How to make ANY pan sauce you can think of

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🍳 EQUIPMENT USED IN THIS VIDEO
All-Clad 12" Stainless Steel Pan: amzn.to/3WXhIWN
Lodge Cast Iron Pan: amzn.to/3tv32jZ
RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper
Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper
Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper
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Опубликовано:

8 ноя 2022

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Комментарии : 127

@bardistass 4 месяца назад

This is EXACTLY what Ive been looking ..... the underlying principles of a sauce, not a follow along. See those 5 steps, makes so much more sense! Great video!

@catmom1322 Год назад

Short. Sweet. To the point. I like it.

@carloscanales3183 9 месяцев назад

Amen

@pattiboychannel311 8 месяцев назад

Agreed

@sebas1657 5 месяцев назад

me too , it was perfect

@snakuvudu 4 месяца назад

Ditto.

@jasperfant1547 9 месяцев назад

I made this tonight. Using chicken thighs. My herbs were rosemary and thyme. I’m a competent cook, but this was one of the best meals I’ve ever made.

@Eclyptical Год назад

1:16 While the flour does stabilize the emulsion, it is not an emulsifier in that it doesnt actually suspend droplets of oil but it does thicken the liquid which makes the liquid and fat separate much slower. The technique itself looks great though and im sure its delicious no matter what you call the flour!

@CharlieAndersonCooking Год назад

You're right, thanks for that! I should have just said that the flour helps the rest of the ingredients stay emulsified.

@connorblack2035 Год назад

Bruv. Wtf kind of way did you just temp that chicken? You were temping the pan.

@iahelcathartesaura3887 4 месяца назад

@@CharlieAndersonCooking Yeah, and I think maybe what we would call the flour is a binder? Or maybe that's just for baking. Yeah you added acidic, so that's the emulsifier? Now I want to go look at these terms back up cuz I forgotten them lol. Must be nerve-wracking to make cooking videos. Thank you for this wonderful video and I subscribed!

@Klarified01 9 месяцев назад

Beautiful video. I never fully understood how to extract the flavor from the fond, now I do. Thanks :)

@jwcross6110 Год назад

Trying to up my home cooking game- great video! Just subscribed.

@rudysmith6293 Год назад

Excellent presentation. Thank you!

@RGBSupremacy 4 месяца назад

just made this. added garlic too soon so the first sauce try was burnt but i refired and man it is SO GOOD! I can only imagine if i hadn't messed up the first time and got that flavor from the chicken i cooked at first too. Thank you!!!

@heatheryoshimura6198 11 месяцев назад

Thanks for your videos! love them!

@ninesticks Год назад

thanks - always useful to be reminded

@Rock.Hard.Rooster Год назад

Love this, thank you 😊

@pattiboychannel311 8 месяцев назад

I always struggle with sauces. The one i made this evening went in the bin lol. Definitely gonna try this tomorrow. Thanks for sharing

@FlamingFalconMan Месяц назад

I mean if your sauces taste bad, you are probably just burning the meat or the seasonings on the meat by using too high of a heat. Or just leaving the pan on high heat after cooking the meat and before prepping the bits for the sauce. So when you are releasing the fonde into the sauce it mainly has the bitterness of burnt food in it. After all it's hard to make fonde, aromats, stock and butter taste bad otherwise.

@_alexdoesmusic3261 Год назад

Super informative and fool proof! Thank you so much : )

@jasonknight6390 Год назад

Thanks for the easy to follow guide! I’m the gravy maker in the house; being able to make a pan sauce would be good to add to my skill set 😊

@CharlieAndersonCooking Год назад

I'm glad you found it helpful!

@pathologicaldoubt Год назад

For the uninitiated, what’s the difference between pan sauce and gravy?

@kentgorrell 10 месяцев назад

@@pathologicaldoubt In Indian cooking, westerners call the sauce a curry, the Indians just call it a gravy. Same dog, different name I guess. Fancy restaurant kitchens have a person known as a "Saucier", "gravier" just doesn't have the same ring. Not that I'm an expert

@David-um2hs 2 месяца назад

Fantastic video. Thanks so much!

@deborahstevens9587 Год назад

Looks delicious.

@Zaxbox Год назад

Thanks for the video. I'll save this.

@TheChomskyhonk Год назад

Awesome video. Been looking for something exactly like this

@CharlieAndersonCooking Год назад

Thanks, I'm glad to hear it!

@santiortega9683 Год назад

Great video Charlie! keep it up bro

@tonywright560 10 месяцев назад

Great video!!

@aidacordero7122 Год назад

That was great... thanks

@meyj5781 8 месяцев назад

This video is a game changer! Thank youuuuuuu

@lady33357 Месяц назад

i needed this video so BADLY. Thank you. the Gelatin is a new level.

