Pan Sauce

After making a pan sauce for the first time in the Natural Food Chef Program, I vowed to never waste the browned bits or fond leftover from cooking meat ever again. If you have never tasted a pan sauce, you have to try it. “It will change your life” might sound grandiose, but trust me, it will change your life. I think of Alice Waters often when cooking. She is the queen of simplicity when it comes to cooking. It doesn’t take much to take a dish from mediocre to incredible with a pan sauce. I enjoy sharing this idea with my clients in cooking classes. Cooking does not have to take hours to make something taste good. It comes down to high-quality ingredients, a well-stocked pantry, and a little effort. 

Why We Love a Good Pan Sauce

If you couldn’t tell in the previous paragraph, I enjoy a good pan sauce. I set out to make one anytime I have leftover fond after cooking protein in a pan. You could also use the fond of leftover sauteed vegetables. If you are on a budget (or not) and want to elevate a dish, make a pan sauce. The cool thing about this is it doesn’t have to be elaborate or fancy. You likely have all you need in your pantry to make it. You can add in butter, broth, wine, mustard, vinegar, herbs, mushrooms, marmalade and the list goes on. If you want to wow your guests at your next dinner party without spending a fortune, try a pan sauce.

I love that it can be adapted to what you are cooking. If you want a cream-based sauce, add in mushrooms and heavy cream. If you’re going for something sweet, whisk in a marmalade at the end. My absolute favorite is to add in mustard and herbs. It gives a dish a tangy and savory flavor at the same time. I made this dish for my friends a few weeks ago and they raved about it for days. I used chicken thighs (my personal favorite) but you can use steak, pork chops, chicken breast or any other meat proteins. Another plus is that you make it right in the same pan, so no extra dishes! I love using a cast-iron pan but any one will do. 

Next time you consider throwing out what’s leftover in your pan, wait! You could be minutes away from a delicious and simple addition to your meal. Now, let’s get into the basics of creating a pan sauce. 

Pan Sauce Recipe

Ingredients for the base:

• 1 Tbsp shallot or onion, minced
• ½ cup deglazing liquid (wine, vinegar, brandy)
• ¾ cup stock or base sauce (according to the meat used)
• 2 Tbsp butter (optional) 
• Final flavoring or garnish (see Variations)

How to make it: 

1. Use the saute pan you have browned and cooked your meat in. 
2. Pour off all but 1-2 Tbsp of the fat and turn the heat to medium. 
3. Add the shallot or onion and cook for 1-2 minutes. 
4. Add the deglazing liquid and scrape the find from the bottom to dissolve. 
5. Cook until most of the liquid has evaporated. 
6. Add the stock or base sauce and reduce until ½ cup remains. 
7. At this point, you may add the butter or any other liaisons by whisking it in. 
8. Add final flavoring or cooked garnish to complement the meat. 
9. Adjust salt and pepper. 

Variations: 

• Asian: In place of shallot, add 1 Tbsp each of garlic, ginger, and scallions. Proceed as above, omitting butter. Stir in 1 Tbsp soy or fish sauce and ½ tsp fresh lime juice for the final flavoring. Garnish with fresh, chopped cilantro. 
• Mushroom: Cook ½ cup chopped mushrooms with the shallots until soft. Proceed as above. Finish with 2 Tbsp heavy cream. 
• Lemon-Caper: Add 1 Tbsp of capers to the white wine (deglazing liquid). Finish with 1-2 Tbsp fresh lemon juice. 
• Fruit: Whisk in 1-2 Tbsp marmalade for the final flavoring. 
• Mustard-Herb: Whisk in 1 Tbsp each of minced parsley, thyme, Dijon mustard, and butter for the final flavoring. 

Recipe from NTI

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About the Author: Meghan McGee is a graduate of NTI’s Certified Natural Food Chef program as well as an Integrative Nutrition Health Coach. She believes food is the most powerful catalyst that brings people together. Sitting around a table, enjoying a nourishing meal with strangers or friends is her absolute favorite thing to do. Her mission is to inspire others to take control of their health.  You can find Meghan’s personal chef and other services at megsnourishedkitchen.com.

Photo by Meghan McGee