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PAN SAUCES

cook:

20 min

Picture for PAN SAUCES

3,355,697 views  This week on Basics, I'm making sure you know how to master a simple yet delicious pan sauce.

4 Servings

US

original

metric

INGREDIENTS

For the Gelatin Infused Stock

Stock

1 packet of unflavored gelatin

For the Chicken Pan Sauce

1 whole chicken (or chicken of choice)

2 tbsp vegetable oil

½ cup minced shallots

1 clove garlic, crushed

1 cup dry white wine

1 cup chicken stock (with gelatin)

0.5 lemon, squeezed

3 tbsp unsalted butter

1 bunch parsley, chopped

Kosher salt

Freshly ground pepper

For the Steak and Pan Sauce

2 tbsp vegetable oil

1 steak, medium thickness

1 tbsp unsalted butter

2 sprigs rosemary

1 cup full bodied red wine

1 cup chicken or beef stock (with gelatin)

2 tbsp unsalted butter

½ cup shallots, minced

2 cloves garlic, crushed, divided

Kosher Salt

Freshly Ground Black Pepper

For the Pork Chop and Pan Sauce

2 in Thick center cut bone pork chops

2 tbsp vegetable oil

½ cup shallots, minced

½ cup bourbon

1 cup chicken stock (with gelatin)

¼ cup heavy cream

2 tbsp unsalted butter

1 tbsp dijon mustard

DIRECTIONS

1.

For the Gelatin-Infused Stock:

1.

Sprinkle a packet of unflavored gelatin over desired stock (beef or chicken) and allow it to hydrate for 10 minutes before using.

Stock

1 packet of unflavored gelatin

2.

For the Chicken Pan Sauce

1.

Start by deboning a whole chicken by snipping out the backbone along with the wings (saving for chicken stock) and preparing the chicken breast airline-style, that is a skin on, bones still attached underneath the breast meat, and the drummet still attached.

1 whole chicken (or chicken of choice)

2.

In a cold stainless steel skillet, add vegetable oil. Drop in the chicken breasts skin-side down. Turn the skillet to medium-high heat.

2 tbsp vegetable oil

3.

Once the skin side is deeply brown, flip the chicken so it’s resting on its rib cage and place it in a 400°F preheated oven to finish. Depending on the thickness of the chicken, start checking its temperature after 10-15 minutes.

4.

Place to the side to rest for 10 minutes before serving.

5.

Using the leftover fond in the pan, place the pan over medium heat and drain off any excess fat. Dump in minced shallots and saute in the reserved chicken fat until translucent before adding crushed garlic and continuing to saute for 30 seconds.

½ cup minced shallots

1 clove garlic, crushed

6.

Once fragrant, deglaze with dry, crisp white wine to lift up all the fond and add the “gelatin enhanced” chicken stock. Scrape all the bits off the bottom then let it simmer for 5-7 minutes.

1 cup dry white wine

1 cup chicken stock (with gelatin)

7.

After 5-7 minutes, add a few healthy squeezes of lemon juice then raise the heat to medium-high and reduce aggressively until it’s thick enough that a spoon or whisk runs across the pot, leaving a trail.

0.5 lemon, squeezed

8.

Kill the heat and let the pot cool down for 30 seconds before adding cold unsalted butter. Whisk together with a few pinches of kosher salt, freshly ground pepper, and a handful of parsley.

3 tbsp unsalted butter

Kosher salt

Freshly ground pepper

1 bunch parsley, chopped

9.

If the sauce breaks and becomes oily or greasy, just add a splash of water and it will come back together.

10.

Keep whisking together until the sauce is thick, glossy, and ready to serve with the chicken.

11.

For the Steak Pan Sauce

1.

Start by heating up a stainless steel skillet with vegetable oil. Add the steak to the pan once it’s roaring hot. Sear and establish a crust on both sides.

2 tbsp vegetable oil

1 steak, medium thickness

2.

Once a crust has developed on both sides of the steak, add butter, rosemary, and garlic to the pan. Tilt the pan slightly and baste the steak - using a spoon to ladle the liquid over the meat until a beautiful brown crust has developed on both sides and cooked to the desired doneness. Place the steak on a plate and cover it in the brown butter. Rest for 10 minutes.

1 tbsp unsalted butter

2 sprigs rosemary

1 cloves garlic, crushed, divided

3.

Using the leftover fond, place the pan over medium heat and drain off any excess fat. Add minced shallots and saute until translucent before adding crushed garlic and continuing to saute for 30 seconds.

½ cup shallots, minced

1 cloves garlic, crushed, divided

4.

Once fragrant, deglaze with a full-bodied red wine to lift up all the fond and add the '“gelatin enhanced” chicken or beef stock. Scrape all the fond bits off the bottom then let it simmer over medium-high heat, reducing aggressively until it’s thick. Add unsalted butter and whisk together until the butter has dissolved and the sauce is a creamy consistency.

1 cup full bodied red wine

1 cup chicken or beef stock (with gelatin)

2 tbsp unsalted butter

5.

Season to taste with kosher salt and freshly ground pepper.

Kosher Salt

Freshly Ground Black Pepper

6.

Carve the steak after letting it rest for 10 minutes. Plate and cover with the sauce.

7.

For the Pork Chop Pan Sauce

1.

Start by placing shallow cuts through the fat to prevent curling chops. Add vegetable oil to a stainless steel skillet and heat over medium-high until little wisps of smoke begin to show.

2 in Thick center cut bone pork chops

2 tbsp vegetable oil

2.

Gently lower the pork chops into the pan (placing away from you as not to splatter yourself with hot oil). Treat them like a steak - let them develop a deep golden crust then flip onto the other side and repeat. Cook until they reach an internal temperature of 135°F in the thickest part of the chop. Place on a warm plate to cool for 10 minutes while making the pan sauce.

3.

Dump out all but 2 tablespoons of the remaining fat then add shallots and saute until soft. Deglaze with bourbon (preferably off heat to prevent a big flame) and the “gelatin enhanced” chicken stock. Scrape all the bits of fond off of the bottom then let it simmer. Season to taste with freshly ground pepper and kosher salt. It is done when a spoon or whisk leaves a streak when running across the pan.

½ cup shallots, minced

½ cup bourbon

1 cup chicken stock (with gelatin)

4.

Once finished, kill the heat and add heavy cream and whisk together. Then add unsalted butter and whisk until completely combined.

¼ cup heavy cream

2 tbsp unsalted butter

5.

After the butter has completely melted, add dijon mustard and whisk together until homogenous. Taste for seasoning.

1 tbsp dijon mustard

6.

Once finished and ready to serve, pool the sauce on a serving plate and then put the pork chops on top. Finish with a sprinkle of parsley. Serve and enjoy!

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