3 Easy Pan Sauces To INSTANTLY UPGRADE Your Cooking

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  • Опубликовано: 24 дек 2024

Комментарии • 708

  • @jimmyoutlaw9384
    @jimmyoutlaw9384 Год назад +71

    I made a pan sauce for the first time a lil bit ago and it turned my good meal into one of the best I’ve ever made. Pan sauces are magical

    • @hadronoftheseus8829
      @hadronoftheseus8829 Год назад

      This is exactly why I'm really not into southern fried chicken anymore. There are so any better things you can do with chicken.

    • @robertbeisert3315
      @robertbeisert3315 Год назад +1

      @@hadronoftheseus8829 Try a pan cream gravy with fried chicken. Simplest complementary form I know is a bit of chicken bullion, cream, and pepper (salt optional - the bullion usually has plenty).
      If you've got some drippings, all the better. Goes great with spam or biscuits, too.

  • @PMCook
    @PMCook Год назад +16

    I made the steak and bordelaise sauce for dinner this evening. That may be the most perfect pairing of sauce and meat that I've ever tasted. Absolutely amazing.

  • @Child_Of_Storm
    @Child_Of_Storm Год назад +5

    Tried the last sauce today - and God in heaven it is superb! The sauce alone has like 5000 kcal, but every single calorie is worth it. So so good.

  • @Im-just-Stardust
    @Im-just-Stardust Год назад +577

    I am a former Pan Sauce and I would like to confirm that this will upgrade your cooking.

    • @tonysmith7632
      @tonysmith7632 Год назад +30

      I thought you looked familiar

    • @YimopotamusDaDapressus
      @YimopotamusDaDapressus Год назад +44

      can confirm, i was the pan

    • @Stonerman023
      @Stonerman023 Год назад +18

      As a former Michelin Star, I'd like to see your credentials.

    • @gaviswayze9696
      @gaviswayze9696 Год назад +12

      ⁠@@Stonerman023which Michelin constellation were you a part of? I was part of Orion's belt (before all the good restaurant food made him remove it entirely)

    • @blipblap614
      @blipblap614 Год назад +5

      As Charlie Papazian's charismatic wooden spoon, you're welcome.

  • @NNKVSSN
    @NNKVSSN Год назад +17

    As someone who never cooks steak I tried your recipe today for the beef with bordelaise sauce, and it was fantastic! The steak was cooked perfectly after following your steps and the sauce was excellent, it was better than I have had in most restaurants. Thank you!

    • @robertbeisert3315
      @robertbeisert3315 Год назад +1

      This is the spirit! Restaurants can only go so far by their nature; you can match your palette and cravings perfectly, if you know the technique.

    • @keithwicks9103
      @keithwicks9103 Год назад +1

      Ive always said an average home cook can cook for themselves better than any restaurant can cook for them

  • @GiveMeYoSammich
    @GiveMeYoSammich 9 месяцев назад +2

    Pan sauce is what saved my meal prep, I was getting tired of cooking everyday but i noticed chicken just never tasted the same or had the same moistness after microwaving it but when I make a pan sauce and use it on next day chicken it brings it back to life and it's typically only 10 minutes out of your day and one pan which is very convenient. Everyone should learn to make pan sauces

    • @rollandjoeseph
      @rollandjoeseph 5 месяцев назад

      Never microwave meat, it dries it out

  • @q45ij54q
    @q45ij54q Год назад +108

    Made the Marsala last night. One of the best things I've ever cooked and surprisingly easy. You have reignited my passion for cooking, Brian. Thanks a bunch!

  • @snshashidhar1
    @snshashidhar1 Год назад +111

    I found your channel a couple months ago and since then I've watched most, if not all, videos. I gotta say that your recipes and the way the videos are presented is great, these recipes can be easily made by most home cooks with relatively less hard work but with much better flavors and i absolutely love it. Keep it going Brian, i don't know about others but you've taken me from a person who cooked packed ramen to baking my own bread and making my own sauces.
    Cheers!

