pan sauce
Quick skillet gravy
A pan sauce is a quick sauce made in the same pan used to cook meat, built from the browned bits (fond) left behind.
After removing the meat, liquid—wine, stock, or butter—is added to deglaze the pan, then reduced and finished.
The technique captures flavor that would otherwise be lost: She made a simple pan sauce while the steak rested.
- jusNatural meat juices
- drippingsFat released during cooking
- fondHaving tender affection
- brown bitsCaramelized pan residue
- deglazeDissolve caramelized pan residue
reduction · butter · shallots · wine · broth · sauté · skillet · caramelized · sizzle · steak night · glossy · silky · finishing · roux · mount · whisk · simmer · cognac
- saucesgravy, ketchup, mustard, pesto, marinara
- French saucesbordelaise, demi-glace, espagnole
- Wine Saucesred wine reduction, bordelaise
- cooking techniquessear, simmering, boiling, frying, saute
- cooking tipsmise en place, preheating, seasoning, deglazing, pat dry
- caramelisingbrowning, burnt sugar, candy making, dulce de leche, butterscotch
pan saucedemi-glace
Concentrated French brown sauce
stock · bone broth · consommé · espagnole · glacé
pan saucemother sauce
Base sauce others derive from
béchamel · hollandaise · béarnaise · velouté · mayonnaise
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