Pan sauce without meat

I like pan sauces with my chicken or beef, but prefer the meat cooked over cast iron. Pan sauces apparently don't work well in cast iron, and should be done in a stainless steel saute pan.

How can I make a nice pan sauce if the meat has been cooked in a different pan?

The best I can think of is to save a small amount of the meat to be cooked into fond to start the sauce off. Will that work?

Best Answer

I think de-glazing the cast iron pan would be a good solution.

After the meat is cooked, remove it from the cast iron pan, and with the pan still on the heat, add a small amount of liquid. Just about enough to cover the bottom of the pan 1/4 inch. Then scrape the bottom with wooden spoon to get up all that goodness stuck to the bottom. Add this to your sauce to get the meat flavor into it.

Liquids you can use include: wine, stock, water, beer, probably a lot of other stuff. And the type of liquid to use would depend on the dish and personal preference.

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Can you make a pan sauce without meat?

Just about any fat will do, whether it's butter or the renderings of a roasted bird (which would make it extra-meaty) or coconut oil or olive oil (for a rich, vegan gravy).

Can you make pan sauce with just water?

Step 3: Deglaze! Now's the time to add liquid. We love using red or white wine for the acidity it lends, but broth is another great option if you don't already have a bottle open, and water will do just fine in a pinch. You don't need to add much; about \xbd cup will do for a sauce to serve 4.

Can you make pan sauce without fond?

Pretty much anything that gives off juices can produce a pan sauce. Meat and poultry, of course, but fish, vegetables, mushrooms and even fruit are good candidates. (You can also make a pan sauce without any pan drippings, but you won't get the same complex flavors.) Start by cooking it right.

How do you make sauce for pan drippings?

Simple Pan Sauce

1 tablespoon olive oil (or pan drippings)

1 whole shallot, minced (optional)

1/4 cup wine* (can replace with stock or broth, if desired)

3/4 cup chicken/beef/vegetable broth, plus extra as needed.

2 tablespoons butter or heavy cream.

1 teaspoon all purpose flour* (use only if trying to thicken sauce)

How to make ANY pan sauce

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