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Pan Sauces

Pan sauces have up to 5 components --> Fond, Liquid, Fat, Flavorings, and Thickeners

  1. Cook meat normally, there will be left of bits on the bottom of the pan (aka Fond)
  2. Then you can Sautee a Flavor Enhancer (optional)
  3. Deglaze the pan with a Liquid
  4. Add in a Thickener if desired
  5. Add in a Fat, this will make the sauce more creamer
  6. Lastly add a flavor finisher if desired

Notes​

  • Stainless steel is the best pan for pan sauces. You run the risk of stripping your seasoning on a cast iron.
  • Thickeners are best added after making it into a slurry
    • (water mixed in with thickener beforehand)

Examples

FOND​

  • Steak
  • Chicken
  • Lamb
  • Pork
  • Vegetables

LIQUID​

  • Stock
  • Wine
  • Milk
  • Coffee

FAT​

  • Butter
  • Cream
  • Oils

FLAVOR ENHANCERS​

  • Sauteed (add before liquid)
    • Garlic
    • Shallot
  • Finishers (add after liquid)
    • Herbs
    • Sauces
    • Citrus

THICKENERS (optional)​

  • Flour
  • Cornstarch
  • Gelatin

References​