Pan Sauces 101: 3 Cooked Pan Sauces

Learn how to make amazing pan sauces with Spike Mendelsohn of Top Chef Chicago. Spike will teach you how to make a Red Wine Reduction; Dijon Apple; and Buerre Blanc sauce.

Learn how to make amazing pan sauces with Spike Mendelsohn of Top Chef Chicago. Spike will teach you how to make a Red Wine Reduction; Dijon Apple; and Buerre Blanc sauce. You’ll learn the principles to make any pan sauce with the confidence of a Top Chef

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[MUSIC] Hi, welcome to Top Chef University, I'm Spike from Top Chef Chicago. There are many classic sauces that you like to eat in restaurants but you might be to intimidated to make at home. So put down the take out menu and get ready to make your own restaurant quality cuisine. In this lesson we will walk you through some very basic pan sauces and show you just how easy they are to make. Sauces are a great way to make simple home cooked meals a little bit more elegant. Today I'm gonna show you some simple techniques to teach you how to make some delicious pan sauces that will spruce up any dinner. So we're going to be learning three pan dripping sauces today. The first one is gonna be using a New York strip and all that great pan drippings to make a red wine reduction. The second sauce is gonna be using a pork chop. That we have all this beautiful caramelization on the bottom of the pan and we make an apple and Dijon sauce. And the third one using a really nice piece of sea bass we're going to use those pan dripping and make a beurre blanc. And of course, remember when you're making these recipes at home you have to say beurre blanc like the French do. All right, so, to get started, you know the cool thing about pot and pan sauce that people don't realize is that you have all This beautiful caramelization and and these pan drippings that most people just throw away. And you know what? It makes your life harder because you gotta scrub the dishes afterwards, what people are really realizing is that all the flavor that has leaked out from the meat is at the bottom of this pan. So why not make just a delicious sauce out of it and give yourself a clean pan. So, we're gonna start with this red wine reduction. We're gonna take this beautiful New York Strip and set it here. Set it aside and we're gonna make a beautiful sauce. And again, these are just guidelines. But today, we're gonna use a shallot to give it some body. So we're just gonna cut that in half And were going to go across like so and then were going to go down the middle just a little bit and just chop is way down just like that. See how easy that is again moving the blade across your fingers we'll do one more Because what happens is after you put these shallots in the pan, they're gonna absorb all these pan drippings and they're just going to make something so delicious. Go down a little bit. There we go. Perfect. What I'm gonna do is I'm gonna bring the pan towards me. And look at that, instantly soaking up all that goodness, look at that. Look at that. Oh, my gosh. You know what, we're gonna add a little garlic in here which is maybe about a Couple pinches of garlic. And you know what? A couple mushrooms would be great for this too. So we'll just chop these up. [NOISE] Get those on the bottom. Get those sauteing a bit. Can even add, there's some natural fat that's come out of the meat but you can even add just a little bit oil if you need it. Not too much cuz we're gonna be adding some butter afterwards. Take a couple mushrooms, will do the trick. [BLANK_AUDIO] There we go. You want to move that around really good. Scrape all that goodness on the bottom of the pan. You see what's going on here? Look at all of that. You just really want to get it. We're gonna get more of it off as soon as we add this red wine which is really gonna impart a great flavor. Again, don't forget about seasoning. You always want to season your food. A little bit of salt. Little bit of pepper. Mm, you can already smell the mushroom it's work. The garlic These shallots are really, really absorbing everything. And you don't wanna burn your garlic, so as soon as you start smelling, you just keep a good eye. Look, I'm getting all those pan drippings. And you know what? I'm saving yourself from doing dishes. All right. A little red vino, of course. What would be a red wine sauce without the red wine? [SOUND] Yes. Exactly what we're looking for, a really great reduction. You can usually put maybe about a cup, depending on how much you want in there. I'm also gonna add a little bit of veal stock, just a dash, just to give it some body. Remember, making veal stock, it's very gelatinous, it's gonna give it some really, really great texture in the mouth, and give it a little body. You know what, I'm gonna put in a little bit more. Boom. So all you really want to do is stir this around now. Since your deep glazing this is really called deglazing getting all this pans drippings you want to make sure you get exactly everything that you can from the pan. All around the [UNKNOWN] turn the heat up high to make this reduced. And then we're just going to add a little bit of butter. It's called monte au buerre. It's mounting the butter. All right, so look at this. You got the shallots in here. You got the garlic. One thing I forgot is putting a little herbs in here, why not? Some thyme goes really well with the New York strip. And the mushroom, the earthiness of the mushroom, the earthiness of the thyme. Oh my God this smells delicious. Add a little bit more thyme because we love our herbs, don't we? So here we go. A little more of that stuff. A little shot of pepper. You gotta taste your sauce of course. Oh yeah. That is great, but you know what it's missing? It's just