Three Fast and Easy Michelin-Quality Sauces to Instantly Upgrade Your Cooking

As someone who’s been on television for over 35 years and has had the privilege of working with some of the world’s finest celebrity chefs, I’ve learned that while great cookware and ingredients are essential, a well-made sauce can truly transform a dish. Inspired by my on air “shenanigans” with Chef Emeril Lagasse, Chef Curtis Stone and Chef Wolfgang Puck, I’ve curated some of my favorite techniques. Here are three Michelin-quality sauces that are quick, easy, and sure to impress.

 1. Pan Marsala Sauce

This rich, dark, and savory sauce is perfect for chicken, pork, or veal. The combination of Marsala wine, mushrooms, and chicken stock creates a deep flavor that’s both elegant and comforting.

Ingredients:

– 1 cup white Marsala wine

– 1 shallot, finely diced

– 2 packets powdered gelatin

– 1 cup chicken stock

– 7 large mushrooms, sliced

– 1 tablespoon Worcestershire sauce

Directions:

1. In a large pan, sauté the shallots in a bit of butter until translucent.

2. Add the sliced mushrooms and cook until they start to release their juices and brown slightly.

3. Pour in the Marsala wine and Worcestershire sauce, scraping the bottom of the pan to deglaze.

4. Stir in the chicken stock and gelatin, letting the mixture simmer and reduce until it thickens to a sauce consistency.

5. Serve over your favorite protein for an instant upgrade.

2. Mustard Tarragon Cream Sauce

This creamy, tangy sauce is a perfect match for pork chops, adding a sophisticated touch with the earthy flavors of tarragon and the zing of mustard.

Ingredients:

– 2 shallots, finely diced

– 2 cloves garlic, minced

– 1 tablespoon fresh tarragon, chopped

– 1 tablespoon fresh parsley, chopped

– 1 cup dry white wine

– 1 cup chicken stock

– 2 packets powdered gelatin

– 2 tablespoons Dijon mustard

– 1/2 cup heavy cream

Directions:

1. After searing the pork chops, remove them from the pan and set aside.

2. In the same pan, sauté the shallots and garlic until fragrant and soft.

3. Add the white wine, scraping up any brown bits from the bottom of the pan.

4. Stir in the chicken stock, gelatin, mustard, tarragon, and parsley, letting the mixture reduce slightly.

5. Add the cream, stirring until the sauce is smooth and slightly thickened.

6. Return the pork chops to the pan, spooning the sauce over them, and cook for a few more minutes to let the flavors meld.

 3. Simple Bordelaise Sauce

This classic French sauce is a favorite of many top chefs, including Wolfgang Puck. It’s the perfect pairing for steak, bringing out the meat’s natural flavors with the richness of red wine and the depth of demi-glace.

Ingredients:

– 2 steaks (your choice of cut)

– 2 tablespoons butter

– 1 shallot, finely diced

– 2 cloves garlic, minced

– 1 cupred wine (preferably a Bordeaux)

– 1/2 cup beef demi-glace (substitute, bouillon cut cubes or canned beef consommé if unavailable)

– 1 teaspoon fresh thyme (optional)

Directions:

1. Cook the steaks to your desired doneness, then remove them from the pan and set aside to rest.

2. In the same pan, melt the butter and sauté the shallots and garlic until softened.

3. Pour in the red wine, stirring to deglaze the pan, and let it simmer until reduced by half.

4. Add the demi-glace and fresh thyme, if using, and continue to simmer until the sauce is thickened and glossy.

5. Spoon the sauce over the steaks and serve immediately.

Each of these sauces is quick to prepare but delivers restaurant-quality flavor, making them the perfect addition to your home-cooked meals. Happy cooking!