Pan Sauces

By mistynoelle13

Pan sauces are the classic way of finishing off a meat dish. They use the drippings, or fond, remaining in the bottom of a pan after cooking meat to use every bit of flavor from the meat.

Ingredients

• drippings
• stock OR wine OR water
• butter OR cream OR olive oil

Preparation

Step 1

1. Brown Meat in skillet to create drippings.

2. For most pan sauces, 1/2 cup of liquid is added to pan drippings. This amount reduces quickly and doesn't dilute the flavor of the drippings.

3. Add 1 Tbsp. butter, cream, or olive oil, swirl it through the sauce, and you're done.