How To Make A Pan Sauce Recipes

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PAN SAUCE FOR CHICKEN, PORK, OR STEAK



Pan Sauce for Chicken, Pork, or Steak image

This simple pan sauce recipe is perfect for chicken, pork chops, or steak, and it can be made in about five minutes with a handful of ingredients.

Provided by Danilo Alfaro

Categories     Entree     Dinner     Sauce

Time 10m

Number Of Ingredients 8

Reserved meat juices from cooking
1 tablespoons shallots (finely chopped)
1/2 cup white wine
2 teaspoons Dijon mustard
2 teaspoons parsley (fresh, chopped)
3 tablespoons butter
Kosher salt (to taste)
Black pepper (freshly ground, to taste)

Steps:

  • Gather the ingredients.
  • Remove the chicken, pork chops, or steak from the pan and let them rest on a plate or platter covered with foil in a warm spot. Pour off most of the fat from the pan, careful to leave the meat juices. You want a little bit of fat left in the pan.
  • Add the chopped shallots to the pan and sauté over medium-high heat until they turn slightly translucent.
  • Add the wine and scrape all the little toasty bits away from the bottom of the pan with your wooden spoon.
  • Cook for about three minutes or until the wine has reduced by about half.
  • Remove from the heat and stir in the mustard and chopped parsley.
  • Whisk in the butter one tablespoon at a time. Season to taste with salt and pepper.
  • Return the meat to the pan to warm through in the sauce before serving.

Nutrition Facts : Calories 271 kcal, Carbohydrate 4 g, Cholesterol 46 mg, Fiber 1 g, Protein 1 g, SaturatedFat 12 g, Sodium 434 mg, Sugar 1 g, Fat 24 g, ServingSize 1/2 cup (2 servings), UnsaturatedFat 0 g

LAMB PAN SAUCE



Lamb Pan Sauce image

Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup dry red wine, or water
1 cup chicken stock, or reduced-sodium canned broth
1/2 teaspoon salt
Garlic-Roasted Leg of Lamb

Steps:

  • Pour red wine into the roasting pan in which the Lamb was cooked.
  • Place over medium heat, and scrape up browned bits from bottom of pan.
  • Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
  • Strain sauce into a gravy boat, and serve hot with sliced lamb.

DIJON PAN SAUCE



Dijon Pan Sauce image

This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 4

1 tablespoon pan drippings (fond)
4 teaspoons Dijon mustard
1 cup chicken stock
2 tablespoons cold butter

Steps:

  • Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
  • Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
  • Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g

HOW TO MAKE A PAN SAUCE



How to Make a Pan Sauce image

Provided by Food Network

Number Of Ingredients 0

Steps:

  • Measure the pan sauce ingredients in a measuring cup (liquid always totals 1/2 cup). Pour the liquid into hot skillet once meat, poultry or fish has been removed. Reduce liquid to 1/4 cup. Tilt the skillet and whisk in butter or cream, and spoon over each portion and serve.

PAN SAUCE FOR ROAST CHICKEN



Pan Sauce for Roast Chicken image

Make this easy sauce to serve with Roast Chicken with Herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 4

Pan drippings and chicken necks left over from Roast Chicken with Herbs
1 cup dry white wine
1 tablespoon cold butter
Coarse salt and ground pepper

Steps:

  • After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
  • Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
  • Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens. (If necessary, reheat sauce but do not boil.)

