1. Cooking with Wine
PAN SAUCES

2. A sauce made from the juices left after pan-frying or sautéing food
A sauce made from the juices left after pan-frying or sautéing food. It is served along with the food that was fried or sautéed.
Pan Sauces

3. Pan Sauces Sear protein until golden.
Sauté aromatics such as onion, garlic, shallot, chives or leeks; add in herbs or spices.
Deglaze the pan using an acidic liquid. Wine is usually used, but vinegar and citrus juices may be used as well.
Pan Sauces

6. Add stock to the pan. Reduce the mixture until the sauce reaches the nappé stage (meaning it's thick enough to coat the back of a spoon).
Add butter to the pan and swirl to melt. This gives the sauce a sheen and velvety texture. If you are straining your sauce, add the butter afterward.
Pan Sauces