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Pan sauces and gravies Recipe

French · Condiment · 15 min total

Transform the flavorful browned bits left in a pan after searing meat into a quick, delicious sauce or gravy. This versatile technique works with any protein and can be customized with herbs, wine, or stock.

Ingredients

• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1/2 cup dry white wine or chicken/beef stock
• 1 cup chicken or beef stock, warmed
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and freshly ground black pepper to taste
• Optional: 1 tablespoon heavy cream or cold butter for enrichment

Instructions

1. After searing meat (steak, chicken, pork chops), remove meat from pan and pour off excess fat, leaving about 1 tablespoon of fat and the browned bits (fond) in the pan.
2. Place pan over medium heat. Add butter and shallot; cook, stirring, until shallot is softened, about 1 minute.
3. Pour in wine (or stock) and scrape up the browned bits with a wooden spoon. Let simmer until reduced by half, about 2 minutes.
4. Add the warmed stock and thyme. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
5. Season with salt and pepper. For a richer sauce, whisk in cream or cold butter until melted. Strain if desired.
6. Serve immediately over the cooked meat.

Tips

• For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into simmering sauce.
• Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of stock if too thick.

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