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2020-01-29 To make a pan sauce, you will need: 1 tablespoon olive oil (or pan drippings); 1 whole shallot, minced (optional); 1/4 cup red wine, white wine, …
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Estimated Reading Time 2 mins
  • Clear — but don't clean! — the pan: Once you've finished using your pan to cook the main dish, transfer the cooked food to a separate plate or tray. Do not clean the pan. Pour off all but a tablespoon of leftover cooking oil or rendered fat from the pan.
  • Sauté the shallots (optional): Add enough oil to the pan to make about 1 tablespoon of total fat when combined with the pan drippings. Set the pan over medium-high heat and sauté the shallots until they've softened and turned golden, 2 to 3 minutes. If you don't have (or don't like!) shallots, you can skip this step and still make a great pan sauce; the shallots deepen the overall flavor of the sauce. Also, see the variations below for more ideas for adding flavor at this stage.
  • Pour in the red wine or other alcohol: With the pan on medium-high heat, pour in the wine or other alcohol. As the alcohol simmers, scrape up any crispy browned bits from the bottom of the pan with the spatula. (If you prefer not to use alcohol, you can replace the liquid in this step with more stock.)
  • Reduce the wine by about half: Let the wine or other alcohol reduce by roughly half, about 3 minutes. The pan should just barely be starting to look dry. It's not an exact science, though, so don't worry; just go on to the next step sometime before the pan is totally dry.


HOW TO MAKE A SIMPLE PAN SAUCE | EPICURIOUS
how-to-make-a-simple-pan-sauce-epicurious image

From epicurious.com
Estimated Reading Time 3 mins
Published 2015-08-28
  • Sizzle your meat or fish. A great pan sauce starts with, well, a pan—one that's just been used to sear a juicy piece of meat (or fish). Go for stainless steel, which will collect all of those stuck-on bits that are the foundation of your sauce.
  • Choose the Right Pan. Resist the urge to rinse out your skillet. Those flavor-packed brown bits that the chicken left behind, called the fond, are the foundation of your pan sauce.
  • Start With Aromatics. Your pan should already have a tablespoon or so of fat in it (leftover from browning your meat); if it doesn't, supplement with olive oil.
  • Add Some Wine (or Juice) Add a splash of liquid to the pan. Wine is the classic choice (red, white, sparkling—anything goes). You can alternatively use a fortified wine, or go the non-alcohol route with juice.
  • Put Your Wooden Spoon to Work. At this point, your liquid is simmering and mingling with those terrific stuck on bits. Now's the time to grab your wooden spoon.
  • Add Broth and Reduce. Now, add some chicken, beef or vegetable broth—about a cup. Gently simmer the sauce, letting it reduce, until you have about 2 tablespoons of liquid per person left in the pan.
  • Butter That Sauce. Butter isn’t necessary for a pan sauce... but if you love yourself, you'll whisk or swirl in about a teaspoon of cold butter per person, 1 to 2 pieces at a time.
  • Finish with a Bang. Remove and discard your aromatics, then taste the sauce and adjust the salt. Add a dash of freshly cracked black pepper and, if you like, a squeeze of lemon or other citrus.
  • Now For the Best Part. Slice your meat and spoon your silky pan sauce over the top. Got pan sauce left in the pan? That's what crusty bread was made for.


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  • Select Your Protein. For starters, you'll want to choose a meat that cooks quickly…tough proteins are generally slow-braised in liquid, not topped with a pan reduction.
  • Brown Your Meat. It's essential to create a hard sear, because it's all of those yummy, brown, caramelized bits that form the base of your sauce. Which means, ditch the non-stick skillet and go for cast iron or stainless steel, drizzled with a few tablespoons of neutral flavored oil with a high smoke point (i.e., vegetable instead of olive).
  • Bring the Flavor. Now that you have your meaty base, it's time to add oomph by way of aromatics, like crushed garlic cloves, peppercorns, and fresh herbs such as thyme, rosemary or sage.
  • Ready, Set, Deglaze. This is when liquid comes in, to release and meld the concentrated bits of goodness that have formed on the bottom of your pan. Add about ¼ cup of broth, wine, madeira, brandy, or whatever you think will best compliment your finished dish.
  • Season and Serve. Sprinkle in salt, pepper, or whatever else you think is needed to elevate your pan sauce, then finish with a couple of tablespoons of butter, which will make the mixture shiny and creamy, and allow it to evenly coat your perfectly rested meat.


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