Formula
Pan Sauce
- Meal
- Dinner
- Season
- Both
- Best for
- Weekdays
Ingredients
A formula: choose one or more ingredients for each part. Quantities are per serving.
Main ingredients
- 1 tbspacidlemon juice · orange juice · vinegar · tomatoes · jelly
- 1 clovegarlicgarlic cloves
- 15galliumonions · leek · shallots
- ½ tblsfatbutter · meat fat · oil
- 25mlspiritwhiskey · cognac
- 50mlwinered wine · white wine · vermouth · sherry
- 75mllight alcoholbeer · cider
- 150mlliquidstock · water
- ¼ tspthickenercornstarch · butter · cream · flour
Flavourings
- 40gvegetablescarrots · fennel · mushrooms · celery
- ¼ tspflavouringsgauchujang · mustard seeds · soy sauce · worchestershire sauce
- ½ tspherbrosemary · capers · sage · tarragon · thyme
Method
Remove Excess Fat:
After cooking your protein (e.g., chicken, steak, pork), remove the meat from the pan and set it aside to rest.
Pour off all but about 1-2 tablespoons of fat from the pan. If there isn't enough fat, you can add a little butter or oil.
Sauté Aromatics (Optional):
Add finely chopped aromatics like garlic, shallots, or onions to the pan.
You could just add whole garlic clove and remove them later
Sauté until they become translucent or lightly browned.
Add Vegetables:
Add finely chopped vegetable if using that
If thickening with flour, add it now and cook it a bit
Deglaze the Pan:
Pour in deglazer alcohol you've chosen and scrape off fond
Reduce down to half volume
Add the liquid a little bit at a time to avoid clumps
Add Additional Flavors (Optional):
Consider adding herbs (like rosemary or thyme) or spices like garlic powder or paprika
Reduce the Liquid
Let the liquid simmer and reduce by 2/3 or until it starts to thicken
If no alcohol then add some tartness or acidity at this stage
Thicken if need be:
use a 1:1 tablespoon mixture of warm water and cornstarch or flour (make sure all the lumps dissolve) and mix it into the sauce until it reaches the desired thickness.
Finish with Fat:
Stir in a knob of butter or a splash of heavy cream. This step, known as "mounting with butter," gives the sauce a velvety texture and rich flavor.
Extra Flavourings:
Add in anything else at the end that doesn't need to be cooked, such as mustard, butter or cream
Drag spoon through and make sure it leaves a trail
Season and Serve:
Taste the sauce and adjust the seasoning with salt and pepper as needed.
Strain the sauce if you prefer a smoother texture.
Pour the sauce over your cooked protein and serve immediately
Remember, a pan sauce is versatile. You can tailor it to the specific protein you're using or to your personal preferences. Adjust the ingredients and seasonings as desired!
Apple and sage with pork
Red wine with beef
Lighter flavours with chicken like capers and lemon