    • @BrianLagerstrom
      @BrianLagerstrom  Год назад +18

      Amazing, thanks very much for sharing that. Glad you found the channel! Thanks for watching.

    • @georgiawegrzyn5297
      @georgiawegrzyn5297 Год назад +4

      ​@@BrianLagerstromI love your cooking , wonderful

  • @seanh0001
    @seanh0001 10 месяцев назад +2

    Depending on where you live, you can get a whole chicken for cheaper than two breasts. You’ll get it skin on, and you can make a stock with the undesirable parts and trimmings once you’ve broken it down. You’ll also get some wings, legs and thighs to fry up.
    2-3 meals from one chicken, and several quarts of stock that you can freeze for later. Homemade stock is leaps and bounds better than bouillon.

  • @waso_laso_sewi
    @waso_laso_sewi Год назад +1

    As someone who was born and raised in Bordeaux, I must admit that I am pretty proud that one of the sauces bears the name of my city ^^

  • @Sodacake
    @Sodacake Год назад +3

    i remember during the first lockdown when this channel was tiny, and now there's over a million subscribers. congrats!

  • @inaudibleterror4247
    @inaudibleterror4247 9 месяцев назад

    Nice looking pan sauces, have to try these, thanks! 👍
    The easiest pan sauce I've ever learnt, the family loves it.
    Works with Pork loins or skin on chicken thighs/breasts.
    4x Pork Loins/Chicken Breasts/Thighs
    2tbsp Cornflour
    1tsp Smoked Paprika
    1tsp Black Pepper
    1tsp Mild Chilli Powder
    2tsp Garlic Powder
    2tsp Onion Powder
    Mix spices and cornflour then coat your pork/chicken and sear on one side (skin down for chicken) on high heat.
    (Reserve excess coating for later.)
    Reduce to low heat, flip pork/chicken and cover, cook for another 10mins or so until done.
    Remove and cover with foil to rest.
    Add chicken stock and increase to medium/high heat. I use Knorr stock pots, but i use slightly less water than advised (400ml per pot).
    Scrape fond free from pan and reduce stock. Now I usually mix my leftover coating with a little drop of cold water then add to stock and stir through to thicken and add flavour.
    (If you don't like it too spicy just use plain cornflour here)
    Then swirl in some unsalted butter and serve. Goes great with crispy potatoes and green beans 👌

  • @reggiedunlop2222
    @reggiedunlop2222 Год назад +37

    We are so fortunate to have cooking channels with talent like Brian, Ethan Chlebowski, Kenji and Chef John ✌️

    • @rhettbutler2405
      @rhettbutler2405 Год назад +6

      Agreed! I also like Mike at Pro Home Cooks. There are some really talented folks offering so much help to those of us who love cooking.

    • @reggiedunlop2222
      @reggiedunlop2222 Год назад +2

      @@rhettbutler2405 I agree! Mike at Pro Home Cooks has been providing valuable content for years. I remember the early days when he was doing a channel with his brother called “Brothers Green Eats”👍🏼

    • @Axeloy
      @Axeloy Год назад

      @@rhettbutler2405that’s my GOAT right there

    • @reikinaexperience1646
      @reikinaexperience1646 Год назад

      Josh weissman is great too

    • @laurie9708
      @laurie9708 8 месяцев назад

      Agree there's talent for all! But I'm not gonna lie....I left Chef J. for Brian. Woot!😍

  • @ehrendamitz2555
    @ehrendamitz2555 Год назад +15

    I watch a lot of cooking videos, working hard on my skills and dishes. 90 seconds into your video I learned some hacks and restaurants tricks I didn't know. I make some killer pan sauces already, you improved them nearly instantly, thank you!

