We know the drill: you just finished cooking a beautiful piece of meat and there is all that tasty goodness attached to the bottom of the pan. Most people would rinse it. But not you. No longer.
Those golden pieces (what the French calls “affectionate”) are pure gold: the base for a pan sauce that transforms a normal dinner of the week into a special meal. As developers of recipes and meat specialist, we consider this crucial technique for any home cook that tries to climb cooking.
Because the pan sauces are your secret weapon
Since 2013 we have tested hundreds of recipes and we continue to return to a truth: a good sauce in a pan is the difference between a decent meal and a memorable. Hello, give night.
Pan Sauces:
- Request less than 5 minutes to do
- Use the ingredients that you probably have at hand
- Capture all the flavor that otherwise would go down to the exhaust
- Work with any protein (beef, pork, chicken, even fish)
The best part? Once the technique is the master, you will never have to follow a recipe again.
Master the two key steps for the quality results of the restaurant
Not being intimidated, it’s not as difficult as it seems and helps clean the pan….
Step 1: correct deglazing (the secret to the great flavor)
🔥 How to do it: Pour a liquid (such as wine, broth or brandy) in the warm pan and scrape those golden pieces. This builds depth and wealth in the sauce. It uses caution, however, as when the fresh liquid affects the hot pan, there will be bubbles and steam.
Step 2: Reduce and thicken like a professional
✔ Let it simmer: Reduce the flavors concentrate and thicken the sauce naturally.
✔ Emulsify with butter or cream: Remove the pan from the heat and turn to cold butter at the end for a smooth and velvety finish.
✔ Don’t forget to strive: For further refinement, filter any solids before serving, depending on the sauce you are doing.
The 3 cream sauces every kitchen should know
We tested dozens of variants, but these three have gained permanent points in our weekly rotation. Everyone brings something different to the table and together they will manage almost any cooking situation of the week.
1. Red wine sauce
Perfect combined with: Steak, lamb, duck or beef roast.
This is the sauce that will make your guests think that you went to the cooking school. It has depth, wealth and a touch of acidity that cuts fat cuts.
The technique: After cooking the protein, remove it to rest. Swirl olive oil in the hot pan and add mushrooms, letting them cook until they released and reabsorbed their liquid (5-7 minutes). Add the chopped shallot and cook until it has just started to brown. Season with fresh thyme, then deglaze slowly adding the wine, making sure to scrape all those golden tasty pieces attached to the bottom of the pan. Let the sauce reduce by half, then turn off, turbine with butter one spoon at a time. A pinch of WormShire sauce adds the perfect umami finish.
For the tip: For a subsequent level experience, add some rehydrated dry mushrooms or our mushroom in powder to the sauce for umami that will make you jump in the air.
2. Cremous mustard sauce
Perfect combined with: Pork ribs, chicken thighs or sausages.
This sauce saved countless dinners of the week at GirlCarnivore headquarters. It is creamy without being heavy and brings enough tang to wake up your taste buds.
The technique: After cooking the proteins, add the chopped garlic in the pan and brown for just 30 seconds. Deglaze the pan with white wine, using a wooden spoon to scrape all those caramelized pieces blocked on the bottom. Bring to quick boiling, then reduce over low heat. Beat in the fasting mustard and a fresh lemon juice narrow for brightness. Let this reduce itself for a few minutes before adding the cream over low heat (do not let it boil). It ends up swinding in cold butter and chives just chopped by color and flavor.
For the tip: This sauce loves a splash of white wine or a lemon narrow to illuminate it.
3. Brandy pepper sauce
Perfect combined with: Ribeye steak, deer or grassed meat
This is our special occasion sauce which is actually quite simple for any Tuesday. It is rich, heating and has enough pepper kick to make things interesting.
The technique: After cooking the proteins, add the butter to the hot pan and completely dissolve it. Lift ground shallots until it transluces and just starting to brown. The key moment: deglaze with a splash of brandy, paying it carefully while scraping all those golden pieces tasty from the bottom. Let it reduce half before adding beef broth, fresh dragoncello sprigs and crushed pepper grains. After a short cook over low heat, remove from the heat to add the cream, then go back to medium-low heat to thicken without boiling. Finish with a fresh chopped dragoncend for color and brightness.
For the tip: For special occasions, and only if you have the adequate safety skills and precautions, the brandy is burned. Not only is it impressive to look at, but adds a thin caramelized flavor.
Resolution of the problems of the sauce in a pan
We made every mistake of sauce in a pan so as not to have to do it. Here are the corrections:
- Too thin? Mix a teaspoon of corn starch with a spoonful of cold water and beat it. Alternatively, reduce it longer.
- Too often? Add a more stock or water splash.
- Broken or fat? Remove it from the heat and beat in a spoonful of cold water.
- Insipido? Add a pinch of salt, a few drops of WormShire sauce or a lemon juice narrow.
Make-ahead and storage tips
Pan sauces are better fresh, but we understand the need for shortcuts. Here’s how to work in advance:
- Prepare and measure all the ingredients before cooking
- Create a double batch and freezes half in a tray for ice cubes for single portions
- Keep the chilled sauces for a maximum of 3 days in an airtight container
- Heat gently over low heat, adding a splash of escort if necessary
Put these sauces at work
Ready to try these techniques? They go perfectly with our most popular protein recipes:
More sauces and condiments to update dinner
Mastering a good sauce in a pan is the easiest way to raise the kitchen. Once you have had these three down, you can mix and combine the ingredients to create your signed sauces.
For further techniques that transform daily cooking into exceptional meals, visit our complete cooking guides or join thousands of readers who trust us for experts from experts and detailed tutorials of registration now.
