Pan-Roasted Parsnips w/Grape Sauce + Pecans

Making a pan sauce is so simple, but feels so restaurant-y. I remember the first day I was taught to make it on the line at Vie, I felt like such a pro. A pan sauce is made when the roasting fond has been deglazed and then mounted with butter to make a silky, emulsified sauce. This recipe is a good guide. When in doubt, add a splash of water and a knob of butter and your sauce will come back together again. The cornstarch is not used on any restaurant line I’ve seen, but is a great addition