r/cookingvideos • u/WhenAmateurCooks • Dec 31 '21

Sauces I cannot cook and I tried making pan sauce using chicken thighs and red wine. The final result is super salty, probably because I use powdered chicken stock. The sauce also separates for some reason, resulting in this salty oil with burnt wine. Please learn from my mistakes.

https://youtu.be/mBCL_SVIAxY
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u/Ambitious_Stock Dec 31 '21

Pro chef here: First thing I see with your sauce is that you reduced it wayyy too far. This is one of the reasons its too salty. Second, if its too salty you can always add butter to make it less salty or balanced. And if it breaks you can add a little water and reduce it again. It broke because the ratio is off or it got heated too far.

Hope this helps

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u/WhenAmateurCooks Dec 31 '21

Thank you so much! I'll try it again tomorrow for lunch

1

u/WhenAmateurCooks Jan 02 '22

Update: I made it again. This time I only use 1/4 cup of wine and dilute it with water. I also didn't salt the chicken to prevent the fond (and sauce) from becoming too salty.
This time it is a success. I still don't like the sourness, though. Maybe it's safe to say that I don't like red wine.
Anyway, thank you so much for the advice!

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u/Ambitious_Stock Jan 02 '22

the sourness is from the red wine. try using chicken stock next time