FREE SHIPPING with $49.00 Purchase. See details here.

A Brief Guide to Making Pan Sauces

by Mary Sacks

A Brief Guide to Making Pan Sauces

Is it sauce or gravy? This is an argument in which I refuse to participate. I learned my kitchen skills working for some pretty good chefs. It was always their contention that if it was made from pan drippings it was gravy and if it was made from a liquid such as stock, broth, milk, etc. it was a sauce. End of discussion.

We are going to talk about how to adjust the flavors of those gravies/sauces to create different tastes to accompany your main courses.

Professional kitchens keep a couple of things in their pantry so that everything doesn’t need to be made from scratch:

  1. Broth / Stock Concentrates
  2. Demi-Glace Mix
  3. Gravy Mixes
  4. Instant Food Thickener / Roux

Scenario:

I just finished sautéing a couple of chicken breasts for dinner. I remove them from the pan onto a plate to allow to rest.

Now what? Put a touch of oil in the pan, add some chopped garlic. Stir and sweat and add ½ cup sliced mushrooms, ½ cup chopped tomatoes, pinches of basil, oregano, and thyme. Pour in ½ cup chicken stock/broth, cook 1-2 minutes. Remove from heat, stir in 1 pat of butter, add the chicken back to the pan to coat with the sauce and serve.

Now, that wasn’t so hard! By the way, you just created Chicken with Sorrento Sauce.

Stock Vegetables Seasoning Finish Name Protein
Beef Broth Scallions Basil
Black Pepper
Dry Sherry
Sour Cream
Britany Sauce Pan-Fried Steak
Pork Chops
Chicken Broth Carrots
Celery
Curry Powder Dry Vermouth
Heavy Cream
Curry Sauce Chicken Breasts
Turkey Fillets
Vegetable Broth Garlic
Onions
Mushrooms
Tomatoes
Olives
Parsley Tomato Juice Marengo Sauce Any Sauté Dish 
Seafood Broth Chives Parsley
Tarragon
Dijon Mustard
Heavy Cream Tarragon Sauce Fish Fillets
Shrimp
RC Gluten-Free Instant Food Thickener is perfect for sprinkling into your sauce because it just doesn't have enough thickness to adhere to the protein. This product can be used in both cold and hot broths. Rule: Less is better.



Mary Sacks
Mary Sacks

Author


Leave a comment

Comments will be approved before showing up.


Also in Tips & Tricks

Whole and Sliced Eggplant
Preparing Eggplant for Cooking

by Mary Sacks

While most eggplants these days are bred to be less bitter, every once in a while you

Continue Reading

How to Make Riced Cauliflower
How to Make Riced Cauliflower

by Mary Sacks

This is a very basic recipe. I’ve made a lot of this over the last few years. Check out

Continue Reading

How to Make Homemade Soup Stock
How to Make Homemade Soup Stock

by Mary Sacks

There may be some science in this procedure, but making stock is more of an

Continue Reading

Free Shipping on orders over $49.00