How To Make an Easy Pan Sauce
Instructions
Clear the pan but do not clean it
- Transfer the cooked food to a different plate or tray once you’ve completed cooking the main course in your pan. Do not wash the pan. Remove a tablespoon of the pan’s residual cooking oil or rendered fat.
Sauté the Shallots (Optional)
- When mixed with the pan drippings, add enough oil to produce roughly one tablespoon of total fat. Set the pan over medium-high heat and sauté the shallots for 2 to 3 minutes or until softened and golden.
- Toss the red wine or other alcoholic beverage while the pan is on medium-high heat. (If you don’t want to use alcohol, you can substitute extra stock at this stage.) Scrap any crispy, browned pieces from the bottom of the pan with the spatula while the alcohol simmers.
Reduce the wine by approximately half
- Allow the wine or other alcohol to decrease by about 3 minutes. The pan should be just beginning to look dry. It’s not an exact science, so don’t worry; move on to the next stage before the pan dries.
The liquid is about 1/2 cup
- After 3 to 5 minutes, reduce the liquid in the pan to about 1/2 cup. Tilt the pan now and again to see how much liquid has evaporated, and you’re done when it’s reduced by roughly half. Furthermore, you don’t have to be exact; estimating is fine.
- Reduce to medium-low heat and mix in the butter or cream. Gently whisk until the butter is completely melted.
Whisk in the cornstarch (optional)
- Whisk for a more decadent, creamier sauce. Mix the cornstarch with two tablespoons of water first to prevent clumps. Allow the sauce to thicken for a few more seconds.
- If your liquid evaporates too much or the sauce gets too thick, whisk in a little additional stock to achieve a thinner, more pourable consistency.
Fill a measuring cup or a serving dish halfway with the sauce
- Transfer the sauce to a measuring cup or serving dish for easy pouring—taste and season with salt and pepper to taste.
- Pan sauces are at their finest when used immediately. Drizzle it over your dinner or serve it to your guests with a spoon.
Notes
Because a pan sauce holds the concentrated essence of cuisine, many chefs keep it simple, allowing the natural taste to shine through rather than masking it with an extensive ingredient list. Pan sauce may be produced in both saute and roasting pans; pan sauces are fantastic with items like roast chicken and turkey, concentrating the taste and helping to keep the meat moist.