You can easily upgrade any pan-fried meat or fish with these 3 easy pan sauces by Brian Lagerstrom! I tried them last weekend, and they were a total hit at home. The flavors were insane – definitely making these again. Watch the video below for full instructions.
Marsala sauce
- 7 baby bella mushrooms (medium diced)
- 1 shallot (minced)
- 4 cloves garlic (minced)
- 1 cup of marsala cooking wine
- 1/2 cup of chicken stock
- 2 teaspoons of tomato paste
- 3 tablespoons of Worcestershire sauce
- 2 packets of powdered gelatine (0.5 oz)
- oil
- unsalted butter
Instructions
Step 1:
In a bowl, add marsala, stock, tomato paste, Worcestershire, and gelatine. Whisk until well combined.
Step 2:
In a pan over medium heat, add 2 tablespoons of butter, diced mushrooms, and a pinch of salt. When mushrooms have softened, add the shallot and garlic. When shallots have softened, deglaze with marsala mixture. Bring it to a simmer over high heat for 7 to 10 minutes until you see large bubbles. Reduce heat to low and stir 3.5 tablespoons of cold butter.
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Mustard tarragon sauce
Ingredients
- 1 shallot (minced)
- 3 garlic cloves (minced)
- 2 tablespoons of parsley (minced)
- 1 teaspoon of tarragon (chopped)
- 1 cup of dry white wine
- 1/2 cup of chicken stock
- 2 packets of gelatine
- high smoke point oil
- unsalted butter
- 1 1/2 tablespoons of grainy mustard
- 2 1/2 tablespoons of heavy cream
Instructions
Step 1:
Whisk together wine, stock, and gelatine in a bowl.
Step 2:
In a pan, add 2 tablespoons of butter, shallots, garlic, and a pinch of salt. Cook for about 2 to 3 minutes while stirring. Once softened, add the wine/stock mixture. Turn the heat to high and bring it to a hard simmer. Scrape the rest of the food and let it simmer for 6 to 7 minutes. Turn the heat to low and mix in the mustard, cream, parsley, and tarragon. Continue to cook for another minute.
Bordelaise
Ingredients
- unsalted butter
- 1 shallot (minced)
- 3 garlic cloves (minced)
- 1 cup of dry red wine
- 1 packet of demi-glace
- 1 teaspoon of thyme leaves (chopped)
- pinch of black pepper
Instructions
Preheat a stainless saute pan over medium heat and add 2 tablespoons of butter. Add shallot, garlic, and a pinch of salt. Stir and cook for 2 to 3 minutes. When softened, add wine and demi-glace. Turn the heat to high and let it reduce for 6 to 10 minutes until you see large bubbles. Lower the heat to low, then add thyme, pepper, and 3.5 tablespoons of cubed cold butter. Stir to melt.
3 Easy Pan Sauces to Instantly Upgrade Your Cooking
