Pan sauce

A pan sauce is a fast sauce made in the pan you just used to sear meat, chicken or fish. You dissolve the browned bits left in the pan with wine or stock, reduce the liquid, and finish it with butter. It is ready while the meat rests and uses the flavor you already built.

How to do it

For 2 to 4 servings:

1. Sear the meat in a stainless steel or cast iron pan. Move it to a plate to rest.
2. Pour off all but about 1 tablespoon of fat. Lower the heat to medium.
3. Add 1 minced shallot and cook for 30 to 60 seconds until soft.
4. Deglaze with 120 ml (1/2 cup) of wine, scraping up the fond. Let it bubble until almost gone.
5. Add 250 ml (1 cup) of stock and a sprig of thyme. Boil until reduced to about 80 ml (1/3 cup).
6. Pour in the juices from the resting meat.
7. Take the pan off the heat and swirl in 1 to 2 tablespoons of cold butter. This is monter au beurre.
8. Season with salt, pepper and a squeeze of lemon or a spoon of mustard.

How to tell it is done

The sauce is glossy, coats a spoon lightly and tastes concentrated. It should be thicker than stock but still pour.

How to use it

Change the liquids and finish to suit the meat. Try brandy, cream and peppercorns for steak; white wine, Dijon and tarragon for chicken; cider and sage for pork; or lemon, capers and parsley for fish.

Common mistakes

• Using a nonstick pan, which leaves little fond.
• Leaving too much fat, which makes the sauce greasy.
• Adding the butter over high heat, so it splits.
• Not reducing enough, which leaves a thin, watery sauce.
• Salting early. Reduction concentrates salt from the stock.