Making Pan Sauces

What makes up a Pan Sauce

Terminology:

Au Sec

virtually dry

Nappé

the proper thickness to coat your main ingredient

Bubble Thickness

Judging the thickness of a sauce by the size of the bubbles

Fortification 

To fortify the flavor of a sauce or stock by reduction

Note:  Chicken stock can be used universally with chicken, pork and even fish.

With the exception of a white pan sauce(Bechamel) which uses whole milk, most pan sauces can be finished by using heavy cream.

Pan sauces, as the name suggests, are made in the exact same pan you’ve used to sauté shrimp, sear a steak, sear chicken, or to brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan’s bottom—called the fond or crispens—transform into a silky smooth sauce in a process called deglazing. Deglazing isn't nearly as intimidating as it sounds—it simply means using liquid to release those little bits of concentrated flavor from the pan.

No matter what flavors you’re looking for, pan sauces follows one simple formula:

Sauté aromatics such as onion, garlic, shallot, or leeks  in the grease remaining from sautéing your meat product, or added to your frying pan.

Deglaze the pan using an acidic liquid. Wine is usually used, but vinegar and citrus juices may also be used. This will release the Fond left in the pan.

Add stock to the pan with any additional flavoring agents, such as herbs, dried fruits, or spices other than salt. Reduce the mixture until bubbles form cross the surface of the pan and the sauce reaches the nappé (meaning it's thick enough to coat the back of a spoon).

Add butter to the pan and swirl to melt. This gives the sauce a sheen and velvety texture as well as serves to emulsify the sauce. If you are straining your sauce, add the butter afterward.

Here are the Steps to make a Pan Sauce:

First, remove the food you’ve just cooked from the pan and pour off any liquid. Dump out anything that seems burned -- because that won’t taste good if you’re going to make a sauce -- and return the pan to the heat. 

But if you want to capitalize on the delicious fond, where all the flavor of your dish is concentrated, use stock, wine, juice, or vinegar to deglaze instead. 

Pour in enough liquid – I used wine -- to cover the pan. You only need to use a few tablespoons, or just enough to cover the bottom of the pan.

As the liquid heats, scrape the bottom of the pan with a wooden spoon or a spatula until all the fond particles are floating in the liquid. If you’re using a non-stick pan, it’s important to avoid metal, as it could potentially damage your pan. 

When the bottom of your pan is clean, congratulations are in order. Not only have you saved yourself time at the sink cleaning a scorched pan -- you've also unearthed caramelized, super-cooked bits that are bursting with flavor.

Now, you can use that liquid to make a sauce that will perfectly complement your meal. Simmer the liquid until it’s reduced by half to concentrate the flavor and thicken your sauce. Remove from heat, whisk in butter or cream, and serve.

Variations

There are so many variations to this process. Make a Marsala Sauce simply by using Marsala wine as your deglazing liquid. Add several sliced mushrooms(don't overload the pan as the moisture will leach out of them). I add fortified chicken stock and reduce until nappé and finish with cold butter. 

Saute onions in butter, add 2 tablespoons of flour and coat the onions.  Slowly add milk until you get the consistency you like.  Reduce until nappé.  Add a 1 cup of your choice of grated cheddar cheese.  Keep the sauce in motion until the cheese melts to avoid lumping.  Finish the sauce with a dash of nutmeg and a dash of sherry, then season to taste.  You have made a  pan Bechamél cheese sauce for your broccoli. 

There will be more pan sauce recipes in the Recipes Portion of the App.

Sometimes you may consider not making a sauce at all, rather using a Compound Butter to top your steak or chops!