Stocks, Gravies & Pan Sauces | Jorj Morgan

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A hot pan being deglazed with red wine, a dramatic sizzle creating steam, brown bits lifting from the fond.

Making a pan sauce

A tight macro of a rich dark amber beef stock barely simmering, golden fat globules floating at the surface.

Making beef stock

A stainless balloon whisk moving through a deep glossy brown gravy, lifting and aerating the liquid.

Making gravy

A thick stream of glossy golden cheddar cheese sauce pouring from a ladle, folding onto itself.

Turning white sauce into cheese sauce

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Ingredients copied to clipboard!