missing a little bit of richness and it needs to just get a little thicker, so we're gonna let it reduce here for a second. Make sure, I'm just looking, I got all those pan drippings from the bottom. And you know what? We're gonna, using cold butter is very important. And we're gonna do this technique called beurre monte Which essentially what it does, it really just thickens this whole entire pan up, and just gets everything where we want it to be and adds a great richness to it. But as soon as you add your butter, you definitely want to start whisking to emulsify everything. It's kinda like a vinaigrette. You wanna make sure you're emulsifying everything. So we turn the heat up high and you can see it's lighting up in color. And it's really, really bringing everything together. Look at that goodness and that pan is just squeaky clean. A little bit more. Exactly. So the butter adds flavor, it's a thickening agent. Get all those pan drippings from the side. Oh, my goodness, look at this. We want to give [UNKNOWN] a final tests for seasoning. So we'll take another spoon. [BLANK_AUDIO] That's delicious. That is, I'm good. I'm pretty good I have to admit. That is some good pan drippings right there. Where's my whisk. There we go. You know what? And I think it's seasoned perfectly. We added a little salt already. There's no need to over-season. So, this is done. And let's put it on top of this beautiful steak. Make sure we get the mushrooms in first. Oh yeah, look at that. [BLANK_AUDIO] And then, of course, Look at that. A good sauce you can always tell if you put it on a plate, it's just a nappe. It just kinda coats the back of the spoon, that's exactly what we're looking for. It's not separating on the plate it's just looking absolutely gorgeous. So off to the next pan dripping sauce. We're just gonna clean up a little bit. You know make sure you always work organized at home. That's part of Top Chef University. Making sure you work like a Top Chef is making sure you have a really, really, neat station and you're organized. So we're gonna put our knives back over here. Let's get our ingredients for the second sauce. So were going to incorporate some apples a little bit mutalled the Dijon and a little bit of honey for some sweetness some apple just and we want a little bit of body and some aromatics so were going to use probably maybe a quarter of an onion I think [NOISE] So what we did a little earlier is we seared these pork chops, and we got some really amazing pan drippings going on here. So you can see it. There you go. Beautiful pork chop really well seasoned. We're gonna put that right here, and we're gonna make that pan dripping sauce All right, so what I want to start off with here is a little bit of onion. Actually, we're gonna add a little oil, just a little bit of oil cuz it's very dry and pork is lean. [BLANK_AUDIO] And then we're gonna cut the onion into dices. [NOISE] You hear that? Those are those pan drippings just doing their work over there. Always make sure you're using a really sharp knife when you're doing this knife work. There you go. You hear that? Oh, yeah. Season your food. A little bit of salt. A little bit of pepper. [BLANK_AUDIO] Also a little bit of garlic. You can't forget the garlic when you're making pan drippings. There we go. And then you know what? There's some really great herbs here I wanna incorporate. We're gonna use some sage. that I love. Just pull that out. Mmmm, it's got such a great aroma, it's seasonal, it makes sense. Apples, honey, and sage, you can't go wrong. So you know what I am going to do? I am going to tear this up a little bit It's all I really want to do. I just want to release the oils. I dont need to chop it. I don't want to eat it. I just want to infuse the sauce. Beautiful. So let's make sure we're going to work this around. All that garlic. Scrape it again. That's what you want to do. Look at that. Just scraping all the edges, getting all that goodness. All that goodness and the onions. It's really absorbing it. It's exactly what you want. Oh my god. So we're gonna deglaze a little bit with a honey and apple juice. But before we do that, we're gonna add a little bit of Dijon [UNKNOWN]. There we go, I think about that, I like mustard, so we're just gonna add a little bit more. Make sure that flavor pops right out Mix this around, oh yeah. It's kinda the concasee, if you remember when we were making stocks, we were doing this with the tomato paste. It's exactly kind of the same technique. We're gonna cook off the mustard just a little bit, make sure it gets all that flavor, and then add a little bit of honey Oh, I love honey. Who doesn't love honey? Oh yeah. [BLANK_AUDIO] And we're gonna add some apples too. We're gonna turn down the heat a little bit. [BLANK_AUDIO] And you know what? I'm just gonna go across. Because I'm gonna use this as garnish, I'm just gonna use these fanned apples. [BLANK_AUDIO] See, look how beautiful. [BLANK_AUDIO] Put it in, you can smell that honey caramelizing. Now, it's time for that apple juice. [SOUND] Gonna whisk that around a little bit [BLANK_AUDIO] Make sure we get all those pan drippings. [BLANK_AUDIO] Going to have to scrub this a little bit. There we go. See? So it's got a great little mustardy look to it. They're still gonna have some texture in the apples because we threw them in afterwards, which I really like cuz if you put the apples too soon, there just gonna break down, you're gonna end up with an apple sauce. So you want to get them bright green and still have their texture, and really, the pan drippings are really what's gonna make this dish. All right, so let's add a little bit More juice. Put it on high heat to reduce. Before we do anything else, we're gonna do exactly what we do with the red wine