Pan Sauce Recipe Recipe
Everything you need to know about making a simple delicious pan sauce! Whether it's for steak, chicken, fish or mushrooms, you'll love our easy basic method.
How to Make the Best Pan Sauce Recipe
A good pan sauce is one of the most valuable techniques you can have in your cooking repertoire. This simple, elegant sauce transforms an ordinary piece of protein into something restaurant-worthy in just minutes. The secret lies in those browned bits left behind after searing—called fond—which dissolve into the liquid to create incredible depth of flavor.
What makes this pan sauce so versatile is its adaptability. Use it on seared steak, pan-roasted chicken, sautéed fish, or even roasted mushrooms for a vegetarian option. The base method stays the same, but you can customize it endlessly with different liquids (try white wine for chicken, red wine for beef, or vegetable broth for a lighter option) and fresh herbs.
The whole process takes just 10 minutes and uses ingredients you likely already have on hand. Once you master this technique, you’ll never serve a dry piece of meat again—and your dinner guests will think you trained at a culinary school.
Pan Sauce Recipe
Everything you need to know about making a simple delicious pan sauce! Whether it's for steak, chicken, fish or mushrooms, you'll love our easy basic method.
Ingredients
Pan Sauce
Instructions
Making the Pan Sauce
- Use the same skillet you used to sear the meat or veggies. Feel free to remove excess fat, but don't wipe out the skillet—you want those browned bits (called fond).
- Add the shallots and just enough olive oil to sauté them. Sauté over medium heat, stirring often, until golden. Toss in herbs if using.
- Add the liquid and bring to a simmer, scraping up any browned bits. Reduce by half.
- Whisk in the butter, lowering heat to low. Once incorporated, turn off the heat.
- Adjust salt and pepper to taste. If you used water, a couple of drops of soy sauce will add delicious depth. If you want some acidity, add 1-2 drops of vinegar or lemon juice.
Notes
- For the liquid, broth or white wine will give the most flavor, but water works in a pinch.
- This sauce is vegan-adaptable—simply substitute the butter with olive oil or a vegan butter alternative.
- The key to a great pan sauce is the fond (those caramelized browned bits left in the pan after searing).
