How to make a pan sauce

Teach: How to make a pan sauce

What to say

To make a pan sauce, move the cooked meat to a plate, pour off most of the fat, and soften a chopped shallot or garlic in the pan. Add a splash of stock, scrape up the browned bits from the bottom, and simmer until it has reduced by half. Take the pan off the heat, swirl in a knob of cold butter, and season with salt and lemon.

What to show, in order

1. Sear your meat in a stainless or cast iron pan so browned bits stick to the bottom, then move it to a warm plate to rest.
2. Pour off all but a spoonful of fat, and lower the heat to medium.
3. Add a finely chopped shallot or a clove of garlic and stir for a minute until soft.
4. Take the pan off the heat if you are adding wine, pour it in, then return it to the heat.
5. Add about half a cup of stock and scrape the bottom with a wooden spoon to lift the browned bits.
6. Simmer until the liquid has reduced by about half and coats a spoon.
7. Take the pan off the heat and swirl in a spoonful of cold butter until the sauce turns glossy.
8. Add the juices from the resting plate, then taste and season with salt, pepper and a squeeze of lemon.

The check question

Ask: What gives a pan sauce its flavor? Answer: The browned bits left in the pan

From EveryManKnows. General information, not professional advice.