Marianne Martinez
Pan sauces are a great way to elevate a simple dish. They are made using the drippings and fond leftover from cooking meat or vegetables in a pan. The fond, or brown bits, are concentrated flavour—a little salty, a little sweet, and very savoury. To make a sauce from the fond, simply add a liquid ingredient to form the base and remove the brown bits from the bottom of the pan. While wine is a popular choice for deglazing the pan, there are several other options to choose from.
| Characteristics | Values |
|---|---|
| Base | Broth, stock, or water |
| Acidic ingredient | Lemon juice, vinegar, or orange juice |
| Other ingredients | Butter, garlic, shallots, mustard, thyme, cream, honey, soy sauce, fish sauce, Worcestershire sauce, peppercorns, herbs, miso, lemon zest, salt, pepper, jelly |
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What You'll Learn
Broth or stock
To make a pan sauce, start by cooking your meat of choice. When it is cooked to your liking, remove it from the pan and set it aside to rest. Drain any excess fat from the pan, leaving behind about a tablespoon or two of fat. Place the pan back on medium to low heat and add some aromatics like garlic, shallots, or leeks. You can also add other ingredients like mushrooms or peppercorns. Sauté until the aromatics are softened and translucent.
Now it's time to add your liquid. If you're not using wine, broth or stock is a great option. Add about a cup of broth or stock to the pan. You can also use water if you don't have any broth, but the sauce may be less flavourful. Bring the liquid to a boil and let it reduce by half. If you're using cream, add it after the liquid comes to a boil. You can also add other ingredients like mustard or butter to thicken the sauce. Continue to simmer the sauce until it reaches your desired consistency.
Using broth or stock as a base for your pan sauce allows you to be creative and add various ingredients to suit your taste. You can add a splash of vinegar or lemon juice to add acidity and balance the flavours. Fresh herbs like thyme or rosemary can also be added to enhance the flavour of your sauce. Don't be afraid to experiment with different combinations of ingredients to find what works best for you.
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Water
When making a pan sauce, it is important to retain the browned bits in the pan as these provide flavour. To do this, pour off any excess fat from the pan while keeping the browned bits intact. Then, add water to deglaze the pan, loosening the browned bits from the bottom of the pan. Add aromatics such as garlic, shallots, or spices to the pan and cook until softened. At this stage, water can be added to the pan to create a simple pan sauce.
While water can be used as a substitute for wine in a pan sauce, it is important to note that the sauce may lack some of the richness and complexity that wine would typically add. However, by adding additional ingredients and flavours, a tasty pan sauce can still be achieved.
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Lemon juice
If there is excess fat in the pan, pour off all but one or two tablespoons. Return the pan to the heat and add aromatics such as chopped shallots or garlic, and spices like mustard seeds or crushed peppercorns. Sauté until the vegetables are softened.
Now, add your liquid. You can use water, broth, or stock. Let the mixture simmer and reduce, then add a squeeze of lemon juice. If you'd like, you can also add a knob of butter to make the sauce smooth and creamy. Season with salt and pepper to taste, and serve alongside your meat.
Here's a specific recipe for a Lemon-Caper Pan Sauce that serves two:
- 1 tablespoon finely chopped shallot
- ¾ cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons drained capers
- 1 to 2 tablespoons cold unsalted butter
Follow the steps outlined above, adding the ingredients at the appropriate times. Enjoy your homemade pan sauce!
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Vinegar
Red wine vinegar or white wine vinegar are the most popular types of vinegar to use as a wine substitute. However, any type of vinegar will work. For example, sherry vinegar is available in most grocery stores and can be purchased without ID.
When using vinegar in a pan sauce, a splash is usually enough. You can also cut the vinegar with sugar and water or grape juice to reduce the acidity.
- Cook your meat of choice in a stainless steel or cast-iron pan.
- Drain the excess fat from the pan and place the pan on medium to low heat.
- Add aromatics such as garlic, shallots, or leek and saute until translucent.
- Add spices such as mustard seeds, peppercorns, or crushed red pepper.
- Add a splash of vinegar and a sprig of thyme.
- Bring to a boil and allow the mixture to reduce by half.
- Add heavy cream and allow to simmer until thickened.
- Remove from the heat and swirl in a knob of cold butter.
- Season with salt and pepper.
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Mustard
To make a pan sauce with mustard, start by cooking your meat of choice—pan sauces are very versatile and work well with steak, chicken, pork, or even pan-seared vegetables and tofu. Once your meat is cooked to your liking, set it aside to rest, leaving the drippings in the pan. If there is a lot of fat in the pan, pour off all but one or two tablespoons. Return the pan to the heat and add some aromatics like garlic, shallots, or leeks, and sauté until translucent. You can also add spices like mustard seeds or peppercorns.
Now it's time to add your liquid. Instead of wine, you can use stock or broth to deglaze the pan. Add about half a cup of liquid for a sauce serving four people. If you want more acidity, you can add a splash of lemon juice or vinegar. Throw in some fresh herbs like thyme or rosemary, and maybe some lemon zest, then let the mixture simmer and reduce.
Finally, it's time to add the mustard. Whisk in a teaspoon or two of your favourite variety of mustard, like wholegrain or Dijon. You can also add a knob of butter at this stage to make the sauce smooth and creamy. Season with salt and pepper, and maybe a squeeze of lemon juice, then serve your sauce alongside your meat.
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Frequently asked questions
There are many alternatives to wine that can be used to make a pan sauce. Broth or stock is a great option, and water will do in a pinch. You can also use vinegar, lemon juice, beer, or even a combination of these options.
You can add aromatics such as garlic, shallots, or leek, and spices such as mustard seeds or crushed black peppercorns. You can also add fresh herbs, mustard, miso, or lemon zest to taste.
It is best to avoid non-stick pans as you will need the browned bits from the meat to form the flavour base of your sauce. Instead, opt for stainless steel or cast iron.
After sautéing your meat and aromatics, add your stock to the pan to deglaze and scrape up the fond. Bring to a boil and allow to reduce by half. Add a splash of lemon or vinegar and a sprig of thyme, then bring to a boil again. Remove the thyme sprig, then add heavy cream and allow to simmer until thickened.
To finish your sauce, add a knob of cold butter to the pan and swirl it in to make the sauce smooth and glossy. Season with salt and pepper, and a squeeze of lemon juice if desired.
