15 Minute Pan Sauces That Will INSTANTLY Make you a Better Cook

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Make five restaurant-quality sauces in 15 minutes, including hollandaise, brown butter caper sauce, white wine butter sauce, compound butter, and beurre rouge. Get 50% off 1 month of Trade at https://drinktrade.com/brian ▶️WATCH NEXT: 5 Pasta Sauces in 15 Min :https://youtu.be/U4NZllj854o?si=50z99YRt6NZK_G8Z Shrimp Scampi Pasta: https://youtu.be/8fQcu6ZwlQg?si=RgbnFByfmcDOMIL8 🧄 SIGN UP FOR GARLIC PRESS UPDATES: https://www.brianlagerstrom.com/subscribe 🔪MY GEAR: LAGERSTROM 8” CHEFS KNIFE: https://shop.brianlagerstrom.com/ 3qt SAUCIER: https://amzn.to/3Xa2yyD 12” STAINLESS PAN: https://amzn.to/49Aqp21 FOOD PROCESSOR: https://amzn.to/4iexDec BLENDER: https://amzn.to/49pnqcy PORTABLE COOKTOP: https://amzn.to/4oin3o4 SQUEEZE BOTTLE: https://amzn.to/4o6jtwS CUTTING BOARD: https://amzn.to/341OgnD AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Bulletproof Blender Hollandaise ∙ 140 g (10 T) unsalted butter, melted to 175–180°F ∙ 3 egg yolks ∙ 10 g (2 t) white balsamic vinegar (or champagne/white distilled) ∙ 3 g (~½ t) kosher salt ∙ pinch cayenne ∙ 5 g (1 t) Worcestershire ∙ 5 g (1 t) Dijon mustard ∙ 25 g (2 T) water, to thin (as needed) 1 Melt butter gently over low to 175°F/80C (no sizzling). 2 In blender: yolks, vinegar, salt, cayenne, Worcestershire, Dijon; spin 5–10 sec. 3 With blender running, stream in hot butter; blend until very thick. 4 Transfer to saucepan; over lowest heat, whisk in 2 T water to saucy consistency. Hold warm (130–140°F), not simmering. 5 Tastes great served on eggs benedict or over veggies or any pan roasted or grilled protein. -- Brown Butter Caper Sauce (sauce meunière) ∙ 2 skinless fish fillets (~6 oz each; halibut, trout, or sole) ∙ kosher salt ∙ olive oil (for searing) ∙ ap flour (for dredging) ∙ 115 g (8 T / ½ c / 1 stick) unsalted butter, diced ∙ 3 g (1 t) nonfat dried milk powder ∙ 25 g (3 T) capers, minced ∙ 20 g (2 T) shallots, finely minced (brunoise) ∙ water ∙ 10 g (2 t) lemon juice ∙ 5 g (1 T) parsley, finely minced 1 Season fish on both sides; rest 5 min. Dredge lightly in flour; shake off excess. 2 Heat stainless pan over med-high; add oil. Press fish in 20–30 sec; sear 3–4 min to deep golden. Flip; cook 30-45 secs more over low heat. Rest. 3 Over med heat, add butter; when starting to foam, whisk in milk powder. 4 Whisking or stirring constantly: stir in capers; sizzle ~2 min. Add shallots & splash water, soften ~1 min. Sauce should be nutty golden brown. 5 Off heat, whisk in lemon juice. Let sit 1 min to cool slightly. Stir in parsley. Spoon over fish. -- White Wine Lemon Butter Sauce ∙ olive oil ∙ 100 g (⅔ c) shallots, small dice ∙ 50 g (10 cloves) garlic, minced/pressed ∙ small pinch kosher salt ∙ 250 g (1 c + 2 T) dry white wine ∙ 100 g (½ c) chicken stock (or clam juice for seafood) ∙ 75 g (5 T) cold unsalted butter, cubed ∙ zest of ½ lemon, chopped ∙ 15 g (¼ c) parsley, finely minced 1 In saucier over med heat: add 1-2 T oil, sweat shallots + garlic with a pinch of salt 5 min to softened (no color) 2 Add wine; reduce fast to au sec (nearly dry). 3 Add stock; simmer to reduce by ⅔. 4 Reduce heat to low, whisk in cold butter a few cubes at a time to emulsify to a satiny sheen. 5 Off heat, stir in lemon zest and parsley. Serve immediately. Pairs great with chicken breast, salmon, or shrimp scampi -- Herby Compound Butter ∙ 454 g (1 lb) unsalted butter, very soft ∙ 25 g (½ c, loosely packed) parsley, picked ∙ 10 g (¼ c) chives, chopped ∙ 3–4 g (1 T) fresh thyme leaves, picked ∙ 10 g (1 T) shallots, chopped ∙ 10 g (2-3 cloves) garlic, minced ∙ 5 g (1 t) kosher salt ∙ 4 g (1½ t) cracked black pepper 1 In food processor: butter, herbs, shallot, garlic, salt, pepper. Process smooth; scrape as needed. Butter mix should be green, not yellow with chunks. 2 Transfer to double layer plastic wrap; form a tight 10–12" log (torchon). Chill until firm. 3 Slice ½" coins; melt on just-cooked steaks, chops, fish, or hot veg. -- Beurre Rouge (red wine butter sauce) ∙ 30 g (~3 T) shallots, chopped ∙ 2–3 sprigs thyme ∙ 1 sprig rosemary ∙ 15 g (~10) black peppercorns ∙ 150 g (⅔ c) cwater ∙ 300 g (1¼ c) ruby port wine ∙ 1 g (~¼ t, scant) powdered gelatin ∙ 5 g (1 t) kosher salt ∙ 226 g (2 sticks) cold unsalted butter, cubed 1 In saucepan: whisk together shallots, thyme, rosemary, peppercorns, water, port, gelatin. Boil for 6-8 minutes until reduced by half. 2 Strain; pushing all liquid through. Return strained liquid to high heat, reduce to syrupy (nappé trail). 3 Over lowest heat, whisk in cold butter a few cubes at a time to a glossy, velvety emulsion and leaves a lazy trail on spoon. 4 Serve immediately over seared steak, salmon, halibut, pork, or duck. CHAPTERS: 0:00 Bulletproof blender hollandaise 4:36 Brown butter caper sauce 12:46 White wine lemon butter sauce 17:18 Herby compound butter 23:17 Red wine butter sauce