The 3 Pan Sauces That Taught Me Everything… (about sauces)
Video Overview & Insights
Not everyone will agree with this but in my opinion pan sauces are the king of all sauces, sure there's demi-glace and all the types of jus, but these take hours, sometimes days to make.
Pan sauces take the crown because they come together really quick, use just a few ingredients and clean you pan for you. You can make a chicken pan sauce, pork chop pan sauce, pan sauce for steak! You name it, if you've got something frying in a pan you can make a pan sauce with it.
They’re not hard to do if you follow the steps I’ll show you today, super tasty, have the ability to turn a meal from average to amazing….. the list goes on!
Let the good fat in, it tastes good and it's healthy.
So in this video i’ll share with you a foolproof method to make any pan sauce that I got taught as a young chef, how anyone can easily apply this to their own home-cooked meals and give I’ll give you 3 recipes so you can get started on your pan sauce making journey straight away.
RECIPES:
Can do lots of different flavour profiles with this architecture.
I meal prep the stock (you can make your own or buy quality stuff) and reduce by 3/4 to a demi glaze consistency. Freeze in ice cube tray for 24 hours then empty into zip lock bag and store in freezer. I do it for different stocks.
When I say different flavour profiles, I really mean it.
French technique, so French sauces of course.
But you can use Indian spices and tomato paste
You can use Thai spices and coconut cream
Just add those ice cubes of Demi after deglazing with small amount of water or the alcohol
Also I empty out cooking fat (clarified butter) and replace with fresh clarified butter for shallots/herb profiles.
Can strain the sauce before finishing with butter too for silky smooth
Finishing with butter is the nice final step
https://bengoshawk.com/
My pan sauces are hit/miss so I don't go out of my way to make one. I tried the pork sauce tonight with what I had on hand: white wine, red onion, canned chicken broth, and Dijon mustard. It was fantastic and something I could repeat easily. Thank you.
More User Perspectives
Lemon Juice takes it to the next level.
@djjazzyjeff1232How helpful this video is it’s amazing
@daban3079That's a monstrous clove of garlic! Wish I got that all the time instead of the thin ones.
@murdock6159Fantastic teaching. 😊
@jkim321What is a hanger steak?
@JennyWright-i6hThese sauces look great but my pans are all non stick so I don’t get the frond on the bottom, any suggestions?
@dianebarker7587The store bought stock all seems extremely salty
@chrisr236Just what I was looking for - thanks! Subscribed.
@ewenmac3127This is just a tremendous channel.
@acropolisnow9466brilliant advice here, thanks!
@richspanoYou should add the alcohol first, before the thickener. As soon as your alliums are fried, add the alcohol and let all of the alcohol burn off before adding your thickeners and stocks. This is basic cooking 101
@authorjackWait a minute. The three meats you have here ,need nothing but salt and or pepper. Imo. A sauce that could make enjoy lamb or goat. That would be something.
@randumdude5824What type of cider? I’m in the USA and I’m not familiar with cider…is it beer?
@jeannedorsey8122Awesome sauce!
@desertodavidDude. I’ve fucked up so many pan sauces, until now. Made a variation of the chicken one yesterday with a breast, banging. Made a slight variation of the beef one today with like a 1.5” ribeye, more banging. It’s the process, thanks for teaching us the process. Second comment on the same video, that’s how good these sauces are.
@TristanScott-ky7kuWhat if you for expample fry two batches of pork chops. Will second batch burn fond? Would you clean pan after frying first batch?
@QuasintusSo glad I came across this channel. It's information that you don't normally hear but when you are new to cooking, is very helpful. For me, learning how things work is actually more important than learning how to cook a recipe.
@spamcan9208Brilliant video!
@mattiebarker6582This video drives me up a fucking wall. YOU may have success going off your intuition instead of precise measurements. Well then, if I can somehow use YOUR intuition, I can then choose to do exactly what you're doing or use it as a solid starting point for further experimentation. But if I just take a glance at what you're doing and write down an estimate, I can easily be 50% off in either direction on every ingredient, ending up in a no-man's land where I have to experiment a dozen times just to get back to solid ground. If I study the video precisely, I can waste far more time as ONE VIEWER getting to better estimates than it would have taken you to just measure and write down what you were doing. I'm not asking you to figure out the perfect quantities of everything - just do what you normally do but measure it.
