EVERY home cook should have these 3 classic pan sauces in their arsenal. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link https://madein.cc/0823-brian WATCH NEXT: 3 Easy Marinades to Upgrade Your Cooking: https://youtu.be/a34svWWhVUk?si=x26nXtr7F-J9Yzjh ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: DEMI GLACE: https://amzn.to/3r1HHkt FILLET KNIFE: https://amzn.to/3synWS3 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 10" SAUTE PAN: https://amzn.to/3OXJKOv WOODEN SPOON: https://amzn.to/44rkQfW INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx *As an Amazon Associate I earn from qualifying purchases* MARSALA SAUCE: ▪2 Skin on chicken breasts (bone and tender removed) ▪100g or 7 baby bella mushrooms, medium diced ▪50g or 1 shallot, minced ▪10g or 4 cloves garlic, minced ▪250g or 1c marsala cooking wine ▪100g or 1/2c chicken stock ▪10g or 2t tomato paste ▪40g or 3T worcestershire ▪14g (2 packets) powdered gelatine ▪Oil (avocado, light olive, canola) ▪Unsalted butter Whisk together marsala, stock, tomato paste, worcestershire, and gelatine Salt both sides of chicken & dry brine room temp for 10 minutes. Dry by dabbing with a towel. Preheat a stainless saute pan over med high. Add Tbsp of oil and lay dried chicken breasts into pan, skin side down, pressing the meat for 5-10 sec. Saute 5-6 min over med to med high. Flip to the second side and cook for another 4-5 minor until the internal temp is 150F/65C. Remove chicken from pan and tent with foil to rest while you make the pan sauce. Into the chicken pan over med heat, add about 2Tbsp/30g butter, diced mushrooms, & pinch of salt. Use a wooden spoon to scrape up chicken fond. When mushrooms have softened & are taking on color, stir in shallot & garlic, continuing to scrape down the pan. When shallots have softened, deglaze with marsala mixture. Bring to simmer over high for 7-10 mins until the bubbles are large & the sauce leaves a slow trail when you run a spoon through it. Reduce heat to low & stir in 50g/3.5T cold butter. MUSTARD TARRAGON SAUCE: ▪2 6oz/170g boneless pork chops ▪50g or 1 shallot, minced ▪10g or 3 garlic cloves, minced ▪5g or 2T parsley, minced ▪2-3g or 1t tarragon, chopped ▪250g or 1c dry white wine ▪100g or 1/2c chicken stock ▪14g (2 packets) gelatine ▪High smoke point oil (avocado, light olive, canola) ▪Unsalted butter ▪25g or 1 1/2T grainy mustard ▪40g or 2 1/2T heavy cream Whisk together wine, stock, & gelatine. Season both sides of chops with salt & dry brine at room temp for 10 mins, then dry meat well with a towel. Add about a Tbsp of high smokepoint oil to a preheated stainless pan over medium high, then add the pork. Press down for 5-10 seconds to ensure pan contact & sear for 6 minutes. Flip and reduce heat to low to cook for an additional 3- 4 minutes on the second side until the internal temp reads 135F/57C. Rest, tinted with foil while you make the pan sauce. Into the pork pan, add 2Tbsp/30g butter, shallots, garlic & a pinch of salt. Cook for 2-3 mins while stirring & scraping up the pan fond with a wooden spoon. Once shallots have softened, add the wine/stock mixture. Increase heat to high and bring to a hard simmer and scrape up the rest of the fond. Simmer for 6-7 minutes until passing a spoon through the sauce leaves a trail. Reduce heat to low and stir in mustard, cream, parsley, and tarragon. Continue to reduce for another minute. BORDELAISE: ▪2 6oz/170g NY Strip steaks (sub sirloin) ▪Unsalted butter ▪50g or 1 shallot, minced ▪10g or 3 garlic cloves, minced ▪250g or 1c dry red wine (cabernet, merlot, etc) ▪42.5g or 1 packet of demi glace ▪1g or 1t thyme leaves, chopped ▪Pinch of black pepper Salt steaks both sides and allow to sit at room temp for 10 min. Add oil to a preheated stainless saute pan over med heat. Add steaks & press down for 5-10 seconds. Sear 4 minutes. Flip to the side 2 & sear for 3-4 more mins or until the internal temp is 125F/52C. Rest, tented with foil while you make the pan sauce. Add 2 Tbsp/30g butter, shallot, garlic, & a pinch of salt to the pan. Stir & cook for 2-3 minutes, scraping up the fond. When shallots are softened, add wine and demi glace. Increase heat to high and reduce for 6-10 minutes until the bubbles are large and your spoon leaves a trail when passed through the sauce. Over low heat, add thyme, pepper, & 50g/3.5T cubed cold butter. Stir to melt. CHAPTERS 0:00 Intro and prepping chicken 0:59 prepping the marsala sauce and cooking the chicken 3:53 making the marsala pan sauce 6:06 Prepping the mustard tarragon sauce and pork chops 7:15 The best pan for the job (ad) 8:26 Finishing the pork and making the pan sauce 10:14 Cooking steak and making bordelaise 12:42 Let’s eat this thing
