Making Pan Sauce
The difference between a dry steak and one that tastes like a professional kitchen is usually found in the bottom of the pan. Don't wash your skillet after searing; that brown residue is pure flavor waiting to be turned into a sauce.
Watch the heat and the color.
The fond must be dark brown, not black. If the pan is scorched, the sauce will taste bitter regardless of what you add.
- stainless steel or enameled cast iron skillet
- whisk
- tongs
What goes in.
- 1/4 cupshallot, minced
- 1/2 cupdry white wine or dry vermouth
- 1/2 cupbeef or chicken stock
- 2 tbspcold unsalted butter, cubed
- to tastefresh herbs, chopped
Lifting the fond
Pour the liquid into the searing-hot pan immediately after removing the meat. Use a flat-edged wooden spoon to scrape the bottom vigorously while the liquid bubbles.
The method.
Sauté the aromatics
After removing your meat from the pan, pour off all but a thin film of fat. Add the shallots and cook over medium heat until they are translucent and soft.
Deglaze
Pour in the wine. It will hiss and release steam. Scrape the bottom of the pan until all browned bits have dissolved into the liquid.
Reduce
Add the stock and increase the heat to high. Let it bubble rapidly until the liquid has reduced by half and looks syrupy.
Mount with butter
Remove the pan from the heat entirely. Add the cold butter cubes and whisk continuously. The sauce will thicken and turn opaque as the butter emulsifies.
Finish
Stir in your fresh herbs and pour immediately over your rested meat.
Other turns to take.
Brandy Peppercorn
Replace wine with brandy and stir in a teaspoon of crushed peppercorns and a splash of heavy cream before adding the butter.
Mustard Herb
Whisk a tablespoon of Dijon mustard into the stock before reducing for a sharper, tangier finish.
When it doesn't go to plan.
Keep the butter cold; if it is room temperature, it will melt into an oily puddle instead of creating a creamy emulsion.
Do not use non-stick pans; the fond will not stick to the surface properly, and you will lose the flavor base.
If the sauce tastes too thin, keep reducing; if it tastes too salty, add a tiny splash of water or a squeeze of lemon juice.
The ones that keep coming up.
Can I use red wine?
Yes, but it is best paired with red meats like lamb or beef. Avoid high-tannin wines as they can become overly astringent when reduced.
How do I know the sauce is done?
Drag your spoon across the bottom of the pan. If the sauce leaves a clean trail that stays visible for a second before filling back in, it has reached the right consistency.