How to Make Pan Sauce

If you’ve got some meat, poultry or fish and a hot skillet, you can make a pan sauce, aka one of the quickest ways to make your dinner about 1,000 times more delicious!
By Ananda Eidelstein,

1. In a large skillet, sear the meat in oil over medium-high until browned and cooked to your liking. Skip the nonstick pan here. Those bits that stick to the bottom add flavor. 

2. Transfer the meat to a plate; pour off all but about a tablespoon of fat. Reduce heat to medium. Add a couple of cloves of chopped garlic or 1/4 cup chopped shallots. 

3. Add a splash of red or white wine or vinegar and stir to help loosen up the browned bits. Add a splash of any kind of stock and an herb like rosemary or thyme.

4. Reduce the liquid until slightly thickened. Whisk in a pat of butter and season with salt and pepper. Discard the herb spring, spoon the sauce over the meat and dig in! 

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