How To Make A Pan Sauce Recipes
HOW TO MAKE A PAN SAUCE
Provided by Food Network
Number Of Ingredients 0
Steps:
- Measure the pan sauce ingredients in a measuring cup (liquid always totals 1/2 cup). Pour the liquid into hot skillet once meat, poultry or fish has been removed. Reduce liquid to 1/4 cup. Tilt the skillet and whisk in butter or cream, and spoon over each portion and serve.
More about "how to make a pan sauce recipes"
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From epicurious.com
Estimated Reading Time 3 mins
- Sizzle your meat or fish. A great pan sauce starts with, well, a pan—one that's just been used to sear a juicy piece of meat (or fish). Go for stainless steel, which will collect all of those stuck-on bits that are the foundation of your sauce.
- Choose the Right Pan. Resist the urge to rinse out your skillet. Those flavor-packed brown bits that the chicken left behind, called the fond, are the foundation of your pan sauce.
- Start With Aromatics. Your pan should already have a tablespoon or so of fat in it (leftover from browning your meat); if it doesn't, supplement with olive oil.
- Add Some Wine (or Juice) Add a splash of liquid to the pan. Wine is the classic choice (red, white, sparkling—anything goes). You can alternatively use a fortified wine, or go the non-alcohol route with juice.
- Put Your Wooden Spoon to Work. At this point, your liquid is simmering and mingling with those terrific stuck on bits. Now's the time to grab your wooden spoon.
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Web Feb 27, 2013 A pan sauce is an emulsion, with fat and water elements suspended together, making it a silky reduction to top the entree. Ingredients Reserved meat juices, …
From thespruceeats.com
4.1/5 (56)Total Time 10 minsCategory Entree, Dinner, SauceCalories 271 per serving
From thespruceeats.com
4.1/5 (56)Total Time 10 minsCategory Entree, Dinner, SauceCalories 271 per serving
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Estimated Reading Time 6 mins
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From blog.pamperedchef.com
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From williams-sonoma.com
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