  • @robertbeisert3315
    @robertbeisert3315 Год назад +2

    I make similar sauces semi-regularly rather off-the-cuff. My approach is simple and inexpensive:
    1. In the same pan you used for steak, saute mushrooms (and shallots, if you're going sweeter)
    2. Deglaze with your wine and/or a bit of stock. Reduce to syrup/concentrate.
    3. Add some cream. The cream will thicken the sauce as well as anything, but with some excellent fat and additional flavors.
    I think the idea came from a Marsala or Ponchartrain sauce, originally, but it is very flexible. Sweeter wine and complementary herbs without the cream will thicken to a nice reduction for vegetables and/or pork. Heavier on the cream and stock is fantastic with chicken. A bit of soy sauce and miso brings you into the general territory of a bunch of Asian recipes.

  • @Autovetus
    @Autovetus Год назад +1

    Not only have I learned something , I think I am finally going to score when I cook this stuff for this girl I like !

    • @Autovetus
      @Autovetus Год назад

      Update : came out salty as f**k 😮‍💨. I want my money back !!! 😡

    • @matthewmckinney9348
      @matthewmckinney9348 9 дней назад

      @@Autovetus did you use salted or unsalted butter? I bet you used salted, hence the extra salt in the dish.

  • @HolyCrapItsALion
    @HolyCrapItsALion Год назад +7

    The gelatin trick is a great idea and I'll certainly try that.

  • @WillCooper
    @WillCooper Год назад +5

    As much as I enjoy your meal recipes I love videos like this as well. These are the little things that elevate a cook from really good to awesome.

  • @karenfox1671
    @karenfox1671 Год назад +21

    Beautiful technique! I can't tell you how many times I will be making all of these. And, I so appreciate the advice on choosing a pan. You always treat us to details. Happy Labour Day guys.

  • @JohnNagel-g2r
    @JohnNagel-g2r Год назад +3

    Ok, my wife and I made the chicken Marsala, and we’ve been making chicken Marsala for years now. This recipe is by far our new favorite way to have make it. It was sooooo good. Highly recommend to it. Can’t wait to try the other recipes.

  • @Tea53mk
    @Tea53mk Год назад +19

    I just made the first sauce and my hubby almost ended up licking the plate. I've never seen him this excited about a sauce, Thank you so much ! You really made me look like I know what im doing in the kitchen 🤣 thank you ! Even though I didn't have the wine you mentioned I actually mixed brandy and white wine and ended up with such a rich flavor it was unbelievable. I'll be trying the other sauces and will be scouting for more recipes on your channel

  • @tempinternetname
    @tempinternetname Год назад +7

    Another one of your greatest videos. You, Lorn and the Fallow crew are the best additions to foodtube in the past forever, imo. Some additional huge benefits of knowing how to pan sauce:
    Labor saving - you don't have to scrub pans to get the gunk off of them when you make sauces because all of the hardest bits to get off have been converted in to your sauce.
    Space saving - all the ingredients that convert in to stock (chicken feet, pig ankles, marrow bones, celery, carrots, whatever) actually take up a lot of space in my home space so if I was thinking ahead I should always cook as much if it down (especially the bones) in to a stock/demiglace and then freeze it. I wont have to make the stocks completely from scratch later and I wont have to store a bunch of unsightly chicken feet from the korean grocer for months on end
    I learned plenty from your videos as usual!

  • @zencomeseasy602
    @zencomeseasy602 Год назад +3

    It's like you read my mind. I've been thinking lately that I need to up my sauce game and here you are all Johnny-on-the-spot with the perfect vid.

  • @ianbirkett69
    @ianbirkett69 Год назад +1

    I've been a keen home cook for years and always struggled with sauces without proper meat bone stock. Adding powdered gelatine is a genius idea. Can believe I never thought of it myself.

  • @epistte
    @epistte 11 месяцев назад

    I make the Bordelaise and put it over Salisbury steak, but I add mushrooms, lots of mushrooms. Its really good. A white wine, lemon and butter pan sauce is perfect for fish and chicken.

