How to Create the Perfect Pan Sauce

Photo by Lily Banse on Unsplash

Out of all the culinary tricks, the pan sauce is definitely one of the greatest ever. You don’t need much time to make it, but once you do it, your steaks, chops and chicken will be on flavor steroids. Read on below to learn how to make the perfect pan sauce, that is the best two-for-one trick up a your sleeve and enhance everything you make in the pan.

First: Sauté Aromatics

After searing your meat, pour out any excess fats (if the pan seems dry you can add oil or shortening). Reduce to a low-medium heat and add aromatics — think chopped shallots, onions and garlic. Cook for several minutes until they soften and start to turn translucent.

Second: Deglazing

Liquid time! You can choose either red wine or broth, but if you’re in a pinch for both, water will also do the job. Adding about ½ cup will do for a sauce to serve 4. At his point you can also throw in a few sprigs of thyme or rosemary. Let simmer making sure to loosen anything stuck to the pan. The liquid will thicken and reduced by about half after about 5 minutes.

Third: finishing touches

As you remove the sauce from the heat, whisk in some butter, three tablespoons are about right if you’re starting with half a cup of liquid, but add the butter a tablespoon at a time. Finally, season to taste with salt and pepper and pour over your meat and enjoy your restaurant quality sauce!