How to Create an Impressive Pan Sauce for Almost Any Meat
Cook food at high heat on a stove top pan., After cooking (whether of the main dish or scraps) and removing the meat from the pan, add 1 tbsp extra virgin olive oil or butter to both this pan and a second skillet, both over medium high heat. , To...
Step-by-Step Guide
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Step 1: Cook food at high heat on a stove top pan.
Pan sauces require fond, the caramelized chunks of food left in the pan after high heat cooking.
If using a low or indirect cooking method (steaming, poaching, boiling, slow baking etc.), consider stealing some pieces of the meat specifically for this purpose.
This also works well with meats not cooked in a pan, such as steaks on a grill.
Bits of red meat surrounded by bone or gristle as well as the small wings of poultry work well for this purpose. -
Step 2: After cooking (whether of the main dish or scraps) and removing the meat from the pan
,, add 3 tbsp flour and 2 tsp garlic powder to the other skillet.
Season the contents of each pan. , A blonde roux is very light brown, slightly lighter than light brown sugar.
As the roux comes together and the fat is absorbed, gradually lower the heat under this pan. , When deglazing, lift pan off heat and pour approximately 1 cup of flavorful liquid (a decent, drinkable wine is preferred, but clear, smooth fruit juices such as apple, cranberry and white grape are also fine choices) into the hot pan.
Return to heat and scrape the onion and fond until the liquid is dissolved. ,,, ,,,, -
Step 3: add 1 tbsp extra virgin olive oil or butter to both this pan and a second skillet
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Step 4: both over medium high heat.
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Step 5: To the second skillet
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Step 6: add 2 tbsp light olive oil or other medium vegetable oil.
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Step 7: Once the fats come to temperature
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Step 8: add 1 medium onion
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Step 9: to the cooking pan.
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Step 10: While the onion sautés (adding its own caramelization to the fond)
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Step 11: constantly stir or whisk the other skillet until a "blonde roux" results.
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Step 12: Deglaze the main pan to pull up the fond.
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Step 13: Add 3 cups flavorful liquid (chicken and vegetable broths work well)
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Step 14: a bay leaf and any hearty herbs which complement the entrée.
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Step 15: Whisk in the roux until smooth.
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Step 16: Reduce until the sauce is nape (a sauce which is nape will coat the back of a spoon
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Step 17: and a line drawn through the sauce will remain clear even as the spoon is turned around.)
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Step 18: Remove from heat and strain.
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Step 19: Add 2 pats of cold butter and whisk until smooth and velvety.
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Step 20: Optionally add a small amount of chopped delicate herbs which complement the entrée.
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Step 21: Finished.
Detailed Guide
Pan sauces require fond, the caramelized chunks of food left in the pan after high heat cooking.
If using a low or indirect cooking method (steaming, poaching, boiling, slow baking etc.), consider stealing some pieces of the meat specifically for this purpose.
This also works well with meats not cooked in a pan, such as steaks on a grill.
Bits of red meat surrounded by bone or gristle as well as the small wings of poultry work well for this purpose.
,, add 3 tbsp flour and 2 tsp garlic powder to the other skillet.
Season the contents of each pan. , A blonde roux is very light brown, slightly lighter than light brown sugar.
As the roux comes together and the fat is absorbed, gradually lower the heat under this pan. , When deglazing, lift pan off heat and pour approximately 1 cup of flavorful liquid (a decent, drinkable wine is preferred, but clear, smooth fruit juices such as apple, cranberry and white grape are also fine choices) into the hot pan.
Return to heat and scrape the onion and fond until the liquid is dissolved. ,,, ,,,,
About the Author
Richard Gray
Professional writer focused on creating easy-to-follow organization tutorials.
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