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Recipe courtesy of Pam Anderson

How to Make a Pan Sauce

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Directions

  1. Measure the pan sauce ingredients in a measuring cup (liquid always totals 1/2 cup). Pour the liquid into hot skillet once meat, poultry or fish has been removed. Reduce liquid to 1/4 cup. Tilt the skillet and whisk in butter or cream, and spoon over each portion and serve.
Show: Cooking Live
Episode: Cooking Made Easy: Cooking without Recipes

Categories:

Skillet Recipes Sauce Recipes Dairy Recipes

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1 Review
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Clarkkp

Anderson is right on with this easy and versatile pan sauce. Easy because one is not reducing two cups of liquid. The liquid can be any variation of water, wine, stock, juice to deglaze the pan. Add seasonings and finish with butter or cream. Perfect for 2-4 servings. Check out her "How to Cook without a Book" for 13 pages on pan sauces. Yum.

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