How to Make a Pan Sauce

from rhoda boone

made in culinary director

How to Make a Pan Sauce

(And How To Fix It If It’s Broken)

The best part of searing might be what’s left behind. After cooking steak, chicken, pork, or even vegetables, don’t wash the pan. Those browned bits, called fond, are the foundation of a great pan sauce. Deglaze, reduce, finish with butter, and you’ve got a restaurant-worthy sauce in minutes.

Sliced steak topped with peppercorn pan sauce on a white plate

(1)

Start with Fat

1 TBSP rendered fat, butter or oil

fond

Pour off excess rendered fat, leaving about 1 Tbsp. in the pan. If the pan is dry, add butter or oil

(2)

Add Aromatics

¼ cup finely chopped shallot or onion

Cook over medium heat until softened and fragrant

(3)

Deglaze

¼ cup wine

¼ cup broth + 1 tsp. vinegar)

Add wine and scrape the bottom of the pan with a wooden spoon to release the fond.

(4)

Build and Reduce

½ cup broth, stock or water

Simmer until the sauce is concentrated and has enough body to lightly coat the back of a spoon. Watch the bubbles: as the sauce reduces, they’ll become smaller, tighter, and more syrupy.

(5)

Finish Off Heat

1–2 tsp. Dijon (optional)

2 Tbsp. cold butter or heavy cream

If using Dijon, whisk it into the reduced sauce first. Lower the heat or remove the pan from the burner, then whisk in cold butter a little at a time until the sauce is glossy and emulsified.

                                            rhoda’s tip
                                          

“Dijon isn't just for flavor—it also acts as an emulsifier. Whisk a little into the reduced sauce before mounting with butter to help keep the sauce smooth and stable.”

                                            rhoda boone
made in culinary director
                                          

(6)

Season and Add Flavor

Now that your sauce is reduced, season to taste with salt and pepper. (Don’t season too early or your sauce can become too salty). Finish with capers, green peppercorns, fresh herbs, vinegar, citrus, or Worcestershire sauce.

A spoon coated with glossy pan sauce, with a note explaining how to tell when the sauce is ready

Choose Stainless Clad — Stainless Clad Frying Pan

A Stainless Clad Frying Pan is a great choice making a pan sauce. Stainless cookware is nonreactive, so wine and vinegar won't take on any metallic taste, plus it builds excellent fond for deglazing.

SHOP STAINLESS CLAD FRYING PAN

video

Did Your Sauce Break?

If your sauce looks greasy or separated instead of smooth and glossy, the emulsion has broken. This often happens when the sauce gets too hot or reduces too far, leaving too little water to keep the fat emulsified. Here’s how to fix it:

try the technique

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about the author

                            rhoda boone
made in culinary director
                          

Rhoda is a culinary school grad, ex-line cook, seasoned culinary producer, recipe developer, food stylist, and shellfish enthusiast. She loves to entertain and cooks almost daily at work and at home for her family of four.

Made In
1005 East St. Elmo Road Building 2 Austin, TX 78745

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