Weeknight Pan Sauces
James Briscione
Class Preview
1:27
- In-depth Instruction; over 117 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Classic Pan Sauce
20:00
Chef Briscione walks you through the step-by-step process for building a classic pan sauce: searing protein, sautéing aromatics, deglazing, reducing and finishing. From here you can easily build on these techniques to customize your sauces to suit your taste.
Sauces for Chicken
20:42
Take your chicken from bland to bold with two flavor-packed sauces! Here, Chef Briscione shows you how to make a spicy coconut cream sauce and a hearty bacon–mushroom gravy. He also shares tips on how to build deep, rich sauces that complement the milder flavor of chicken.
Sauces for Pork
22:58
Build on the previous lessons by learning two spectacular sauces that pair perfectly with pork. Watch as Chef Briscione prepares pork chops with sautéed apples and a mustard cream sauce, and quick-and-easy pork tenderloin medallions with a honey-bourbon pan sauce.
Sauces for Beef
14:27
Master two sauces that will stand up to the rich, bold flavors of beef: molasses and cherry tomato gastrique, and a classic steak sauce with garlic and parsley. Plus, find out how to boost your flavors with anchovies!
Sauces for Seafood
17:08
Get Chef Briscione's foolproof tips to pan-sear delicate white fish like a pro. Afterwards, see how to perfectly brown butter as you learn to make an elegant meunière sauce and a flavor-packed browned butter balsamic sauce that's perfect for salmon.
Make-Ahead Sauces
21:04
Jump-start your weeknight dinners with make-ahead sauces! Chef Briscione ends class by showing you how to make vinaigrettes, salsas, pesto and aiolis, as well as additional ways to use them as marinades, dips and sandwich spreads.
A well-made sauce brings balance and excitement to any dish, and with a few key techniques you can easily create big, bold flavors. Here, award-winning chef James Briscione shares his secrets to building more than a dozen different sauces that are quick enough to make on a busy weeknight, using items you probably already have in your pantry.
James Briscione
James Briscione is a celebrity chef, cookbook author, culinary instructor and the first-ever two-time champion of Food Network’s "Chopped." Since 2008, he has operated Just Married & Cooking with his wife, Brooke. Together, they also teach a series of date-night cooking classes at The Institute of Culinary Education, where James serves as director of culinary development. His work has been featured in The New York Times, The New Yorker and Time Magazine. In 2016, he was named one of People Magazine's Sexiest Chefs Alive.
Bonus materials available after purchase