Pan Sauces
Real restaurant quality cooking!
Servings: 2 servings
Ingredients
- Fond from 1 seared protein chicken breast, pork chop, or steak
- 1 small shallot minced
- ½ cup deglazing liquid dry white wine, stock, or vermouth
- ½ cup secondary liquid stock, cream, or additional wine
- 2 tablespoons butter cut into pieces
- fresh herbs chopped, optional
- salt & pepper to taste
Instructions
- After searing and removing the protein, add the aromatic to the pan over medium heat and cook until softened, about 1 minute.
- Deglaze with the first liquid, scraping the pan to lift the fond.
- Add the second liquid and reduce over medium-high heat until visibly thickened, about 5–8 minutes.
- Remove from heat and swirl in the cold butter, a piece at a time, until smooth and glossy.
- Season to taste, stir in herbs if using, and serve immediately over the rested protein.