Pan Sauces
Real restaurant quality cooking!
Servings: 2 servings
Ingredients
- fond Your saute pan with fond from the protein you cooked that is now resting
- 1 tablespoon shallot or onion, minced
- ¼ cup deglazing liquid such as stock broth or wine
- ¼ cup secondary liquid to balance the deglazing liquid
- 1 tablespoon butter or oil for mouth feel
- complementary herbs minced
Instructions
- While meat is resting, sauté shallot in the fat left in the pan (add a bit of oil if there is no fat)
- With the heat on high, pour in your deglazing liquid and stir up all the fond from the bottom of the pan. Reduce by ½ - this will not take long - watch it carefully.
- Add the balancing liquid* and reduce until thickened and syrupy.
- Taste and adjust seasonings if necessary. You probably won't need salt, but you might want to add some pepper.
- Off the heat, swirl in a splash of heavy cream or a bit of butter. This will give your sauce a lovely gloss and rich mouth feel.
- Strain (if you want to) and add some minced herbs to finish.