Pan sauces are seriously the best thing ever. They’re made with just a handful of ingredients, can be completed in less than 10 minutes, and it gives your meat life. Also, the variety and combinations are limitless. You just need fat, aromatics, herbs, acid, and another liquid — all can be swapped out to whatever you’d like!
Here are my top three favorites pan sauces to jazz up my meat:
1. Rosemary mushroom cream sauce.
Butter, quartered mushrooms, shallots, garlic, 1 part broth, 1 part heavy cream, minced rosemary, fresh from the sprig. It’s earthy, nutty, creamy perfect.
2. Piccata sauce.
Oil, shallots, garlic. 1 part fresh lemon juice, 3 part broth, capers, reduced, and off heat butter is added, so much butter, fresh parsley minced and stirred in at the very end.
3. Tomato-thyme sauce.
Oil, shallots, garlic, tomato paste, 1 part broth 1 part white wine, or balsamic — depends on whats in my fridge. Sometimes I throw in cherry tomatoes, sometimes its mushrooms. Always a sprig or two of thyme. Once reduced, and off heat I add in lemon juice, butter, sprigs of thyme removed and add in fresh minced parsley.
PS. America’s Test Kitchen: Wooden Spoon Review and the wooden spoon winner!