How to Make a Jus Gras Pan Sauce - The Secrets of Sauces

[@brucecapel-davies4113]

Great video, I now have a better understanding as to why dishes in restaurants cost so much. That was almost a whole chicken just for the sauce?

[@koronci]

Nice video..didn't see salt at all btw..I guess seasoning and tasting was left of :)

[@stuckstepsis6976]

Those reduction sauces become naturally very salty so no need at all to add salt to either the stock or the sauce itself.

[@stuckstepsis6976]

@@brianplummy I have cooked reduction sauces many times and if you salt the stock or the sauce it becomes inedible because of overpowering salt. The natural salt in the meat and vegetables also concentrate when you reduce the sauce.
You need to keep stock and sauce plain, and if the end product for some reason isn't salty enough for your taste you can always adjust salt in the finished product.

[@stuckstepsis6976]

@@brianplummy Depends how far you take the reduction. If you reduce it far enough that it's thickened by itself it definitely does not need extra salt in my opinion.
Restaurants use unsalted butter also for the reason to not add extra salt to sauces. I have seen in star restaurants they round up reduction sauces in the end with vinegar and infuse it with fresh herbs or truffles or whatever, but never they add salt.
If the sauce is not as potent and it's thickened by roux or maizena etc then in that case of course it isn't salty enough without seasoning.

[@prstark1]

20% fat, 70% liquid. :-)

[@brianplummy]

Absolutely Ridiculous.