@chalmersmathew4831 Год назад

Have used this a few times since I found the video when I was just trying to see if there were any pan sauces that happened to not have alcohol in it, only because I just don’t have some reliably on hand. Great vid, and have been practicing this technique mostly with pork and an orange juice pan sauce, but hope to do more variations in the future. Thanks and good luck with the vids and recipes!

@karenwoodruff3533 Год назад

I too was looking for a really good non alcohol pan sauce & found this guy’s great video!

@Grump. Год назад

even if you use wine, you boil it down so there will be no alcohol in it, alcohol boils at around 78.37C and water boils at 100C, so once its been simmered down there shouldnt be alcohol in it.

@crys383 Год назад

I could've used this last weekend when I did almost this exact thing but minus a few steps. I'm not saying it was bad but it certainly wasn't what I was looking for. This was much appreciated, thanks!

@CharlieAndersonCooking Год назад

No problem, I'm glad it helped you out!

@Basomic Год назад

That red wine sauce for the steak seemed really interesting. Thanks for the formula!

@CharlieAndersonCooking Год назад

I'm glad you found it helpful! By the way, I realized that I hadn't put the ingredients in the video description, so I've added them now in case you want to give any of these a try.

@aaronrican5060 Год назад

It’s fantastic. Hope you enjoy

@jackmellon8801 8 месяцев назад

great video thanks!

@OGkittyPurp69 Год назад

This is amazing. Thank you, I’m going to try to make a sauce with salmon fond 🤤😍

@Vivi-op2hj 10 месяцев назад

wow - was it good?

@NEUTRALTRENTHOTEL 8 месяцев назад

Great videos like this is why I love RU-vid. Subbed. 👍👍

@catedoge3206 6 месяцев назад

will try tomorrow!

@mycupofcocoa1125 7 дней назад

So good!

@whitetabbymagoo9120 5 месяцев назад

Loved the trick. 👍

@louf7178 6 месяцев назад

Straight to the Food folder.

@allstarlord9110 5 месяцев назад

Plz elaborate on some details. When you reduce is it on medium, low or high heat? Same thing when you are sautéing your shallots

@rumanadeemkhan 7 месяцев назад

Thankyou 😋

@Balja69 5 месяцев назад

Thx dude I will try this then tell you:)

@kentgorrell 10 месяцев назад

"diced apples for example" that almost slipped by me but what a great tip. Equal parts fo wine and stock, another great tip. What I dont get is why unsalted butter if you are going to add salt anyway? Is it like the special K breakfast? Orange juice, black coffee and special K. Why black coffee if you are just going to drown your Special K in milk?

@fauxfirefur 9 месяцев назад

I believe you use unsalted butter so you can better control the saltiness of the food yourself. But if using salted butter doesn't make it too salty then there's no fault in using it.

@Nat-wv5lj 9 месяцев назад

Cooking is an art, and I paint with few brushes. I use salted butter in every recipe that calls for unsalted butter. I'm not buying multiple kinds of butter in this economy 😂 As for the health aspect, I'm here for a good time not a long time!

@ayebraine 6 месяцев назад

Also in some countries the default butter is unsalted one, it's the one that everyone buys. In the earlier times, when you bought the butter off people who made it quite recently, maybe it was the default too. Maybe this affects the recipe books and chef practices.

@NicxPlay Год назад

just discovered your channel (well, first your old main channel, but then I realized that you moved channels, which is a smart move imo, because on the one hand the community on the first channel seems to be really interested in all the 'dough stuff' and on the other hand the algorithm didnt seem to love your old channel?! The quality of your content fits more to a channel with ~200-600k subsribers and not 70k) and I wanted to say that your videos are awesome and I truly think that you will become one of the bigger food channels in the future! I'm a big Kenji fan (but I also watch some other youtubers of this segment, like Not Another Cooking Show, Brian Lagerstrom, Alex) and I love that you are referencing to Kenji here and there. Also it seems like youre good at picking the highest quality information that is out there, I think in the cooking universe its sometimes hard to select which methods/recipes, etc are actually the best. That's why I love Kenji for his work in the food lab and for serious eats. Keep it up! Im sure the algorithm will play along soon. Greetings from germany

@CharlieAndersonCooking Год назад

Hey, I really appreciate that!! Yeah I sort of started this channel as an experiment because I had a theory that my non-bread videos were underperforming over there since that audience was mostly just interested in bread baking. And it turns out that I was right because the videos seem to be finding the right audience over here and performing much better.

@AXELEMASTER 20 дней назад

Great video! So hey quick question, if I don’t have any shallots, do you think onion (or read onion) are good substitutes or would you recommend some other vegetable?

