Tuesday, June 12, 2018

Bourbon Pepper Pan Sauce – Learning a Skill That Always Thrills

Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, since it allows one to produce dishes most people only see in restaurants. And not just any restaurants. The really good ones.

By the way, if you’re still looking for a Father’s Day gift, a nice bottle of bourbon, with a little splash going to finish a home-cooked steak, would make quite the one-two punch of manly goodness. And, even if your dad isn’t a sitcom stereotype, who doesn’t enjoy a well-executed pan sauce?

If you’re making this for meat that’s coming off a grill, you can still do the sauce separately, and just keep it warm until the main course is ready. Start with the sautéing garlic in butter step, and finish as shown. Of course, you’ll have to add some coarsely ground black pepper to the sauce, but that’s about the only adjustment.

Like I said in the video, this sauce’s rich, sweet, peppery flavor profile also works wonderfully with pork chops, and grilled chicken. You can also switch up the Bourbon for another liquor, since this really is just a technique video. Regardless of what you use, or what you serve it with, I really do hope you give this great pan sauce a try soon. Enjoy!


Ingredients for two portions:
1 clove minced garlic, sautéed in 1 teaspoon butter
1 ounce bourbon
1/2 cup chicken broth or veal stock
1/3 cup heavy cream
2 teaspoons cold butter
salt and cayenne to taste
freshly ground black pepper to taste

17 comments:

Thomas Bernecky said...

Chef John, you are after all, the Betsy Ross of your Basil Hayden.

Marshall said...

My biggest problem is that I always watch your videos at 11pm after a bourbon, and I go to bed hungry/starving/ravenous. This looks wonderful and I'm totally making it on Friday when the Misses returns!

Kate said...

can't wait to give this latest recipe a try! I'm a (huge) long-time fan, first time commenter. thanks for single-handedly teaching me how to cook by the way (my boyfriend thanks you too). especially those greek chicken thighs and potatoes - wow. anyways, can I ask a question I've had since I first found you in 2014? can you please, pretty please, tell me the large metal pan you use in all your videos (including this one)? My current one is terrible - I would really just love to be able buy the same one as you, knowing I can count on it and not have to pick from all the hundreds of options. all my fingers crossed that you will get this message! hope you have a wonderful week, kaitlin (victoria, bc, canada)

Kaysa37 said...

Chef John, I love bourbon myself so I need to know what a man
of your tastes drinks! Personally I love Old Weller Antique
when I can get my hands on it. Myself and a few others on
the YouTube video believe it's either Blanton's or a 1792,
are we right?

Feizzle Shizzelker said...

Is there something non-dairy which can substitute for the cream?

Feizzle Shizzelker said...

Is there something non-dairy which can replace the cream? Thanks!

Stace said...

It's sundae season and years ago you promised a proper hot fudge recipe. Please make my food wish come true at last.

Conner O said...

Any tips on making a pan sauce if you're not a fan of heavy cream? Would it still be good if you held out the cream but still included a little butter? Thanks!

Conner O said...
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Conner O said...
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Usngunner@toolsofatryrant.com said...

So, Chef John. How nice a bourbon did you use for this one? LOL.

I'm a bourbon guy myself with a fairly nice stash. So I am definitely curious. Love your videos.

BagleMaster said...

Hi Chef John, what brand is that steel pan?

BagleMaster said...

Hi Chef John! What brand steel pan is that?

Tim Pyle said...

If you are grilling steaks and start the sauce at the butter and garlic step. What heat temperature do you start it at? or do you heat a pan like you were cooking a steak on it then take off like the video?

kvpoppe said...

I cooked this steak and pan sauce for my wife, she said it was the best meal that she has ever eaten. Wow thank you

Reid Mosley said...

Did you mean two tablespoons of butte? The ingredients call for 2 teaspoons. Going to try this tonight.

Tihai ck said...

All I can say that you are amazing. I always like your video.