Wine, butter, and aromatics take a pan sauce from good to great.
will become intuitive; you'll learn how to adjust the flavors to your preference on any given night. Here is a simple process for pan sauces you can make in just a few steps:The basis for pan sauces is the fond, or browned bits that stick towhile you cook the protein. This rich brown coating will melt into your sauce and provide deep, rich flavors. Nonstick pans do not allow that fond to build up, so pan sauces made in them will never get the same intensity of flavor.
The alcohol will burn off during the cooking, but if you prefer to not use alcohol, a mild vinegar or stock will work for this step. Don't use any wine you would not drink, or a vinegar you wouldn't dress your salad with. Add the liquid, then use a wooden spoon to quickly scrape the fond into the sauce. Then reduce the heat to medium and let the liquid simmer until it has reduced down to a thick glaze.Now is when you add more liquid to create the base for your sauce.
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