Foolproof Pan Sauce

Serves 1
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Directions

  1. 1Place your pan over medium heat.
  2. 2Place your pan over medium heat.
  3. 3Place your pan over medium heat.
  4. 4Add some shallots and garlic to the pan.
  5. 5Add some shallots and garlic to the pan.
  6. 6Add some shallots and garlic to the pan.
  7. 7Cook shallots and garlic for a couple minutes.
  8. 8Cook shallots and garlic for a couple minutes.
  9. 9Cook shallots and garlic for a couple minutes.
  10. 10Deglaze with some dry white wine, making sure to scrape up every last bit of flavor from the bottom of your pan.
  11. 11Deglaze with some dry white wine, making sure to scrape up every last bit of flavor from the bottom of your pan.
  12. 12Deglaze with some dry white wine, making sure to scrape up every last bit of flavor from the bottom of your pan.
  13. 13Top this off with some chicken stock.
  14. 14Top this off with some chicken stock.
  15. 15Top this off with some chicken stock.
  16. 16Add a pinch of salt and pepper.
  17. 17Add a pinch of salt and pepper.
  18. 18Add a pinch of salt and pepper.
  19. 19Add a squeeze of lemon juice.
  20. 20Add a squeeze of lemon juice.
  21. 21Add a squeeze of lemon juice.
  22. 22Once thickened up, turn off the heat.
  23. 23Once thickened up, turn off the heat.
  24. 24Once thickened up, turn off the heat.
  25. 25Whisk in a few cubes of cold butter.
  26. 26Whisk in a few cubes of cold butter.
  27. 27Whisk in a few cubes of cold butter.

Ingredients

  • shallots
  • shallots
  • shallots
  • garlic
  • garlic
  • garlic
  • dry white wine
  • dry white wine
  • dry white wine
  • chicken stock
  • chicken stock
  • chicken stock
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • cubes cold butter
  • cubes cold butter
  • cubes cold butter

Equipment

pan

Tips

  • Scrape up every last bit of flavor from the bottom of your pan when deglazing.
  • Whisk in a few cubes of cold butter once the sauce has thickened.