Pan Sauces Recipe
French · Sauce · 15 min total
A versatile pan sauce made from the browned bits left in the pan after searing meat, perfect for drizzling over steaks, chicken, or pork chops.
5
min prep
min prep
10
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1/2 cup dry white wine or chicken broth
- 1 cup chicken or beef stock (low sodium)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- Salt and freshly ground black pepper to taste
- 1 tablespoon cold unsalted butter (to finish)
Instructions
- After searing meat in a skillet, remove meat and pour off excess fat, leaving about 1 tablespoon of fat and browned bits in the pan.
- Add 2 tablespoons butter to the pan over medium heat. Add shallot and cook, stirring, until softened, about 1 minute.
- Pour in wine or broth, scraping up browned bits with a wooden spoon. Let simmer until reduced by half, about 2-3 minutes.
- Add stock, mustard (if using), and thyme. Simmer until sauce thickens slightly, about 3-4 minutes.
- Season with salt and pepper. Remove from heat and swirl in the cold butter until melted and glossy. Serve immediately over meat.
Tips
- For a richer sauce, use a mix of chicken and beef stock.
- Leftover sauce can be refrigerated for up to 3 days; reheat gently.
- Substitute white wine with an equal amount of chicken broth if preferred.
AI estimate may be inaccurate · Terms