  • @CptFuzzAldrin
    @CptFuzzAldrin Год назад +4

    I’ve been a chef for 15 years now and you my man just gained a new subscriber.
    Fantastic video and loved that you didn’t edit out your degraze moment lol.
    Looking forward to binging your videos. Also, genius idea on the gelatin.. can’t believe I never thought of that 😅

  • @jamesli395
    @jamesli395 Год назад

    I just made the chicken pan sauce for my fiance and she said its by far the best thing I've ever made - thanks so much it was amazing

  • @joshuawells5953
    @joshuawells5953 Год назад

    I'm a hardcore fan of cast iron. But you are absolutely right about stainless being the best for pan sauces. I keep two just for that purpose.

  • @lesliesanger4255
    @lesliesanger4255 9 месяцев назад

    I love the gelatin idea, as a diabetic adding white flour is out for me. The gelatn thickens the sauces to the right consistency.

  • @vicdaps6354
    @vicdaps6354 Год назад +6

    I’ve been watching and subscribed to you from weeds and sardines time... I haven’t missed a video. Between you and Chef Pierre, my cooking skills went from okay to awesome. I Just cook for my family and they love it. Thinking of opening a small restaurant later in life but don’t have the confidence and scared of risk taking at 54.Thank you for your simple yet informative techniques and teaching ways... keep on rocking those great videos , cheers from Toronto!
    🇨🇦🍷🇨🇦

  • @heatherperry2502
    @heatherperry2502 Год назад +1

    Thank you for being so descriptive when you are cooking. For example, I appreciate how you say what heat you are using, and exactly what ingredients you use. It makes it so much easier to follow your recipes. I just subscribed, and I am looking forward to watching more of your videos.

  • @saab9251
    @saab9251 11 месяцев назад

    I’ve now made the chicken and pork recipes from this. Both were absolutely fantastic, and the leftovers in the fridge are fun to dig out of the meat jello that solidifies afterwards. They remelt beautifully so the jello is only weird when cold.

  • @shawky3
    @shawky3 Год назад +1

    This video has upped my cooking game so much. So much goodness in one video! Thank you Brian!

  • @mattbuie2
    @mattbuie2 Год назад

    Thanks Brian! Great sauce video! Matt B Vancouver BC

  • @50sKid
    @50sKid Год назад +1

    Love it, love it. Make another video like this with 3 more sauces dude!

  • @SDSsongs
    @SDSsongs Год назад

    Did a mix and match; made the marsala but served it with pork chops instead. Made a few deviations from the plan besides that. Cooked in cast iron because I don't have stainless steel; didn't experience any taste issues. Used white wine with honey as suggested instead of marsala. Couldn't find baby bellas, so just used criminis. Had some fairly thick bone in chops, so cooked them a bit longer than the suggestion (in the part for the mustard tarragon sauce). Served the chops and marsala pan sauce with some oven-roasted brussels sprouts. Everything came out extremely well!

  • @joseph-qj9el
    @joseph-qj9el Год назад +99

    A corn starch slurry works great instead of gelatin. Much easier to get too

    • @darrenaquilina1403
      @darrenaquilina1403 Год назад +1

      Agreed, same here.

    • @foo8lover
      @foo8lover Год назад +25

      Works great too. IMO after trying both, I find the texture with gelatin more ''silky'' and the taste cleaner.

    • @maximus2530
      @maximus2530 Год назад

      Facts, that and just reducing your wine helps.

    • @derekmiller5043
      @derekmiller5043 Год назад +4

      it does work, but it can leave a texture and has palpable flavor. I prefer a flower slurry then bringing back to boil or starting with a roux. Downside to all these methods over that shown in the video is concentration of flavor.

    • @yannlaforest9993
      @yannlaforest9993 Год назад

      ​@@derekmiller5043just make veal stock 1 day of the year than you have it for the whole year simple

  • @robertmonju6235
    @robertmonju6235 Год назад

    Enjoyed the sauce recipes and the presentations. Great work. But,
    here in the South, we use a tsp of flour and butter to make a blond roux, which can be cooked longer to darken the roux color and intensify the flavor. No gelitan.
    Also, fond for us is gradue.

