How to Make a Pan Sauce
Making a pan sauce is a simple procedure that recaptures flavor lost to the bottom of a sauté pan, and results in extra depth in the finished dish.
There really are only a few steps involved in making pan sauces. First the meat is seared off in the pan, and then removed while the sauce is made. The meat leaves behind fond, or little brown bits where the meat was stuck to the pan – this is the base of the sauce.
After removing the meat, sauté some aromatics in the pan – usually shallots or onions and garlic. You can also sauté mushrooms, or other vegetables. There is often enough fat from the meat left to saute the aromatics, otherwise add a bit of oil.
Next, deglaze the pan – add a little liquid to loosen up the brown bits stuck to the bottom of the pan, and incorporate them with the aromatics. Use a wooden spoon for this, as a metal spoon can scrape the pan and add a metallic taste to the sauce.
Finish the sauce – usually you’ll want to add a little cold butter to add body and richness to the sauce. This is called monté au beurre in French – mounting the butter. You can also add cream, herbs, etc.
Pan sauces are the key for lifting a sautéed dish to a higher level, and can be used for any type of meat or poulty, and for some fish.
For more about pan sauces, see these dishes:
Pork Chops with Ginger, Sauternes, and Coarse Mustard
Chicken Provencale – Sauteed Chicken Breasts with Tomatoes, Olives, and Anchovies