@gfg5622 Год назад

Good knowledge thanks More pan sauce recipes for steak pork chicken salmon Thanks

@SpacePlan10 9 месяцев назад

Adding the salt to bring out the moisture: do you dab it up before seasoning? I presume this gets rids of the liquid and prevents the meat from being overseasoned?

@RameoMTL 10 месяцев назад

Does it need the extra vinegar at the end when you've already incorporated acid from the wine?

@giladbaruchian7522 11 месяцев назад

any difference between shallots and regular (red?) onions ?

@PeteBalikov 5 месяцев назад

Good idea for the gelatine in a store bought stock but gelatine rapidly loses it's power if heated above boiling, which is what you do right after in this recipe. Better to use cornstarch or just use a homemade stock no?

@samsawesomeminecraft Год назад

how do you get the sauce out of the pan? the sauce sticks really hard to my non-stick pan and won't come off.

@tegans9918 Год назад

What kind of neutral oils do you use?

@ShauninParadise Год назад

Never heard fond before ❤

@jordabox 2 месяца назад

Man I love simplicity, people complicate simple things so much😭

@isaiahak6 5 месяцев назад

nice video dude

@samclark0310 Год назад

Nice one. What pan after you using for the chicken?

@CharlieAndersonCooking Год назад

Ah you're right, I forgot to put it in the video description. It's a 12" All-Clad Stainless Steel Pan (amzn.to/3WXhIWN).

@nautifella 10 месяцев назад

When I do this with pork chops, I add diced apples with the shallots. Perfect every time.

@ZombiexNecromorph 10 месяцев назад

Could I substitute the flour with corn starch for a gluten free diet?

@bucknasty69 10 месяцев назад

Yes, the sauce just won’t be as thick.

@jasonworingen8431 Год назад

The flour and fat is called a roux. It’s a thickening agent for sauces and stews. .

@MarshBrik Год назад

1- sear meat or veggies 2- add onion and starch or flour 3- add vinegar 4- boil til saucy. no fat dairy like cottage if 2 watery

@sunflake_ 25 дней назад

Can we make it without chicken stock?

@fherthegame 3 дня назад

Not to criticize, this is a real question: the acidity of the lemon juice doesn’t damage your cast iron in the last sauce?

@yellow8172 8 месяцев назад

My pan sauce is always too salty. Any tips?

@MissMcKennaMarie 6 месяцев назад

I hate onions/shallots, can I use onion powder instead?

@thesinaclwon 23 дня назад

I want to turn French onion chips dip into a sauce lol. How?

@faramund9865 Год назад

The Dutch cooking book I have from the 1800s a sauce is pretty much just butter and often flour or even just bread crumbled with something that gives flavour. Of course there's more stuff like vinegar, wine and stock. Or eggs to bind it.

@bojanzrnic613 10 месяцев назад

Great, but staying a bit on a safe side regarding acid, in this kind of a sauce not so necessary since it can be overwhelming

@jaybo9044 Год назад

Method of cooking is similar to making chicken piccata 😊

@brandiminor1632 10 месяцев назад

1. Sear a piece of meat 2. Add shallots and salt - if desired, add flour. 3. Add other aromatics such as garlic or apples if desired. 4. Add acidic liquid - wine, juice, vermouth, vinegar to remove fond. Reduce 4-5 minutes. 5. Remove from heat. Add fresh herbs, citrus juice and butter.

@meyj5781 8 месяцев назад

Thank you!!!

@bucknasty69 10 месяцев назад

I like to use chicken thighs I’ve deboned instead of breasts for this. They’re tastier, juicier, cheaper, and create their own cooking oil if you leave the skin on. You can save the bones to make stock if you’d like as well.

@jonathanwilliams1974 5 месяцев назад

Great recipe and formula. I would add that if you take those breasts out at 165F, they will be super dry after the carry-over cooking. Even at 155 F it only needs to retain that temp for just under 3 minutes to be safe. If you take it off at 155ish it will carry-over well into the safe zone.

@zachgould1989 7 месяцев назад

I always pull my chicken off at 160. I let it rest covered and it brings itself up to 165 or saves me from overcooking it

@FrankWoodPhotography Год назад

Excellent. All I’d say is try to match the audio and the video - makes it more pleasing to follow.

@legattacks Год назад

very well put together video, but my god man 165 is way overcooked for that chicken!

@isaiahedwards8193 Месяц назад

165° is where chicken is safest to consume. It can be done lower, but it’s the standard internal temp.