  • @brt5273
    @brt5273 Год назад

    Very pleased that you are still demonstrating how to cook real food rather than devolving into gimmicks, as many of my previously favored RUclips cooks have done to gain likes.

  • @noblenugget4229
    @noblenugget4229 4 месяца назад +3

    Would love a Part Two of pan sauces at home!

  • @terrylovell_video_editor
    @terrylovell_video_editor Год назад +1

    Highly recommend getting a couple of Chef’s Presses. I use them almost everyday when searing meats and weighting down grilled sandwiches.

  • @hkbuddy97006
    @hkbuddy97006 Год назад

    Never dawned on me to add gelatin to achieve that level of viscosity. Brilliant!

  • @therealnancycarol
    @therealnancycarol Год назад

    I remember making these types of sauces, not as deliciously as yourself of course. That was in my youth and i was very passionate about cooking, although I had to teach myself without any sort of instructional help - other than Julia Child.
    Now I'm content to spread 2 slices of bread with softened butter and throw a slice or 2 of American cheese between them, toss it into a heated pan and toast it until the cheese is melted and (hopefully) the bread is nicely browned, not burned.
    At my age, walking into a room and smelling the delicious aroma of a heavenly pan sauce like those would immediately cause me a 7 pound weight gain that would take me 6 months to lose.
    The very sight of your velvety sauces makes me drool and long for those bygone days of cooking. Best of luck to you in your endeavors. 💕💕💕

  • @michaeloreilly2533
    @michaeloreilly2533 Год назад

    Great video, and I’d like to add a few lessons I’ve picked up along the way: 1) Marsala wine should be the dry variety as there is a difference, (2) salting a protein with longer rest time will allow the water to reabsorb prior to cooking and provide a dry surface for a better sear.

  • @LifeOfWarner
    @LifeOfWarner Год назад +8

    finally. wanted to learn pan sauces for a while.

    • @BrianLagerstrom
      @BrianLagerstrom  Год назад +2

      They are pretty easy and provide mega payoff.

    • @LifeOfWarner
      @LifeOfWarner Год назад

      @@BrianLagerstrom can't wait to try that store bought demi glace

  • @gregargo1898
    @gregargo1898 Год назад +1

    Hey Beginners!! This is the perfect video to watch to understand some secrets. Great job man.

  • @magnificalux
    @magnificalux Год назад +4

    Yes to sauces! I was looking for some good recipes! Thanks for the video! Can't wait to try 'em!

  • @midnightdew
    @midnightdew Год назад +3

    This is heaven. I wanna try all of your recipes ❤ love this style, you re direct, efficient, clean. Keep going

  • @Brauma54
    @Brauma54 Год назад

    I changed things up and made the mushroom cream sauce for the chops and did the mustard sauce for the chicken. Excellent

  • @jonathanwilliams1974
    @jonathanwilliams1974 Год назад +3

    I had no idea that good demi was so cheap on Amazon!!! Time to stock up. Making it yourself is a PITA.

  • @aiw437591
    @aiw437591 4 месяца назад

    His own amazement at how good each sauce is makes me want to try these even more

  • @ladymadonna79
    @ladymadonna79 Год назад

    not shit, Brian has become my favorite chef/cook on RUclips. the ones i liked before, have become second.

  • @kitsune303
    @kitsune303 4 месяца назад +4

    Sauces are the weak point in my cooking game-thanks for a quick level up!

  • @VanHelsingle
    @VanHelsingle Год назад +33

    You’re killing it Brian, appreciate you

  • @leonleese4919
    @leonleese4919 Год назад

    Just what I needed to know, my pans are old Prestige stainless copper bottom pans. Not non-stick;-)
    At 80 I’ll only replace when necessary, but those pans do look exceptionally good. I’m subscribing immediately 😎

  • @urba-link3576
    @urba-link3576 Год назад

    This guy is an expert. He drops useful tips constantly. Great video.

