Pan Sauce
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Pan Sauce - A sauce made by deglazing the sauté pan used to cook meat, poultry, or fish, etc. with wine, stock or both and adding various ingredients including herbs, shallots, capers, etc. The liquid is then reduced to sauce consistency.
Pan Sauce with Steak
From Better Homes and Gardens
For a sauce option to serve with sauteed chicken breasts rather than beef, substitute dry white wine and reduced-sodium broth for the red wine and beef broth.
Making Incredible Pan Sauces at Home
How to Make Pan Sauces at Home
Salsa (means sauce in Spanish)
Honus's Summer Salsa ...
Pork Tenderloin Wrapped in Prosciutto, With an Herbed Pan Sauce
1 Reviews
"Absolutely delicious, the pan sauce makes this dish. A wonderful change from the normal way I make pork and I will make this again. The only thing I did..." more ...
Another variation is the pan sauce; this is made by adding an aromatic (such as chopped shallot) to a pan that has previously cooked meat, which has left hardened juices (called the fond) in the pan.
Transfer the hens and vegetables to a serving platter and cover loosely with foil. Spoon off any fat from the pan sauce. Set the roasting pan over 2 burners on moderate heat and boil, scraping up any browned bits, for 1 minute. Season with salt.
Straight sides help contain splattering and accommodate pan sauces; a close-fitting lid seals in moisture when ingredients are simmered.
- Roast a pork loin with tart apples and root vegetables. Deglaze the pan with thyme-infused white balsamic vinegar and then mellow the pan sauce with a bit of honey.
- Stuff a chicken with a bunch of fresh thyme and a halved lemon before roasting.
Consommés, reduced and clarified stocks
Gravies
Gastriques, sauces involving both acidic and sweet components
Pan sauces
Syrups ...
Choose ones with moist but not wet caps; pass on chanterelles with shriveled or frayed edges. Try them sautéed with fresh herbs in a pan sauce for seared chicken breasts.
deglaze: To add liquid, usually wine or broth, to a hot skillet or roasting pan that has browned bits of cooked foods clinging to the bottom of the pan. These browned bits are then scraped up, and the liquid reduced and seasoned to create a pan sauce.
These should generally be scraped off the bottom of the pan and dissolved into the deglazing liquid. In especially elegant preparations, the pan sauce created is strained to remove the solid bits, ...
 See also: Sauce, Cooking, Kitchen, Gravy, Pan
  
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