How to Make Pan Sauces Like a Chef

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