  • @eliotkhalil
    @eliotkhalil 8 месяцев назад

    Made the marsala and the Bordelaise so far. This has upped my game big time! Thanks

  • @DarrenHowseMusic
    @DarrenHowseMusic Год назад

    You da best Brian. Been watching since 50k subs. I'm the dude who told you you'd be at 500k subs in 6 months and I actually wasn't far off! Happy for all of your success, you deserve it. Cheers bro.

  • @papasmamas1
    @papasmamas1 Год назад

    Im fairly new about pan sauces, just recently learned what deglase and demiglase is. Its a lot of fun. I wanna try some vegeterian sauces.

  • @johnivancic_
    @johnivancic_ Год назад +1

    THIS is the video I’ve been waiting for from you. Thanks!

  • @tkamm
    @tkamm Год назад +2

    I love your channel first and foremost. I cant wait to make all 3 sauces.
    I would LOVE if you inserted some text to translate grams (cups, oz, tbsp).

  • @khitprod
    @khitprod Год назад

    Just made the tarragon-mustard sauce, gotta tell you, one of the best sauces I've ever tasted!

  • @ChiliPepperMadness
    @ChiliPepperMadness Год назад

    Yum! These all look delicious!

  • @lindah5910
    @lindah5910 Год назад +6

    Happy Friday Eve, Mr. Lagerstrom! Everyone should try making demi-glace. It is what makes great steak houses great. I pressure can mine in 4oz jars for eating once every three months because my gout situation rebels if doing it more often than that. It's amazing stuff mixed with the fond of cooking your preferred cut of steak and reduced further just a twee. Great to see your channel flourishing because I've been watching since the low tens of thousands of subbies.

  • @MrJruhl1
    @MrJruhl1 Год назад +6

    My sauce game is weak. Definitely needed this video, cheers!

  • @Christopherhaden
    @Christopherhaden Год назад +1

    Love the videos. Small point of interest, refrigerated meats do not reach room temperature in 10 mins, and it's not necessary at all. Chef Jean Pierre did a good video about it. Keep the videos coming!

    • @pauldarling330
      @pauldarling330 Год назад

      I think the advantage is that the surface of the meat gets warmer so you get less of a drop in the pan temperature when you put the meat on and a better sear. With a warmer surface and cooler interior you can get a better sear without over cooking the interior

  • @PastorJack1957
    @PastorJack1957 Год назад +2

    There are many videos that prove letting meat sit on the countertop and bring the temp up is a fallacy. You can do your own test. Pull from the fridge and temp your meat. Let it sit on the counter for 10-30 minutes and temp it again. Not more than 2-3 degrees difference.

  • @andrewmarshall7569
    @andrewmarshall7569 10 месяцев назад

    These look amazing. A great sauce makes all the difference for any dish.

  • @lane2063
    @lane2063 6 месяцев назад

    I’ve made the Marsala sauce several times. For us it’s too much Worcestershire so I dialed it back a little. I also double the recipe because the sauce refrigerates well and is delicious on the leftover chicken breasts.

  • @RidinDirtyRollinBurnouts
    @RidinDirtyRollinBurnouts Год назад +47

    I am so happy to see Brian's channel flourishing, I discovered him when his subscriber count was much lower and he has NEVER steered me wrong with his instruction. This is my favorite cooking channel by far

    • @prm1016
      @prm1016 Год назад +2

      It took me a while to come around to his style, but the more I watch, the more I like him! GREAT combo of helpful tips and amazing tasting food. Reminds me of Kenji with more entertainment focus.

    • @rabbit_scribe
      @rabbit_scribe Год назад

      Anyone who can answer the question "What is 'Weeds and Vinegar?'" qualifies as a charter member 😄

  • @sebastianhabel7312
    @sebastianhabel7312 Год назад +2

    Using powdered gelatine is a great hint 👌

  • @tristanbroek7705
    @tristanbroek7705 Год назад

    Hey there Brian when I was still in cooking for work we used gingerbread for the glaze with beef stock. Instant glaze sauce and strong taste with a touch of sweet

  • @robertfragomeni1111
    @robertfragomeni1111 Год назад

    Thank you for putting everything out n grams! That alone makes me want to cook your recipes. Don’t EVER change that.

