Pan Sauces

A pan sauce is probably the quickest and simplest cooked sauce you can make. There are two categories. Some are thickened with flour, generally in the form of a roux, which is a mixture of flour and fat. We usually refer to these sauces as “gravies.” The other category is true pan sauces, which don’t use any flour or starch to thicken them, but are simply a reduction of liquids (stocks, juices, and/or wine), flavorings (aromatics like shallots and whatever else you like), and enrichments (like butter or cream) to blend and mellow the flavors and also to add a little body. The best and simplest pan sauces are made to accompany a quick sauté of meats, fish, or vegetables, and are cooked in the same pan. When you sauté any food, you leave brown bits sticking in the pan, and you probably know that the brown stuff, which is caramelized sugars, has great flavor. A pan sauce uses the brown bits to build flavor. Even if you haven’t sautéed something first, you can make a great pan sauce by starting with some chopped shallots or green onions. (For a quick lesson in sautéing.)