What is a pan sauce?
 A pan sauce is just what it sounds like -- a sauce made in the same pan that you have just used to cook something.Consider this scenario: In a sauté pan over high heat, you sear a steak, leaving savory brown bits at the bottom of the pan. Once cooked, the meat is removed, and those brown bits become the flavor base for the pan sauce. You pour off any excess fat from the pan, and then you deglaze with water, wine, stock, fruit juice, vinegar or some other liquid. You reduce that liquid down and then maybe finish it off with a touch of cream, a knob of butter or a squeeze of citrus juice. After you take the pan off the heat, you can sprinkle in some chopped herbs and last-minute seasonings. To really brown meat and poultry and leave behind bits to form the base of a pan sauce, you need a stainless steel pan. We love Gourmet Standard's Tri-Ply 10-inch sauté pan. It's affordable and absolutely reliable. |
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