Sautés

Preparing integral sauces for sautéed meats is a quick and straightforward process, provided that any necessary stocks and glazes are on hand. Any necessary stocks should be reduced to the proper degree ahead of time to avoid time-consuming last-minute reduction. If, on the other hand, the stocks are very reduced, the saucier will be constantly thinning the sauce with stock to adjust its consistency.

One problem with pan-deglazed sauces is that they are usually speckled with particles of coagulated meat that have adhered to the bottom of the pan. The obvious solution is to strain the sauce into a bowl or saucepan, but in a busy professional kitchen, this task is a nuisance. In some cases, especially if the sauce is garnished with chopped ingredients such as shallots, herbs, or mushrooms, straining is not necessary.