How To Make A Pan Sauce Recipes
DIJON PAN SAUCE
This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
- Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
- Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g
HOW TO MAKE A PAN SAUCE
Provided by Food Network
Number Of Ingredients 0
Steps:
- Measure the pan sauce ingredients in a measuring cup (liquid always totals 1/2 cup). Pour the liquid into hot skillet once meat, poultry or fish has been removed. Reduce liquid to 1/4 cup. Tilt the skillet and whisk in butter or cream, and spoon over each portion and serve.
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- Sizzle your meat or fish. A great pan sauce starts with, well, a pan—one that's just been used to sear a juicy piece of meat (or fish). Go for stainless steel, which will collect all of those stuck-on bits that are the foundation of your sauce.
- Choose the Right Pan. Resist the urge to rinse out your skillet. Those flavor-packed brown bits that the chicken left behind, called the fond, are the foundation of your pan sauce.
- Start With Aromatics. Your pan should already have a tablespoon or so of fat in it (leftover from browning your meat); if it doesn't, supplement with olive oil.
- Add Some Wine (or Juice) Add a splash of liquid to the pan. Wine is the classic choice (red, white, sparkling—anything goes). You can alternatively use a fortified wine, or go the non-alcohol route with juice.
- Put Your Wooden Spoon to Work. At this point, your liquid is simmering and mingling with those terrific stuck on bits. Now's the time to grab your wooden spoon.
- Add Broth and Reduce. Now, add some chicken, beef or vegetable broth—about a cup. Gently simmer the sauce, letting it reduce, until you have about 2 tablespoons of liquid per person left in the pan.
- Butter That Sauce. Butter isn’t necessary for a pan sauce... but if you love yourself, you'll whisk or swirl in about a teaspoon of cold butter per person, 1 to 2 pieces at a time.
- Finish with a Bang. Remove and discard your aromatics, then taste the sauce and adjust the salt. Add a dash of freshly cracked black pepper and, if you like, a squeeze of lemon or other citrus.
- Now For the Best Part. Slice your meat and spoon your silky pan sauce over the top. Got pan sauce left in the pan? That's what crusty bread was made for.
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- Clear — but don't clean! — the pan: Once you've finished using your pan to cook the main dish, transfer the cooked food to a separate plate or tray. Do not clean the pan. Pour off all but a tablespoon of leftover cooking oil or rendered fat from the pan.
- Sauté the shallots (optional): Add enough oil to the pan to make about 1 tablespoon of total fat when combined with the pan drippings. Set the pan over medium-high heat and sauté the shallots until they've softened and turned golden, 2 to 3 minutes. If you don't have (or don't like!) shallots, you can skip this step and still make a great pan sauce; the shallots deepen the overall flavor of the sauce. Also, see the variations below for more ideas for adding flavor at this stage.
- Pour in the red wine or other alcohol: With the pan on medium-high heat, pour in the wine or other alcohol. As the alcohol simmers, scrape up any crispy browned bits from the bottom of the pan with the spatula. (If you prefer not to use alcohol, you can replace the liquid in this step with more stock.)
- Reduce the wine by about half: Let the wine or other alcohol reduce by roughly half, about 3 minutes. The pan should just barely be starting to look dry. It's not an exact science, though, so don't worry; just go on to the next step sometime before the pan is totally dry.
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- Select Your Protein. For starters, you'll want to choose a meat that cooks quickly…tough proteins are generally slow-braised in liquid, not topped with a pan reduction.
- Brown Your Meat. It's essential to create a hard sear, because it's all of those yummy, brown, caramelized bits that form the base of your sauce. Which means, ditch the non-stick skillet and go for cast iron or stainless steel, drizzled with a few tablespoons of neutral flavored oil with a high smoke point (i.e., vegetable instead of olive).
- Bring the Flavor. Now that you have your meaty base, it's time to add oomph by way of aromatics, like crushed garlic cloves, peppercorns, and fresh herbs such as thyme, rosemary or sage.
- Ready, Set, Deglaze. This is when liquid comes in, to release and meld the concentrated bits of goodness that have formed on the bottom of your pan. Add about ¼ cup of broth, wine, madeira, brandy, or whatever you think will best compliment your finished dish.
- Season and Serve. Sprinkle in salt, pepper, or whatever else you think is needed to elevate your pan sauce, then finish with a couple of tablespoons of butter, which will make the mixture shiny and creamy, and allow it to evenly coat your perfectly rested meat.
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