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 ,

Photography by Peter Ardito

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. 

Photography by Peter Ardito

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. 

Photography by Peter Ardito

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.

Photography by Peter Ardito

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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