Today I want to talk about how to make perfect pan sauces. I usually just use prego coupons and pop open the jar when I need a sauce for a dish, but I’ve found that making pan sauces is super-easy and the results taste gourmet – which really impresses dinner guests. Don’t be intimidated, there are only four steps: you start by deglazing the pan, reduce the cooking liquid, thicken with a creamy ingredient, and season your sauce.
Deglazing is the first step to making any great pan sauce. “Deglazing” is chef-speak for the method of removing the dark bits of flavor off the bottom of the sauté pan after you’re done browning meats, and it brings a savory flavor to any dish. After you brown the meat in a frying pan, you’ll need to remove the protein from the pan and then pour a liquid (wine works beautifully but beer, chicken broth, fruit juice and vinegar work, too) into the hot pan. While the liquid sizzles, scrape the hot pan to loosen the bits of flavor that got stuck to it during the initial cooking process. After you’ve deglazed the bottom of the pan, you’re set up to make a delicious sauce that will compliment the flavor of the meat, seafood, or veggies you just cooked in the pan. Just simmer the deglazing liquid until it’s reduced (“reduced” is chef speak for the thickening that happens as water evaporates from the sauce) by half. Add a few tablespoons of butter, cream, or sour cream to thicken the sauce. Then add fresh herbs, caramelized onions, roasted garlic, and salt and pepper to taste. Pour it over your cooked meat, chicken, or seafood and you’ve got a delicious dish.
This method is fantastic because it’s easy and foolproof. It’s a great starter technique for people like me who usually get their sauces with prego coupons and aren’t accustomed to making them from scratch. Once you’ve mastered this you’ll be empowered to try all sorts of inventive new techniques to take your cooking to the next level!!!
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