Quick and Simple Pan Sauces

inthekitchen_steaksauce
For many home cooks (including me!), after a busy day the task of doing more than some simple cooking is about all we are up to.
inthekitchen_steaksauce

For many home cooks (including me!), after a busy day the task of doing more than some simple cooking is about all we are up to. Many tell me that, during the week especially, “If its gonna take more than 30 minutes, then I’ll order something to-go.”

I’m here to tell you that you can make wonderful, delicious food in short order. Often the secret is the addition of a simple and flavorful pan sauce, which can make the difference between something ordinary and a memorable dish.

Pan sauces are the quickest and simplest sauce you can make. There are two categories here: Those thickened with flour in the form of a roux, which is a mixture of flour and fat. We often refer to these as “gravies.” The other category are true pan sauces which don’t use any flour or starch to thicken them, but are simply a reduction of liquids (stocks, juices and/or wine), flavorings some aromatics like shallots, herbs and whatever else you like) and enrichments (like butter or cream) to give the sauce wonderful flavor and also to add a little body.

The best of these is made when we do a quick sauté of meats, fish or vegetables. You know those brown bits (caramelized sugars) sticking to the bottom (the French call them fonds) of the pan have great flavor. But even if you haven’t sautéed something first, you can make a great pan sauce by starting with some chopped shallots or green onions.

What follows are two very basic recipes to get you started. You can then experiment with varying the three components endlessly! Proportions can change to suit your taste. Remember that if you start with a pan in which you sautéed something first and you’ve got flavorful little bits in the bottom, so much the better. You’ll have more flavor and making the sauce in that pan will help you clean it at the same time!

Basic Herb Pan Sauce for Chicken or Fish

Makes about 1/2 cup—enough to sauce 4 sautéed chicken breast halves, servings of fish, etc.

4 tablespoons butter

1/4 cup finely chopped shallots or green onions

1 cup chicken stock

2 tablespoons fresh lemon juice, or to taste

3 tablespoons finely chopped herbs such as parsley, dill, chives or preferably a combination

Salt and freshly ground pepper

Heat 2 tablespoons butter in a sauté pan over moderate heat and sauté the shallots until softened, but not brown—about 2 minutes. Add the chicken stock and lemon and bring to a boil over high heat. Continue to cook until reduced by half and lightly thickened, 3 to 5 minutes. Off heat, whisk in remaining butter to thicken the sauce and then the herbs and season to your taste with salt and pepper. Serve immediately spooned over chicken or fish.

Basic Red Wine Pan Sauce for Hamburgers or Steaks

Makes about 1/2 cup or enough for 4 servings

4 tablespoons butter

1/4 cup finely chopped shallots or green onions

1 cup beef broth or chicken stock

3/4 cup red wine

1 tablespoon Balsamic vinegar

2 teaspoons Dijon mustard, preferably the grainy type

Salt and freshly ground pepper

Heat 2 tablespoons butter in a sauté pan over moderate heat and sauté the shallots until softened but not brown, about 2 minutes. Add the broth, wine, vinegar and mustard and bring to a boil over high heat stirring regularly. Continue to cook until reduced by half and lightly thickened, 3 to 5 minutes. Off heat, whisk in remaining butter to thicken the sauce and season to your taste with salt and pepper. Serve immediately.

Bon Appetit!

 

John Ash is a legendary chef, author and culinary educator. In the North Bay, he’s often referred to as the “Father of Wine Country Cuisine.” On Saturdays from 11 a.m. to noon, John demystifies the cooking process on The Good Food Hour with co-host Steve Garner on KSRO (1350 AM, 103.5 FM and 94.5 FM). For more information, visit chefjohnash.com.

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