Eric’s Easy Pan Sauce

Name: Eric’s Easy Pan Sauce
Prep time: 3 min
Cook time: 3 min
Total time: 6 min
Cuisine: European, Mediterranean, French
Ingredients: Fond-covered pan (drippings still in pan); 1 tbsp Olive oil; 1 tbsp very finely chopped shallots or onions; 1 tbsp butter; 1/2 cup chicken stock (or white wine); 1/2 cup cooking white wine of choice (or chicken stock); 1/2 tsp Herbs de Provence; 1 tsp flour or diluted cornstarch in water; Salt; Pepper; Finely chopped chives - optional; Cream

1 step

Prep:3minCook:3min

Don’t throw out the sticky/burned bits at the bottom of the pan after searing chicken or pork (or beef, even).

Updated at: Thu, 17 Aug 2023 01:10:27 GMT

Ingredients

4 servings

Fond-covered pan

drippings still in pan

1 Tbspolive oil

1 Tbspshallots

very finely chopped, or onions

1 Tbspbutter

½ cupchicken stock

or white wine

½ cupwhite wine

cooking, or chicken stock

½ tspherbs de provence

1 tspflour

or diluted cornstarch in water

salt

pepper

chives

Finely chopped, optional

cream

Instructions

Step 1

Bring pan to medium heat. Add olive oil to pan. There’s probably already some form of fat/oil lingering from the seared protein. If there is already at least one tablespoon, don’t worry…add the fresh olive oil. Add very finely chopped shallots or onions and stir continuously so as not to burn shallots/onions. After 30-45 seconds, add in butter. Once melted and combined, add chicken stock or wine or both as well as Herbs de Provence. Reduce by 1/2. Once reduced THEN add salt and pepper. Do not add this until after reduced or sauce will be too salty. You can always add more later. Turn to low heat. Lightly sprinkle in flour, a small amount at a time, and mix thoroughly before adding any more. Do this until desired consistency is reached. It will take up to 15-20 seconds for each additional amount of flour to thicken up. You don’t want to over thicken this sauce or you’ll be starting over. Also, it will continue to thicken as it cools, so, err on the side of slightly more runny. Optional: At this point sprinkle in some finely chopped chives and/or add some heavy cream - totally optional and depends on tastes and presentation. Remove from heat and serve over protein. Enjoy. Additional note, once reduced, this same mixture can be added to two whisked egg yolks, a little bit at a time, to make a wonderful hollandaise sauce. See separate recipe for this. Photo coming soon.