There are some restaurants we just keep going back to. Sure, the food is great, and the vibe is fun, but the one factor that makes us return? The way their pan sauces keep the meat so moist. There is an art to making a restaurant-quality sauce, and most chefs seem to do it with ease and flair, but it’s not impossible to replicate if you follow these tips.
No Sticking Around
First things first when it comes to a pan sauce is, well, the pan. Those browned bits that you find at the bottom of the pan are where all the flavor is. In fact, it even has a name: fond. Sadly, non-stick pans don’t allow that glorious fond to accumulate, so put the non-stick pans away if a great sauce is what you’re after.
Ways to Deglaze
You’ll need to add some liquid to the pan to create a sauce, and wine does the trick very nicely. Turn up the heat to high, pour in a few glugs of wine, and start scraping that fond with a wooden spoon. Wine is not the only option. You can use any alcohol you like, but if you prefer a liquorless sauce, try stock or water.
Butter Makes Things Better
After deglazing, toss in some cold butter. Whisking it in will thicken the sauce and round out the flavors. Be sure to use cold butter and whisk constantly so your sauce doesn’t become greasy.
