Pan Sauces
A pan sauce is a reduction sauce that begins with an empty skillet or roasting pan filled with flavorful pan drippings, called fond, that are left behind after cooking protein. After that, the flavor profiles are pretty much unlimited.
Here’s the idea: Drain off any fat remaining in the skillet until you have about a tablespoon (or make up the difference by adding a little vegetable or olive oil) and start by gently cooking some aromatics like shallot, onion, garlic, or ginger. Then add liquid (this could be wine, broth, stock, water, or any combination thereof) and use it to deglaze the pan and scrape up the fond and aromatics to incorporate them into the liquid. Simmer the liquid to let it reduce to the right consistency (not too thin, not too thick) and remove it from the heat. Then whisk in a few tablespoons of butter to enrich the sauce and thicken it slightly (and maybe add a flavor booster for freshness or zing). Season with salt and pepper and you’re ready to serve.
Use the recipe for Mustard Pan Sauce, the pan sauce video lesson in this class, and the information below as a guide to make your own pan sauces.
Aromatics: Onion, shallot, scallion, ginger, garlic, chile
Liquid: Wine; water; and chicken, beef, vegetable, or fish stock or broth are the most versatile, but you can also use apple cider or other fruit juices (think orange or pomegranate).
Flavor Boosters: Spices, bay leaf, makrut lime leaves, fresh herbs, mustard, miso, gochujang, vinegar, lemon juice
