Want a fast way to elevate your weeknight meals without tons of effort? Learn how to make the perfect pan sauce!
Suddenly you’re not simply serving a lowly chicken breast. You’re having a juicy piece of chicken blanketed in a White Wine Rosemary Pan Sauce! It’s a fast and fancy dish that sounds like its ready for a dinner party, but it’s just an ordinary Tuesday evening. Until you take your first bite, that’s the magical powers of the perfect pan sauce.
Throwing together a delicious pan sauce recipe is incredibly simple. Simply cook up something tasty in a skillet, either steak, pork, chicken, or lamb.
Then use the secret weapon left behind to start your perfect pan sauce. Those little browned bits, or “fond” are a chef’s best friend when it comes to providing a flavor-packed base to your pan sauce.
Just whisk in a few aromatic and herbal ingredients and voila, you’ve just made a delicious pan sauce to drape your favorite piece of protein.
Once you’ve mastered the technique, it’s a skill to keep in your back pocket for every day of the week!
Here’s the recipes I’ll be sharing with you once you’ve learned how to make the perfect pan sauce:
Now, let’s get started learning how to make the perfect pan sauce!
After you’ve cooked a lovely hunk of beefsteak in your cast-iron skillet, what’s left behind might just look like a mess to be cleaned up. There’ll be some browned bits, rendered fat, and some juices left from the meat.
And that’s exactly what we need to begin making the perfect pan sauce. A really good pan sauce starts with “fond”, fat and juices left after you’ve removed your cooked meat.
HERE’S THE BASIC TECHNIQUE:
And that’s all there is to it! You’ve assembled a fast, fabulously rich, silky pan sauce ready to be spooned over your entree. It’s a fabulous way to “gild the lily”, any night of the week!
Answer: You can make a pan sauce any time you’ve cooked anything that leaves some caramelized, browned bits behind. A pan sauce is most used on meats like steak, chicken, and pork. But I also have a fabulous pan sauce recipe that works for lamb too! It’s my Leek, Vermouth and Tarragon Pan Sauce, wait till you see the recipe! It’s simply fabulous!
Once you’ve cooked your meat, you’ve got plenty of yumminess waiting in your skillet. It just needs to be combined with some fabulous ingredients to create a lovely balance of flavors.
Since I needed a side dish to serve with my pan sauce recipes, I decided to share one of my favorite vegetable dishes!
It’s a modern spin on the traditional Asparagus Mimosa, but this version adds a spike of dill to the vinaigrette and sliced, instead of grated eggs. It’s deliciously dilly and different!
CLICK HERE TO GET THE RECIPE FOR: ASPARAGUS WITH CAPER-DILL VINAIGRETTE
White Wine Rosemary Pan Sauce is the perfect way to dress up your weeknight chicken dinners! It takes just a few minutes to make this fabulous sauce that’s silky and redolent of fresh chopped rosemary.
CLICK HERE TO GET THE RECIPE FOR: WHITE WINE ROSEMARY PAN SAUCE
A savory red wine pan sauce with mushrooms and shallots that’s got just the right amount of zip from a dollop of Dijon mustard.
CLICK HERE TO GET THE RECIPE FOR: RED WINE AND MUSHROOM PAN SAUCE
A perfect fast and easy pan sauce laced with vermouth and tarragon that’s great on lamb or chicken! No leeks in the house? Substitute shallots or green onions!
CLICK HERE TO GET THE RECIPE FOR: LEEK, VERMOUTH AND TARRAGON PAN SAUCE
Silky, rich and with just the right amount of black pepper, this incredible sauce is delicious on beef, lamb or pork.
CLICK HERE TO GET THE RECIPE FOR: BLACK PEPPERCORN AND RED WINE PAN SAUCE
I’ve given you all the information you need to start preparing pan sauces. Plus 4 fabulous pan sauce recipes! So now, whenever you feel like your chicken or steak could use a little lift, you’re all ready to take action.
Go forth and “gild the lily” and start mastering the art of how to make the perfect pan sauce!
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