5 Minute Pan Sauce
You know those scenes in a movie where the videographer captures the smash of a garlic, the sizzle of mushrooms in a hot pan, a flame touching to alcohol and sparking to life? Anytime I make this pan sauce I picture myself in one of those scenes. It’s a beautiful, simple sauce that makes you feel like a culinary genius. Unfortunately, anytime I hear the words “pan sauce” I accidentally drool a little bit, which probably inhibits my chances of being in one of those inspiring movie clips. Oh well, we all can’t I suppose.
But back to pan sauce. I am a firm believer that this pan sauce can and will, enhance anything you put it on. Chicken, pork, vegetables – heck, you could wipe it off your face with a napkin and sell the napkin for five bucks. (You did not get that idea from me). All you need is a bit of fond (fond is the brown bits stuck to the bottom of the pan after cooking meat or veggies) and a little wine and you’re ready to roll. In the pan sauce.
I’ve often asked myself, what makes this pan sauce so good? And here’s your answer; You’re bringing out the flavor 6 different ways. So I made a list that shows you exactly what is happening in the 5 minute’s it takes to whip up this sauce:
1) Sugar – You start with bits of meat that have been cooked until the sugars in them caramelized.
2) Fat – From the meat or fat from a cooking oil helps carry the flavor of number #3.
3) Aromatics – Such as garlic, shallot or onion, create a flavor foundation for the sauce.
4) Alcohol – Alcohol bonds to the fat and water molecules bringing out the flavor.
5) Butter – Butter is another fat which will carry all the flavors you’ve just added.
6) Salt – Salt opens up your taste buds so you can savor all that flavor!
So there you go! You’re now a culinary genius and the best part is, you can apply these six techniques to anything you want to make. Enjoy!