Why Chefs Finish Pan Sauces with Cold Butter — The Emulsification Secret

Chef Brian demonstrates how to transform leftover pan drippings into a rich, glossy chicken pan sauce using the classic butter-mounting technique. He explains how two tablespoons of unsalted butter creates an emulsification that thickens the sauce while adding deep flavor. A must-watch for anyone looking to stop wasting pan drippings and cook like a pro.