how to make a pan sauce

You can get as creative as you like with a pan sauce, using various cuts of meat, liquids, and seasonings. If you’re using a deglazing liquid with alcohol and have a gas stovetop, I recommend removing the pan before adding the alcohol to be safe. Deglaze the pan: Add the wine to the pan.

Again, this step is entirely optional. Add your shallots, garlic, and any spices to the pan. Sear your protein of choice on all sides and cook to your desired done-ness. This ties everything together; don’t skip it.

Decide which thickener you want to use and either mix your slurry or knead your little butter ball. A pan sauce is, in its simplest form, nothing more than using a liquid (water, stock, wine etc.) Maybe you reduced it too much and need a little more stock. How to Make Pan Sauce for Chicken. Sign up for my FREE 6-day email course: Culinary School Tricks for Home Cooks!

Additional Seasonings (optional) – This is where you can get creative if you want, adding ingredients like fresh herbs, spices, and condiments.

You won’t get the brown bits, which are the entire point.

Once you’ve mastered the technique, you’ll start wanting to take chances, and play around with add-ins, alcohols, and stocks. At this point, the endless variety of the pan sauce becomes apparent. How could something that both sounds ridiculously simple and IS, in fact, ridiculously simple transform any meal from “good for a Tuesday” to “perfect for company?”. Add the stock: Add the chicken stock and any optional add-ins. Taste and add salt and pepper as needed. This is the best way to prepare chicken breasts if you want to amp up their flavor! This adds just a touch of seasoning without being overpowering. Valentine's Day. Learn how to make a pan sauce, one of the most incredible techniques you can master to step up your cooking game. Learn how to make a pan sauce, one of the most incredible techniques you can master to step up your cooking game. If you over-reduce your sauce (if it tastes too strong), you can add a couple tablespoons of water. Let that cook for a couple of minutes, then stir in some cream and that cooking fat you poured off earlier. Do not use a nonstick pan! Disclaimer: This post may contain affiliate links. Required fields are marked *. A little lighter is even more ideal. Voila. Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. It should be thicker, but not super thick. A pan sauce doesn’t take long, but rushing won’t help, and I like having the peace of mind knowing that my steak isn’t getting cold. Finally place your beautifully cooked (and rested!) But this description belies the true power and variety of the pan sauce. Dredge both sides, shaking off the excess flour. For immediate help troubleshooting a recipe, please email me using the form on my contact page. This is where you can also add additional flavors like garlic and thyme (two of my favorite add-ins). Your email address will not be published.

I recommend it with chicken breasts and fish filets, but you definitely don’t need to dredge steak. It will detach once it’s properly seared! Let everything cook for a few minutes, until you reach your desired consistency. Pour the sauce over the chicken. If you want it really thick and luscious, add in a cornstarch slurry or a pinch of your butterball. When you first add your liquid, the pan will look something like this: 4. It will then have a lighter and brighter taste. She’s written a weekly column for The Washington Post Food section, and her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster. The French refer to this as the fond. Dredging is a must, IMO. Please read my full post for additional recipe notes, tips, and serving suggestions! Deglazing Liquid – I recommend using something acid to deglaze the pan, something like a dry red or white wine, or brandy. I’ll try to respond to urgent questions as quickly as possible!

This will add depth, richness, and a glossy shine.

Honestly, I have a hard time visually estimating volume, but we don’t need to be exact. Photo: Jennifer Causey; Styling: Claire Spollen, How to Make a Perfect Pan Sauce for Virtually Any Protein. Steak will get a nice crusty sear on its own. See my section below on optional add-ins. Cook for a few minutes until the shallots are soft and coated with brown bits, lowering the heat and removing the pan if it looks like the fond is getting too dark, Dark brown is fine, and if you wind up with a few black bits, the sauce will still be fine. Cook each side for several minutes, until the chicken is cooked through (165 degrees F on an instant read thermometer). And finally, once heated, add your protein.