Go Back
+ servings

Pan Sauces

Real restaurant quality cooking!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauces
Cuisine: American
Keyword: sauce
Servings: 2 servings


  • 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


  • 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.