"Heaped teaspoon of flour" ok great, so if I have the same spoon as you and the same intuition about what heaped is, I can use that amount of flour. As far as I can tell you're using about a tablespoon (15 ml), but maybe more. "Teaspoon of jelly" idk man, that looks like it could easily be 10 ml to me. I don't care about your fucking spoons, just use standardized measures (or at least don't use the word for one when you mean some vague bullshit). "Handful of chopped mushrooms" and "unspecified amount of onion", great - I think I ended up with about twice your amount of both. Does literally any kind of mushroom work, by the way? Have you tried them all? It would have cost you zero effort to include an example.
always looking for easier ways to burn myself
@MrMarvinWileythis is my new favorite channel!
the tiny details are excellent
Nice content
@LimoOrlando_comjust found you today: you could have saved me 10 months of my culinary programme! cheers
@lmo-o1jThere are a number of ‘cheats’ with pan sauces … if it’s too salty for example as stock cubes can be very salty, just add a little sugar… too fatty add a little white or red wine vinegar
@JonniePolyesterI wonder if the alcohol is really necessary for pan sauces. I mean, could some other form of liquid be used like fruit juice or something else?
@ToxicBread437:50 Adding liquid in stages is very important, but the other part that is equally important, which you did do but didn't call attention to in the voice over, is only every add your flour to a (relatively) dry pan/ingredients. If you add flour to any liquid you will get lumps. The only way to get rid of them after that is to blend the sauce, which is fine for some sauces, but also not ideal for others. The only other way I have gotten lumps out is with a very very long cook time and regular stirring in something like a beef stew.
7:08 Smaller the better for a quick cook time. For larger pieces of mushroom, this is something I like to prep ahead of time. Earlier that day when you have some time cook down your mushrooms for 15-20 minutes, put it in the fridge, and they're prepped ready to go for your sauce at dinner.
I've watched a few of your videos now, you're making some great content, best of luck with your channel.
Ok, I’m in w this guy (just found him today). BUT, as Ali G. once said 1000 times, ‘EAR me now!: Leave ALL that fat IN, bruvvah!!🤘🤘😮💨
@Mo_Ketchupsanyone else see the face at 8:56 ?
@lcoreylBasics of sauce making. @Ben Goshawk my cooking improvement hero. Even with the chicken. You expanded my cooking game, thank you!
@jediineducationProbably the best and most informative cooking video I ever saw. Thanks a lot, I’ve been doing everything kinda right but still wrong.
@umuligFantastic information. Had a sauce split on me last night and wanted some concise info on the dos and donts of sauces so I can experiment.
@TristanScott-ky7kuThank you
@offhue8462Do you have a video for your homemade stock
@coolerkinBrilliant loved the video thanks from NZ
@peterlambert7490This is brilliant. Thank you so much for sharing. It's a foolproof blueprint for excellent sauces.
@nigelt4257Your "chuck steak"... tutorial... (?) --- just showed up on my YouTube "feed" (Is THAT what we call them?)
I then watched your pan sauce video... I've enjoyed both of them - and decided I just - HAD - to "Subscribe".
Thank you!
I made the chicken pan sauce a couple of days ago - it was absolutely deeeeelicious but it took a lot longer to reduce down (at the stock stage) than 2 mins... I reduced it for nearly 15 mins and still felt like it wasn't quite thick enough... next time will try adding a 2nd knob of butter - also thinking beurre manié (a paste of flour and butter) might work well here?
@MatthewLeathesthank you
@SupremeAPEXThanks for a great tutorial, Ben. I'm especially impressed by your clarity, emphasis on the key steps in the process, rather than products, and that your tutorial respects the intelligence of the viewer. You rock!
@alanwaters9192can i replace leek with onions
@ekeneam3644Thank you, what would you use for the chicken one if you were making the sauce for someone who is prohibited from consuming alcohol?
@juliamarsh2077I just came across your chuck roast/steak video and then came to this one. You provide excellent instruction and easily earned a sub today. Well done!
@cgandy2why do you drain the fat?
@rjbrewer57What is cider ?
@randolfkila2125Absolutely love this guy; learned so much from him, presentation is excellent. Would love to know what pan you use, Ben?
@robertb2858I like the pan you are using. Could you let me know where I can buy it?
@DominikSchmid