You’ve got meat—beef, chicken, maybe a nice pork chop. You want it to go beyond Good into Delicious territory. Congratulations—you’re ready to make a pan sauce!
Pan sauces are an art, not a science. You can vary the ingredients, play around with them, innovate. Here are the basics, though.
Fat from meat. Sear the meat you’re going to use. Perhaps you’ll sear the meat with a little olive oil, or some canola oil, or clarified butter, or a combination of butter and oil. Sear the meat and pour off the excess fat from the pan. You want about 2 tablespoons of fat. Cook the meat to your desired doneness and remove from heat.
Liquid. You want to add some liquid to the remaining fat in the pan. This could be wine, broth, bouillon, you name it. For beef or pork, use beef broth or bouillon or red wine. For poultry, use chicken broth or bouillon and red wine or light red wine (maybe a nice rose?)
Aromatics. You don’t want a boring sauce! Add something to kick it up a notch—fresh herbs, dried herbs, garlic, mustard, you decide. The Stinking Rose (aka garlic) is the house brand around here, but I keep spices handy. If I want a Tex-Mex flair, I might use chili power or cumin. If I want a nice Italian flavor, I have Italian seasoning herbs at hand.
Thickening. Who wants a runny sauce? You can thicken it two ways—by reducing it with heat or by using a roux. To thicken it using heat, just mix together the ingredients above, turn up the heat, stir frequently and monitor carefully. The sauce will eventually thicken, but there will not be as much of it. Still, it’s delicious!
Thickening with a roux. For a long time I was intimidated when cookbooks mentioned a “roux”. I shouldn’t have been, though. A roux is just flour and butter mixed together and plunked into the sauce. Melt 2 tablespoons butter and add 2 tablespoons flour to it. Stir it till the texture is uniform. Plunk the mixture into the sauce, stir well, keep stirring, and watch it thicken. Trust the chemistry—it works
Final touches. Melt a tablespoon of butter into the sauce for a decadent taste and texture. Another option: Flavored oil. Pour the sauce over the meat and serve immediately.
Add it back. Either pour the sauce over the meat and serve immediately, or add the meat to the sauce, stir to coat, and then serve.
Bon Appetit, chef!