How To Make Easy Pan Sauce
Learn how to make 5 easy pan sauces using the browned bits left in your pan. Creamy dijon, garlic butter, pepper sauce, lemon caper, and creamy mushroom.
Ingredients
For the Dijon Cream Sauce
- 1 tbsp butter
- 2 garlic cloves minced
- ½ cup chicken stock wine can be used too
- 1 tbsp dijon mustard
- 1 cup heavy cream
- 1 tsp lemon juice
- salt and black pepper to taste
For the Lemon Caper Sauce
- 1 tbsp butter
- 2 garlic cloves minced
- ¼ cup capers in brine - if using salted capers, rinse them before using
- zest of 1 lemon
- ½ cup white wine
- 2-3 tsp lemon juice
- 2 tbsp chopped parsley
- salt and pepper to taste
Garlic butter sauce
Creamy Pepper Sauce
Creamy Mushroom Sauce
Instructions
For the Dijon Cream Sauce
- After cooking your chicken, keep the pan on medium heat and saute minced garlic in a knob of butter.
- Deglaze with chicken stock or wine.
- Scrape up all those browned bits then add a tablespoon of dijon mustard, a splash of cream, and stir it all together until it thickens slightly. x
- Season with a squeeze of lemon, salt and pepper.
For the Lemon Caper Sauce
- After cooking chicken breasts, add a generous knob of butter and some garlic to the pan.
- Add the capers and lemon zest and cook for a few seconds then deglaze with white wine.
- Add a good squeeze of lemon juice and some chopped parsley, then season to taste.
For the Pepper Sauce
- Follow recipe instructions.
For the Garlic Butter Sauce
- Follow recipe instructions.
For the Creamy Mushroom Sauce
- Follow Recipe Instructions.
Notes
- Pan: Use stainless steel for the best fond development. Non-stick pans won't give you the browned bits you need.
- Heat: Medium heat for both cooking the protein and building the sauce. Too high and the fond burns.
- Deglazing liquid: White wine, stock, lemon juice or brandy depending on the sauce. Have it measured and ready before you start.
- Timing: Make the sauce while the protein rests. Most sauces are ready in 5-10
