Quick Pan Sauce
Shallot, garlic, stock, mustard and cold butter in the pan you just seared in. Five minutes, and it makes anything look finished.
- Serves
- 4
- Active
- 5 min
- Total
- 5 min
Ingredients
Method
-
Prep
Pour off all but a thin film of fat from the searing pan and set it over medium heat.
-
Saute
Add the shallot and cook a minute until soft, then the garlic for about 30 seconds. Do not let the garlic color.
-
Simmer
Pour in the stock and scrape the pan clean as it bubbles. Every browned bit should lift.
-
Simmer
Reduce by about half.
-
Prep
Off the heat, whisk in the mustard, then the cold butter a cube at a time. Off the heat matters: butter added to a boiling sauce splits.
-
Prep
Taste for salt and pepper. Add any juices from the resting meat.
If it's not right
| What you see | Why | What to do |
|---|---|---|
| Split or greasy | The butter went in too hot. | Off the heat, whisk in a splash of cold stock to bring it back. |
| Thin | Not reduced enough before the butter. | Reduce before the butter, never after. |
| Harsh or bitter | The garlic browned, or too much fat was left in the pan. | Lower the heat for the garlic, and pour off more fat. |
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