componentL1 · basicHistory unverifiedscratch: kitchen
Quick pan sauce
pan-sauce-basic · sauce · French
About
A quick sauce made in the roasting or searing pan: fond deglazed, reduced, and often finished with butter or stock. It is the weeknight relative of restaurant reductions.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Quick pan sauce · this page
- L2 Reduced pan sauce
- L3 Restaurant pan reduction
Uses
- Diced shallot 30 g
- Dry white wine 80 g
- Classic chicken stock 120 g
- Unsalted butter 20 g
- Salt 2 g
Preparations used
Used in
- Steak with restaurant pan sauce dish
- Dijon pork chop dish
- Roast beef dish
- Steak au poivre dish
- Sunday roast dish
- Advanced Sunday roast dish
- Classic Sunday roast dish
Similar in this layer
- Reduced pan sauce 0.94
- Restaurant pan reduction 0.94
- Home velouté 0.53
- Classic French velouté 0.51
- Mounted velouté 0.49
- Expert glossed velouté 0.48
- Avgolemono sauce 0.46
- Egusi stew base 0.45
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 80.0 g Dry white winepath pan-sauce-basic → white-wine
- 75.0 g Waterpath pan-sauce-basic → chicken-stock-classic → water
- 37.5 g Chicken bonespath pan-sauce-basic → chicken-stock-classic → chicken-bones
- 30.0 g Shallotpath pan-sauce-basic → diced-shallot → shallot
- 20.0 g Unsalted butterpath pan-sauce-basic → unsalted-butter
- 3.8 g Yellow onionpath pan-sauce-basic → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 2.0 g Saltpath pan-sauce-basic → salt
- 1.9 g Carrotpath pan-sauce-basic → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 1.9 g Celerypath pan-sauce-basic → chicken-stock-classic → mirepoix → diced-celery → celery