sauce, and we're gonna add a little bit of butter, or a lot of butter. Again, [FOREIGN], that's what we like to call it. Let that butter do its work and I think we are almost ready to go. Look at that. It's all coming together. We're good to go. Got that beautiful pork chop. [BLANK_AUDIO] Make sure we get those apples. Look at that texture of the apples. And again, this is a beautifully textured sauce. You got the shallots, the garlic that we're putting in there. Oh, my god, look at that. Can't beat that, beautiful color, beautiful consistency, and most importantly, great flavor. [BLANK_AUDIO] All right so that's our second one. So so far we've taught you how to make a red wine sauce using the pan drippings. We've taught you how to make a pork sausage in the pan drippings and some honey and apples. And the next thing is we're going to be making a Buerre Blanc like I said before. So we're gonna Get this fish going. I really love cooking fish very slowly on very low heat only on one side. Many people do it on a high heat, and they put it in, they sear it. They flip it around. Fish is a very, very delicate protein. So what we've done is we're really searing it solely from one side all the way up. So we're gonna let it do its work, and we're gonna get our ingredients ready. This is the more simpler of all the pan drippings. You're just really gonna use a little bit of shallot and some white vino and of course buerre. Buerre blanc. You gotta use the buerre or it would just be a blanc. So let's cut this shallot up. Cross. We're going to make sure to put some herbs in this just to intensify it. Chives are classically well known to go in a vert blanc so that's what we'll use. And I want these to be really really thin and small I don't want this to be a really chunky sauce Just wanna infuse all that flavor. Now, keep in mind, you're not gonna get as much pan drippings as you would from a piece of meat, or a pork chop, with fish. That's okay, because the oil that you've used to cook the fish is getting all that fish flavor. And the little bit of pan drippings that you are gonna get from the crust. We'll just be fine. So, what we're gonna do is, I'm just gonna, make sure you point the oil away from you when you're flipping a fish, so you don't have any oil here, and you flip towards you. This way, you don't burn yourself or you don't create a mess, or anything like that. And look at that. I mean, that's as gorgeous as a fish gets. Beautiful, bronze-looking crust. It's cooked all the way through. We're just gonna let it sit there for about a second more. We're gonna get our dish, and we're gonna get our beautiful fish. Look at that. I mean, come on. You guys can do this at home. You just gotta follow these simple steps. And as you can see, we use a little bit more oil than I wanted to, but it's really flavored. So we're just going to get rid of some of it. Just about half of it, not all of it. And look, you're left with all that beautiful pan dripping. It's not as much as the meat, but it'll do the job. So, we're going to add the shallots in there. [BLANK_AUDIO] Beautiful, we're gonna season it up a little bit. And while that's sauteing, I'm gonna get my garnishes ready. Oh yeah, look at this. So line up your chives. So we're gonna slice the chives. Remember, when you're dealing with greens, you wanna slice through. You don't wanna chop. You want a nice forward motion. So let me show you what I mean. Like this. Cut through. Look. Beautiful, right? Finish up the chives over here. [BLANK_AUDIO] Beautiful. So now I think we're ready for beurre monte one more time, beurre monte for the beurre blanc. Here we go. We're gonna take one big stick of butter, put it in the pan, and make sure to get this all really whisked up [BLANK_AUDIO] We're melting the butter, it's one of my favorite things in the kitchen. Just sit here, stir a sauce and see it come together. You might have to use a little bit more butter on this one. We're gonna go ahead and add another stick of butter in here. For this one. There we go. Get it on high heat. Make sure to continuously whisk. Of course, you're going to have to taste it to make sure you're right on point. That, It's delicious, I think we're almost ready to add these chives. [BLANK_AUDIO] Yes. [SOUND] Look at that. Look at that sauce. That is looking delicious. Delicious. Okay, so One little things that I want to make sure you guys do is you work so so hard to get this beautiful crust on the fish you dont want pour sauce right over it and make it soggy. So were going to take the fish off the plate for one second and were going to put the pan dripping sauce all on the bottom plate. Just a little trick to pour sauce on the plate put your spoon here And just let that sauce dabble in your spoon and classically pleated a piece of fish with a bourblanc is that you put all the sauce in the plate like that. [BLANK_AUDIO] Make sure that it coats the entire plate, then you put that beautiful piece of fish Right there. And look at that, guys. So here you go. You have our three pan dripping sauces all really delicious and easy to make. We got clean pans. What more can you ask for? Here we have the mushroom and red wine reduction, we have the apple and Dijon reduction, and we have the beautiful and my favorite, the Beurre blanc. And you know what, what would a great meal without a little bit of vino. So I'm going to pour myself a glass. We've just covered the basics of a truly incredible pan sauces that taste like they just came straight out of a restaurant. And the best part is, you made them. Nice work. And in the next lesson we're gonna learn about the mother sauces of French cuisine. [FOREIGN] [BLANK_AUDIO]
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Pan Sauces 101: 3 Cooked Pan Sauces