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The Secrets to Easy & Delicious Pan Sauces | Techniquely with Lan Lam



Pan sauces are a quick and easy way to level up regular pan-seared meats, fish, and poultry. Cook’s Illustrated’s Lan Lam shows you how to achieve versatile pan sauces in a flash.

Recipe for Crispy-Skinned Chicken Breasts with Pan Sauce: https://cooks.io/3CEyn8j
Recipe for Red Wine Pan Sauce: https://cooks.io/3XlkANt

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28 Comments

  1. JOHN ANTONIS

    Love Simplicity and making this chicken breast meal step-by-step easy way to do it in the right way to do it Lin nice

  2. JOHN ANTONIS

    Lan Lam sorry got name wrong chef love your food in this video 🌹🌹🇺🇸🇨🇦🍕🍺❤️

  6. naibresoulew1

    That is amazing, now in order to make my 10min chicken breast meal I need to have 10 extra ingredients, spend 1 hour preparing it and wash 5 more things. Perfect!!! Yeah I'll stick to store bought mayo+mustard.

  7. MikeNYC7

    A tip if I may, if you use another pot or pan as a weight as shown here wrap the bottom with foil to help with clean up.

  8. Maurice S

    I learn something every time I watch one of Lan's videos. Thank you for explaining how/why these techniques work in the way that they do…. and for the great presentation.

  10. DrWex YouTube

    Any recommendations on working around dietary limits? I need gluten-free and dairy-free if possible. I've tried a couple of random web recipes and … meh.

  12. Roy Maduro

    Personally, I cannot eat without a pan sauce. Onions, bell peppers and garlic are my main ingredients

  16. Mark W

    WOW ! I learned so much from this video. This will improve my cooking. Thank you Lan

  19. Archiell Duran

    I just thought of loco moco. Great example for making pan sauce. I was on a frenzy last year and made a bunch of loco moco to test out different gravies.

    I thickened some with cornstarch slurry. Some with flour. Some with both. Cornstarch only is traditional, but I do like the nuttiness and color of a medium to dark roux. I think the best is somewhere in the spectrum of both.

    Some things i like to do if im making sauces: prepping the fats. I caramelize onions in a lot of fat. I render fat (smoked belly mmm). If I have time and it’s special enough an event, I’ll prep scallion oil.

    These flavored fats really deliver the flavor to sauces. It’s the mouthfeel and lingering flavors. It’s like the difference between cologne and perfume; it’s the oils!

  20. Lori Ki

    Another pan sauce trick: IF your pan sauce is too thin and your meat is ready then sprinkle 1/2 tsp of xanthan gum over the sauce and whisk.
    Also, red wine is already super sweet, I never pair it with sugar.
    Overall good video though.

  21. C C

    The way the chef articulates the cooking method shows that she’s a professional with knowledge and finesse. She obviously has planned how to verbally demonstrate the technique so that we can understand and follow with ease.

  26. Wavy

    I’m a simple man – I see a cooking video with Lan, I click on it.

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