Want to cook like a chef and transform your meat dishes with rich, restaurant-quality sauces? In this video, we explore 7 classic French pan sauces that every serious cook should master – from the bold Peppercorn Sauce (Sauce au Poivre) to the luxurious Bordelaise, earthy Chasseur, tangy Robert, and more.
These sauces are simple, quick, and built on classic French techniques using ingredients like demi-glace, wine, mustard, shallots, mushrooms, and pan drippings.
Whether you’re a home cook looking to level up or a culinary student brushing up on technique, this guide is your shortcut to mastering the art of pan sauces.
VIDEO CHAPTERS
00:00 – All the Pan Sauces
00:17 – Steak Bordelaise
03:51 – The Secret Ingredient!
04:24 – Finishing Bordelaise
05:49 – Chicken Chasseur
10:57 – Sauce Robert with Pork Chop
14:15 – Sauce Lyonnaise with Sausages
17:59 – Sauce Bigarade with Duck
22:16 – Admiral Sauce with Fish
25:46 – Steak Au Poivre
28 Comments
Fallow guys fly me out to London and train me please. Thank you. 🧑🍳
Hmm that tarragon was italian flat leaf parsley
Let's see a "how to make demi glace" video!
You are, of course, assuming I don’t finish a bottle of wine! 🍷 😊
I made bordelaise sauce at college. My chef professor ripped me a new one because my bone marrow just disappeared. I got it too hot and too much stock.
Why do they scratch up a 250$ Le Cruset pan with a metal spoon?
It’s 2.25am and now I’m hungry 😂…. Can’t wait to come and visit Fallow soon!
Fun fact: the de Buyer copper pan is around 250 Euro for a small and 350 for a 8" Sauteuse😊
How's that Buffalo induction plate? Is it a recommended purchase?
Hi Fallow, great video as always.
I want to ask you which action cam do you use on your apron?
Thanks
Another banger!!
Pourquoi une traduction française aussi minable laisser la version américaine ou anglaise ce sera beaucoup mieux
Sauce 1 took what appears like 15 minutes to make, cool warm sauce on cold steak
Super recette.
Merci.
Buttah
la traduction faite par l'IA est une insulte à la langue française. C'est dramatique
Any chance you guys could make a video on "side greens"? Like how to make asparagus, broccoli, kale and so on that you have on the side of your steak/fish etc. actually somewhat good?
How is that white/red silicon(?) spoon called and where can I get one? 🙂
Wow, an amazing resource that is really well presented and filmed, too! How long did it take to make this episode – was it all filmed in one day?
Why do we use butter to emulsify into the sauce as opposed to the rendered out fat that was taken out of the pan before the deglazing process?
Do you want to warm the cream before incorporating? I've heard it said, but not sure how important that is.
i love turkey
I would like to know how you clean the board between raw proteins and veg. I see a quick spray wipe down. What is the spray and/or are you switchout out the boards? Thanks
21:43 😂
Ice cold steak with the pan sauce… no thanks
😍😍😍😍
the 2 watche are drivin me crazy xD
Its just butter with random bullshit😂 can I make a sauce that doesnt clog my arteries