powder instead?
Method of cooking is similar to making chicken piccata 😊
My pan sauce is always too salty. Any tips?
very well put together video, but my god man 165 is way overcooked for that chicken!
I always pull my chicken off at 160. I let it rest covered and it brings itself up to 165 or saves me from overcooking it
4:48
1 and a half teaspoons of gelatin per store bought stock, but you dump the entire packet into about 2 cups of stock?? I am confusion
Excellent. All I’d say is try to match the audio and the video - makes it more pleasing to follow.
5:42 this is interesting
Holy salt
Nah, you should add the butter between the shallots and flour to make a roux (once the flour is added). Cook the flour out for 2 mins. Now you have a thickener that will always work.
Making a roux is separate to mounting the sauce with cold butter. The flour he adds after the shallots works as an emulsifier much like a roux, so I’m not sure why you think this sauce would be any more unstable. Mounting the sauce with the butter gives it a particular glossy texture, which you won’t get from a roux. Watching back, he also does add butter just before the flour in his chicken breast pan sauce, effectively making a very small amount of roux. Again, that’s separate to mounting the sauce and is optional for that reason.
thats right! He titled this correctly, ''ANY'' sauce boo!
Seems like so much butter for so little liquid, I know it’s not (everyone adds about that amount)
Agree!
algorithm boutta blow shit up
they loooove them clickbaity titles
Chicken breast does not need to be 165 lol, 155 at most
You're right, I talked more about that in my brining video (ua-cam.com/video/tJ9DVX561OE/v-deo.html) but I didn't realize it at the time I made this video. Personally, I prefer to cook my chicken to around 160ish these days. I find that the texture isn't as good if I go any lower than that, but of course everyones preferences will be different.
can i just use chicken bullion with hot/boiling water? i literally can't be arsed to make chicken stock every week... but ngl, i think i'll just come up with my own recipe based on y'alls recoms, i'd prolly use cream instead of butter as i think it'd give a better and creamier texture and also lighten the colour a bit
I use chicken bouillon powder mixed with hot water and it works fine. Cream would work as a substitute for butter. If you’re feeling decadent, use a bit of both.
@@bucknasty69 might give that a go at some point when i have the energy to cook again, thank you.
What do you use as a substitute for wine? Because maybe some Muslim viewers want to try this recipe.
Great recipe and formula. I would add that if you take those breasts out at 165F, they will be super dry after the carry-over cooking. Even at 155 F it only needs to retain that temp for just under 3 minutes to be safe. If you take it off at 155ish it will carry-over well into the safe zone.
Formulas, Citing the Food Lab, the general style of the video....Ethan Cheblowski must be pissed lol
Gelatin and flour??? No.
Lekker Charlie 👌
3 minutes?????
This is just a rip off of an ethan chlebowski video?
I actually made it before he did haha. This video was originally posted in late 2020. I’m currently moving all of my content from my old channel over to this one, hence why I’ve uploaded so many videos over the last few days.