  • @internetshaquille
    @internetshaquille Год назад +13

    this vid is dense as hell my brain is wrinkling at a record setting pace

    • @BrianLagerstrom
      @BrianLagerstrom  Год назад +5

      HAHA thanks DADDY SHAQ. and CONGRATS!!!!!!!!!!

  • @theodore6548
    @theodore6548 9 месяцев назад

    Nice video, with lots of good technique. I am happy to find your channel.
    For home cooks: Florio marsala is the one you want, if you can find it. For some reason it has gotten difficult to obtain. Stainless steel pans are great, but the cheaper aluminum ones most restaurants use work just as well. I tried that Demi Glace Gold a few months ago and did not care for it at all. Your taste buds may disagree.

  • @scottpiper2437
    @scottpiper2437 Год назад +14

    Brian, this video is awesome! Thank you for posting such useful and entertaining content. I've made more of your recipes than any other chef.

  • @d3fc0n545
    @d3fc0n545 Год назад +2

    I'm not a mushroom man but that chicken made my mouth water

  • @dimilton3166
    @dimilton3166 Год назад

    I kept refreshing his RUclips channel and nothing new appeared. It didn’t even appear by 12:07 or 12:15. I was low key sad he didn’t have a video, so I am STOKED NOW!😄

  • @gleichg
    @gleichg Год назад

    Well rested = cold. I always throw the meat in the sauce for about a minute. And I loved the pork sauce. Actually wrote that one down.

  • @marcusboehler3439
    @marcusboehler3439 Год назад +2

    Thinking now about combining the sauce component of this video...with the healthy week of pre cooking and your sauce strategy for keeping things interesting.

  • @id10t98
    @id10t98 Год назад +2

    Nice stuff! For a lactose struggler like myself, I use a honey-mustard 'gravy' for topping pork chops rather than a cream sauce. My fave is a NY Strip, or tenderloin when on sale, with the reduced red wine sauce, sautéed mushrooms, onions and peppers. Have an extra bottle of red wine on hand, you will want some!

    • @robertbeisert3315
      @robertbeisert3315 Год назад +1

      You might experiment with thicker yogurts in some sauces. Anything that calls for citrus and cream has the right general flavors to allow yogurt to stand-in, and that can drastically reduce the lactose.
      - A fellow Lactaid consumer

    • @id10t98
      @id10t98 Год назад +1

      @@robertbeisert3315 ty!

  • @jvallas
    @jvallas Год назад

    Give me a good sauce, and I'll eat almost *anything*! These look so first-class, and I have some mushrooms in the fridge and reduced stock in the freezer. Must give that mushroom marsala a try. Thanks for this! Irresistible.

  • @mjjm6220
    @mjjm6220 Год назад

    You should try a ginger juice sauce. Grate the ginger and press through a sieve. Then add the juice to a deglazed pan, add a TBL of butter. After the sauce thickens then poor over fish/meat.

  • @tristanrl1940
    @tristanrl1940 Год назад

    All lovely, classic French sauces - however, I would make use of the Tarragon and add Chervil to the bordelaise - add sliced mushrooms and shallot, flambé with cognac or brandy, deglaze with wine and brown stock or Demi glacé - the classic sauce chasseur which works brilliantly with chicken, pork or beef. Nice one. Brian mate 😊

  • @laximenezfyvie
    @laximenezfyvie Год назад +3

    Your channel is inspiring. The thought and detail put into every recipe and explanation does not go unnoticed, it is much appreciated and sets your content on a different level. The fact that you present all ingredients weighed in grams is superb, professional and allows anyone, anywhere in the world, to replicate your recipes precisely. Now… (just a suggestion) Having close to 2 million followers, you must know that a lot of us -who understand grams- are also not familiar on a daily basis with degrees F. Since you caption temperatures on your videos, I wish to suggest that you add (in parentheses or something) also the conversion to degrees C. I don’t think that it would add very much work to your editing process, but it would avoid failures and confusion for many followers. As I said: just constructive criticism. Your work is inspiring. Thank you for that.

