This Method Makes ANY Pan Sauce
Not everyone will agree with this but in my opinion pan sauces are the king of all sauces,Sure there's demi-glace and all of the types of jus, but these take hours, sometimes days to make.Pan sauces take the crown because they come together really quick, use just a few ingredients, and clean your pan for you. They're not hard to do if you follow the steps I’ll show you today, super tasty, and can turn a meal from average to amazing….. the list goes on!So in this blog post, I’ll share with you a foolproof method to make any pan sauce that I got taught as a young chef, how anyone can easily apply this to their own home-cooked meals and I’ll give you 3 recipes so you can get started on your pan sauce making journey straight away.
Ingredients
- Pork Chop Sauce
- Small section of leek finely diced
- 150 ml dry cider
- 300 ml chicken stock
- A heaped teaspoon of wholegrain mustard
- Chicken Sauce
- A small shallot finely diced
- 100 ml white wine
- 300 ml chicken stock
- 10-30 g cold butter
- Steak Sauce
- 1/4 of a red onion finely diced
- 1 clove of garlic peeled, cut in half and lightly crushed
- 3 mushrooms finely chopped
- 1 teaspoon of flour
- 300 ml beef stock
- 1 teaspoon redcurrant jelly
Instructions
- Pork Chop Sauce - Leek, Cider, Chicken Stock, Mustard
- Drain the excess fat from the pan, and place the pan onto a medium to low heat.
- Add your finely diced leek, and gently saute for 2 to 3 minutes until softened.
- Add the cider, turn the heat up to high and stir to combine.
- Once the cider has halved in volume add the stock and bring to a boil.
- Reduce for 1 to 2 minutes until you have roughly a third of the original volume.
- Turn the heat to low and whisk in the mustard to thicken.
- Simmer for another 10 - 30 seconds if needed to get the thickness how you want it.
- Chicken Sauce - Shallot, white wine, stock, butter
- Drain the excess fat from the pan, and place the pan onto a medium to low heat.
- Add your finely diced shallot, and gently saute for 1 minute until softened.
- Add the wine, bring to a boil whilst stirring to remove the fond from the pan
- Once the wine has roughly halved in volume add the stock and bring the pan to a boil.
- Reduce for 1 to 2 minutes until your at your you have roughly a third of the original volume.
- Turn the heat off, add the cold butter cube by cube and whisk until emulsified.
- Beef Steak Sauce - red onion, garlic clove cut in half, mushroom, flour, stock, redcurrant jelly
- Drain the excess fat from the pan, and place the pan onto a medium to low heat.
- Add your finely diced red onion, and halved garlic, gently saute for 1 minute then add the mushroom, and cook for another 2 minutes.
- Next, add the teaspoon of flour, and cook out whilst stirring for 1 to 2 minutes.
- Add the stock in stages and stir it in until combined.
- Simmer for 1 to 2 minutes until you're at your desired thickness.
- Add the redcurrant jelly at the end, stir it in, taste for seasoning and serve.
Video
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