@user9b2 Год назад

5:42 this is interesting

@mildgooses4401 11 месяцев назад

4:48 1 and a half teaspoons of gelatin per store bought stock, but you dump the entire packet into about 2 cups of stock?? I am confusion

@DoubleDowner Год назад

Seems like so much butter for so little liquid, I know it’s not (everyone adds about that amount)

@ILoveTheAllCreator Год назад

Agree!

@Grump. Год назад

can i just use chicken bullion with hot/boiling water? i literally can't be arsed to make chicken stock every week... but ngl, i think i'll just come up with my own recipe based on y'alls recoms, i'd prolly use cream instead of butter as i think it'd give a better and creamier texture and also lighten the colour a bit

@bucknasty69 10 месяцев назад

I use chicken bouillon powder mixed with hot water and it works fine. Cream would work as a substitute for butter. If you’re feeling decadent, use a bit of both.

@Grump. 10 месяцев назад

@@bucknasty69 might give that a go at some point when i have the energy to cook again, thank you.

@svenclaassen2364 Год назад

Lekker Charlie 👌

@user-us7xb1yb6e Год назад

algorithm boutta blow shit up

@user-us7xb1yb6e Год назад

they loooove them clickbaity titles

@jujuaye Год назад

thats right! He titled this correctly, ''ANY'' sauce boo!

@connorblack2035 Год назад

Holy salt

@Raniz88 28 дней назад

Non stick pan works great. Dont be a "mathipster" 😂

@tompoynton Год назад

Chicken breast does not need to be 165 lol, 155 at most

@CharlieAndersonCooking Год назад

You're right, I talked more about that in my brining video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tJ9DVX561OE.html) but I didn't realize it at the time I made this video. Personally, I prefer to cook my chicken to around 160ish these days. I find that the texture isn't as good if I go any lower than that, but of course everyones preferences will be different.

@revertedrf978 3 месяца назад

For the wine sauce if we dont drink alcohol can we just use chicken stock only or is there anything else we can combine with the chicken stock?

@johnpearce9023 10 месяцев назад

Nah, you should add the butter between the shallots and flour to make a roux (once the flour is added). Cook the flour out for 2 mins. Now you have a thickener that will always work.

@fabe61 10 месяцев назад

Making a roux is separate to mounting the sauce with cold butter. The flour he adds after the shallots works as an emulsifier much like a roux, so I’m not sure why you think this sauce would be any more unstable. Mounting the sauce with the butter gives it a particular glossy texture, which you won’t get from a roux. Watching back, he also does add butter just before the flour in his chicken breast pan sauce, effectively making a very small amount of roux. Again, that’s separate to mounting the sauce and is optional for that reason.

@eiskaltertorjaeger Год назад

Formulas, Citing the Food Lab, the general style of the video....Ethan Cheblowski must be pissed lol

@micahwatz1148 22 дня назад

Shouldnt use non stick period. Those chemicals are horrible for you.

@KhreamedKhorne 2 дня назад

Modern Teflon coatings are perfectly safe when used properly. Don't use high heat and only use wooden or silicone utensils in it. It isn't as unsafe as you've been led to believe by a longshot. Teflon has been PFOA free since like the early 2010s. Keep it below 500f and you'll be perfectly ok. I still will almost always choose cast iron or stainless steel over Teflon though, it's just not that versatile in comparison

@micahwatz1148 2 дня назад

@@KhreamedKhorne stainless steel is the most versatile

@KhreamedKhorne 2 дня назад

@@micahwatz1148 I agree 100%. But seriously don't be afraid of food cooked on Teflon, I wouldn't go out of my way to use nonstick cookware but it really is perfectly safe if used right. But like if I was at a friend's place and they whipped up some grub in one where the coating is all flaking off... Yeah at that point it's a solid no from me dawg.

@maguskhamsinindo4113 Год назад

What do you use as a substitute for wine? Because maybe some Muslim viewers want to try this recipe.

@martincoufalik9101 2 месяца назад

how the fck you can make this sauce in 3 minutes as you advertise when only reducing part takes 5 minutes lol....

@lajeka2006 Год назад

3 minutes?????

@TheMangz1611 2 месяца назад

How to make it the vegan way?

@galaxybird8063 2 месяца назад

Fry aromatics in some oil, mix a bit of flour and water add it in along side any other liquid such as wine and reduce

@JohnSmith-qg3jb 4 месяца назад

Gelatin and flour??? No.

@igbatious 20 дней назад

Never use non stick pan period. Gross. Do you like pfas with your food?

@thomasmac8563 Год назад

This is just a rip off of an ethan chlebowski video?

@CharlieAndersonCooking Год назад

I actually made it before he did haha. This video was originally posted in late 2020. I’m currently moving all of my content from my old channel over to this one, hence why I’ve uploaded so many videos over the last few days.