Pan Sauce
4 servings
25 minutes
Pan sauces (or fry sauces) are usually made at the last minute, while the meat is resting. After searing, the meat or poultry is removed and any excess fat is skimmed from the pan. A liquid, such as a simple stock, jus, or wine, is then added to the hot pan and mixed with the caramelized juices. This technique is called deglazing. These juices are then reduced and wine, cream, or butter is stirred in to finish the sauce. Gravy made from simple fries is made in the same way, thickened with flour or another form of starch, or by reducing the liquid in the pan.
1
Remove the chicken from the pan and drain most of the fat. Place on the stove over medium heat and add 200 ml of white wine. Scrape the bottom of the pan and reduce to a syrup consistency.
- Dry white wine: 200 ml
2
Add 200 ml of chicken or vegetable broth and reduce to a syrup consistency.
- Chicken broth: 200 ml
3
Add about 1 teaspoon of beurre manié and mix until thickened, then cook for 1-2 minutes.
- Butter: 50 g
- Wheat flour: 25 g
4
Mix 1 teaspoon of Dijon mustard and 2 tablespoons of low-fat cream. Now the sauce can be strained.
- Dijon mustard: 1 teaspoon
- Cream 20% fat: 2 tablespoons
5
Season to taste and optionally add chopped soft herbs, such as tarragon.
- Tarragon: to taste
6
For beurre manié, mix soft butter with regular flour in a 2:1 ratio. Gradually whisk pieces into the hot sauce.
