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 madein.cc/0823-brian
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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, and 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 and stir in 50g/3.5T of 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 and 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 medium heat. Add steaks and press down for 5-10 seconds. Sear for 4 minutes. Flip to the second side and sear for 3-4 more minutes 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, and a pinch of salt to the pan. Stir and 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, and 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