Techniques › Sauces and stocks
Making a pan sauce
Intermediate Sauces and stocks
Making a pan sauce is a quick sauce built in the pan you just seared meat in, using the browned bits left behind.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Move the cooked meat to a plate and pour off all but about 1 tablespoon of fat.
2Add a minced shallot or garlic and cook over medium for 30 seconds, until fragrant.
3Pour in about 1/2 cup wine or stock and scrape up the brown bits as it bubbles.
4Simmer until reduced by about half, then season and finish with a little cold butter.
Why does it work?
The browned bits stuck to the pan are concentrated flavor from the searing. Liquid dissolves them, and reducing it concentrates the flavor and thickens it slightly.
What are the common mistakes?
- Burnt bits in the pan — a bitter sauce.
- Not reducing enough — thin, watery sauce.
Still stuck? Watch someone do it on YouTube.
More sauces and stocks
- EmulsifyingMaking oil and water-based liquid (vinegar, lemon, stock) stay mixed — vinaigrette, mayonnaise, pan sauces.Intermediate
- DeglazingPouring liquid into a hot pan to lift the browned bits off the bottom — the base of a pan sauce.Beginner
- ReducingSimmering a liquid uncovered so some water evaporates and it thickens and concentrates.Beginner
- Making a rouxEqual parts fat and flour cooked together, used to thicken sauces, gravy and gumbo.Intermediate
- Finishing a sauce with cold butterWhisking or swirling cold butter into a hot sauce off the heat to make it glossy and slightly thicker.Intermediate
- Thickening with a cornstarch slurryMixing cornstarch with cold water and stirring it into a simmering liquid to thicken it.Beginner