Making Pan Sauces from Meat Drippings
Don't wash the pan the moment the steak or chicken comes off the heat. Those dark, crusted spots are the foundation for a sauce that ties the entire meal together.
Mind the fond, watch the heat
The quality of your sauce depends on the fond—those caramelized brown bits left behind. If they are black and acrid, the sauce will be bitter; if they are deep amber, you are on the right track.
- Stainless steel or cast iron skillet
- Wooden spatula
- Whisk
What goes in.
- 2 tbspfat left in the pan (or unsalted butter)
- 1/2 cuparomatics, such as shallots or minced garlic
- 1/2 cupdeglazing liquid (dry wine, stock, or vinegar)
- 2 tbspcold unsalted butter, cubed
- 1 tspfresh herbs, chopped (thyme or parsley)
Mounting with butter
Remove the pan from the heat before adding the cold butter. Whisking vigorously creates an emulsion that thickens the sauce and gives it a velvety finish.
The method.
Clear the pan
Transfer your meat to a board to rest. Pour off all but a thin film of fat from the skillet.
Sauté aromatics
Add shallots or garlic to the medium-hot pan. Stir for 60 seconds until they soften and pick up the color of the pan.
Deglaze
Pour in your liquid. It will hiss and steam. Use a wooden spatula to scrape every bit of brown crust off the bottom of the pan.
Reduce
Let the liquid bubble until it is reduced by half and looks syrupy. This concentrates the flavor.
Finish
Take the pan off the burner. Whisk in the cold butter cubes one at a time until the sauce is opaque and thick enough to coat the back of a spoon.
Other turns to take.
Red Wine Reduction
Use dry red wine and a sprig of thyme; best for beef or lamb.
Pan Jus
Skip the butter and use only stock and herbs for a lighter, thinner finish suitable for roasted chicken.
When it doesn't go to plan.
If the pan is smoking, turn the heat down before adding your aromatics to prevent burning.
Do not salt the sauce until the very end, as reducing the liquid will concentrate the salt from the pan drippings.
Use a wide, shallow skillet to maximize surface area for faster reduction.
The ones that keep coming up.
What if my sauce breaks or looks oily?
The butter was likely added while the pan was still over high heat. Remove it from the flame, add a tablespoon of cold stock or water, and whisk rapidly to bring it back together.
Can I use flour to thicken it?
You can, but it changes the texture. If you want a thick gravy, whisk a teaspoon of flour into the fat before adding the liquid, then cook it for a minute to remove the raw flour taste.
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