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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    How to Make a Pan Sauce

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    How to Make a Pan Sauce Empty How to Make a Pan Sauce

    Post by Lobo Thu 04 Aug 2016, 1:47 pm

    How to Make a Pan Sauce
    This all-purpose pan sauce owes its light consistency to a simple technique: adding stock to the drippings in a frying or roasting pan and then simmering until full flavored and slightly thickened. A few spoonfuls will dramatically enhance a dish.


    How to Make a Pan Sauce Img76
    Degrease the pan drippings
    Evaluate the pan drippings and darken them if necessary by cooking over high heat for a minute or two. Pour the drippings from the pan into a fat separator and let stand for a few minutes until the fat rises to the top. Alternatively, you can pour the drippings into a heat-proof measuring cup instead, let stand, then use a soup spoon to skim the fat off the top. Pour the juices into a large glass measuring cup, leaving the fat behind. 
    How to Make a Pan Sauce Img77
    Replenish the pan juices
    Choose beef or chicken stock to match the food you cooked, or follow your recipe. Add enough stock to the degreased pan juices in the measuring cup to make a total of 1 ½ cups. 
    How to Make a Pan Sauce Img78
    Saute the shallots
    Return the pan with the browned bits in the bottom to the stove and place over high heat, using 2 burners if you used a roasting pan. Add 2 tablespoons of butter and heat until until the butter melts and the browned bits are sizzling. Add a finely minced shallot and cook, stirring, until the shallot softens and becomes translucent, about 1 minute.  
    How to Make a Pan Sauce Img79
    Deglaze the pan
    Pour the stock-juice mixture into the pan and bring to a boil, scraping up the browned bits no the bottom and sides of the pan with a wooden spoon. These browned bits will add a rich flavor to the final sauce. 
    How to Make a Pan Sauce Img80
    Reduce the sauce
    Once the liquid has absorbed the browned bits, let the sauce boil until it has reduced to about 1 cup; this should take about 3 minutes, depending on the size of the pan. Tilt the pan occasionally to estimate the amount of liquid remaining in the bottom. 
    How to Make a Pan Sauce Img81
    Thicken the sauce, if desired
    If you’d like the sauce to be thicker, or if your recipe calls for it, use a cornstarch slurry. Combine 1 ½ teaspoons cornstarch and 2 tablespoons water in a small bowl and stir to blend. Whisk a little of it into the simmering sauce, then bring to a boil just until the sauce thickens; this should take a minute or less.
    How to Make a Pan Sauce Img82
    Finish the sauce with butter
    Remove the pan from the heat. Cut 1 tablespoon butter into small cubes. While whisking constantly, drop the butter cubes, 1 or 2 at a time, into the sauce. This technique gives the sauce a slightly thicker body and nice sheen. Stir in salt, pepper and herbs to taste, adjusting the seasonings to your liking.

      Current date/time is Thu 28 Mar 2024, 8:55 pm