componentL2 · intermediateHistory unverifiedscratch: kitchen
Reduced pan sauce
pan-sauce-reduced · sauce · French
About
The same pan sauce, simmered until the wine and stock have halved, so it coats the meat instead of running off.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Quick pan sauce
- L2 Reduced pan sauce · this page
- L3 Restaurant pan reduction
Uses
- Diced shallot 30 g
- Dry white wine 80 g
- Classic chicken stock 200 g
- Unsalted butter 25 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
- Quick pan sauce 0.94
- Restaurant pan reduction 0.94
- Home velouté 0.57
- Classic French velouté 0.55
- Mounted velouté 0.53
- Expert glossed velouté 0.52
- Avgolemono sauce 0.50
- Advanced Tteokbokki sauce 0.49
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 125.0 g Waterpath pan-sauce-reduced → chicken-stock-classic → water
- 80.0 g Dry white winepath pan-sauce-reduced → white-wine
- 62.5 g Chicken bonespath pan-sauce-reduced → chicken-stock-classic → chicken-bones
- 30.0 g Shallotpath pan-sauce-reduced → diced-shallot → shallot
- 25.0 g Unsalted butterpath pan-sauce-reduced → unsalted-butter
- 6.2 g Yellow onionpath pan-sauce-reduced → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 3.1 g Carrotpath pan-sauce-reduced → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 3.1 g Celerypath pan-sauce-reduced → chicken-stock-classic → mirepoix → diced-celery → celery
- 2.0 g Saltpath pan-sauce-reduced → salt