    • @linux230
      @linux230 Год назад

      Excellent constructive criticism. Love this.

  • @davidhinds7013
    @davidhinds7013 Год назад +1

    Dude…. DUDE! Seriously, thank you these recipes! Made the chicken Marsala tonight for the family. Everyone absolutely loved it. This one that I’ll be making many, many times. Can’t wait to try the pork and steak next!

  • @frankrizzoa1275
    @frankrizzoa1275 Год назад

    Smoking my Sunday evening cone and came across this video. Its a good one. Never saw this channel before but I'll be checking it out again for sure. Good job on the video. Sauces look excellent. Anxious to try some.

  • @luvenchantra
    @luvenchantra 10 месяцев назад

    ok the thing with the gelatin is a game changer... many thanks!!!

  • @shopgirl2959
    @shopgirl2959 Год назад +27

    Pork chops with the Tarragon Mustard sauce was the bomb! Made that for dinner tonight and my husband all but licked the pan. Love the pro tip about using gelatin to help the sauce consistency. That’s what I’ve been missing all these years! Thanks Bri! 👍🏻

  • @freeamerican4243
    @freeamerican4243 Год назад +4

    My wife tried several stores before finding the demi glace in the gravy section at Harris Teeter. The search was was worth the effort. The Cabernet we used had a strong flavor that could be toned down a bit, but overall the bordelaise was very good. We put it on a ribeye and potato wedges. The bordelaise is much better than they typical gravy on poutine. Thank you!

  • @DesmondASMiles
    @DesmondASMiles Год назад

    I love how humble you are; grab the wrong spoon and still include your error because it happens and let's move on. Thank you for the upgrade 💪

  • @blandrooker6541
    @blandrooker6541 Год назад +2

    Just one thing, it's not necessary to remove the chix tender, you can "fold" it over so it remains attached and keeps a uniform thickness to the breast. I did it that way for literally thousands of servings, and I always loved to make pan sauces to finish. Base Mise en Place was always S&P, oil and clarified butter, white, red, sherry, cognac and marsala, chix and beef stocks, demi, garlic, shallots, heavy cream and whole unsalted butter. Never used gelatin, with quality stocks pan reduction is all that's needed.

  • @toxicwaltzn8175
    @toxicwaltzn8175 Год назад +1

    I got get some Demi glacé to try that beef bourguignon recipe, but that pork chop sauce is definitely going on my shopping list this week.

  • @steveh7866
    @steveh7866 Год назад

    Thank you, great pointers for dabblers such as myself :D
    I'll have to look up pork temps though - maybe it's an english thing; beef can moo loudly on the plate, lamb can wimper quietly, but pork must have all four trotters pointing straight up or it goes back in the fire.

  • @tmpickrell
    @tmpickrell Год назад

    Outstanding, Brian. Your videos are the best: right up there with Jacques Pepin.

  • @calib3r403
    @calib3r403 5 месяцев назад

    Great video Brian
    Couple of quetions here
    1) Is there any alternative of wine for pan sauce ? (religious issue)
    2) Why does gelatin not equal corn starch when it comes to pan sauces?

  • @jimmiehawkins1946
    @jimmiehawkins1946 11 месяцев назад

    Gelatin packets blew my mind! 100% employing that tonight!

  • @ispyviidz8069
    @ispyviidz8069 Год назад

    You're killing it lately man. I love your recipes. Thanks from Wales, where we appreciate you using grams and celsius to measure 😅

  • @aureliussDD
    @aureliussDD Год назад

    Just made the marsala sauce. So yummy... next is mustard tarragon with pork chops...

  • @Zanarkdi
    @Zanarkdi Год назад

    Just did the pork recipe, though I cooked pork loins starting with the thick fat side. Maaaaaaybe it was overkill but the flavor truly smashed our tongues, it was amazing!!!
    Thank you for these recipes!!