How to Make a Pan Sauce

Learn how to turn browned bits into a restaurant-worthy pan sauce in minutes from Made In Culinary Director, Rhoda Boone. ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

from rhoda boone made in culinary director How to Make a Pan Sauce (And How To Fix It If It’s Broken) The best part of searing might be what’s left behind. After cooking steak, chicken, pork, or even vegetables, don’t wash the pan. Those browned bits, called fond, are the foundation of a great pan sauce. Deglaze, reduce, finish with butter, and you’ve got a restaurant-worthy sauce in minutes. (1) Start with Fat 1 TBSP rendered fat, butter or oil + fond Pour off excess rendered fat, leaving about 1 Tbsp. in the pan. If the pan is dry, add butter or oil (2) Add Aromatics ¼ cup finely chopped shallot or onion Cook over medium heat until softened and fragrant (3) Deglaze ¼ cup wine or ¼ cup broth + 1 tsp. vinegar) Add wine and scrape the bottom of the pan with a wooden spoon to release the fond. (4) Build and Reduce ½ cup broth, stock or water Simmer until the sauce is concentrated and has enough body to lightly coat the back of a spoon. Watch the bubbles: as the sauce reduces, they’ll become smaller, tighter, and more syrupy. (5) Finish Off Heat 1–2 tsp. Dijon (optional) + 2 Tbsp. cold butter or heavy cream If using Dijon, whisk it into the reduced sauce first. Lower the heat or remove the pan from the burner, then whisk in cold butter a little at a time until the sauce is glossy and emulsified. rhoda’s tip “Dijon isn't just for flavor—it also acts as an emulsifier. Whisk a little into the reduced sauce before mounting with butter to help keep the sauce smooth and stable.” rhoda boone made in culinary director (6) Season and Add Flavor Now that your sauce is reduced, season to taste with salt and pepper. (Don’t season too early or your sauce can become too salty). Finish with capers, green peppercorns, fresh herbs, vinegar, citrus, or Worcestershire sauce. A Stainless Clad Frying Pan is a great choice making a pan sauce. Stainless cookware is nonreactive, so wine and vinegar won't take on any metallic taste, plus it builds excellent fond for deglazing. SHOP STAINLESS CLAD FRYING PAN video Did Your Sauce Break? If your sauce looks greasy or separated instead of smooth and glossy, the emulsion has broken. This often happens when the sauce gets too hot or reduces too far, leaving too little water to keep the fat emulsified. Here’s how to fix it: try the technique Crispy Pan-Seared Chicken Thighs with Shallot Pan Sauce → RECIPE Chef Tracy Malachek-Ezekial’s Minute Steak with Rosemary Smashed Potatoes and Peppercorn Pan Sauce → RECIPE Date Night Steak with Crispy Smashed Potatoes and Mushroom Pan Sauce → about the author rhoda boone made in culinary director Rhoda is a culinary school grad, ex-line cook, seasoned culinary producer, recipe developer, food stylist, and shellfish enthusiast. She loves to entertain and cooks almost daily at work and at home for her family of four. Made In 1005 East St. Elmo Road Building 2 Austin, TX 78745 View in browser  |  Manage preferences  |  Unsubscribe