After frying or searing meat or vegetables in a pan, don’t let all those good bits at the bottom go to waste. Called frond, this stuff is where all the good flavoring begins, especially for a pan sauce.
What is Pan Sauce?
A pan sauce is just that – a sauce made in a pan. However, a few tasty tidbits make it more than just some sauce on the stove. It is a sauce that incorporates all the flavoring of leftover fried bits in the pan. Don’t let all that extra flavor go to waste? Try a pan sauce and add it as the crowning glory to Roast Beef Tenderloin and Oven Steak.
Ingredients & Variations
This pan sauce starts with brown bits in pan from browning beef or pork. It’s perfect over pork tenderloin. BROTH: Choose a good flavorful beef broth or stock for this recipe! WINE: The wine called for in this recipe is red. Try a Cabernet Sauvignon or a Pinot Noir. If you don’t want to add wine, you can substitute beef broth but this will change the flavor. VARIATIONS: Chop some mushrooms, add a bit of dijon or peppercorns. Try adding a finely diced shallot and saute with the garlic & rosemary!
How to Make a Pan Sauce
Make this quick sauce to eat with steaks and roasts. You’ll want to start with a pan that has brown bits in the bottom from cooking meats, that’s where the flavor will come from.
Pan Sauce Pairings
This sauce works well with beef, chicken, lamb, or pork, even duck. Try cooking steak in the oven. After the steaks have been cooked and are resting, don’t clean the pan, but use it to make the sauce. There should be some flavorful bits left over from the searing. Or try it with this Perfect Ribeye Steaks recipe. This sauce also works well for a simple chicken recipe too or even Lamb Chops!
Delicious Pan Sauce Dishes
Braised Chicken Thighs – with mushrooms Scallops in Lemon Wine Sauce – ready in 15 minutes Coq au Vin – loaded with chicken & veggies Braised Beef Short Ribs – tender & flavorful
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