componentL3 · advancedHistory unverifiedscratch: kitchen
Restaurant pan reduction
pan-sauce-restaurant · sauce · French
About
A service sauce: shallot and wine reduced with demi-glace, strained, mounted with cold butter off the heat, and woken up with lemon.
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
- L3 Restaurant pan reduction · this page
Uses
- Diced shallot 30 g
- Dry white wine 60 g
- Demi-glace 100 g
- Unsalted butter 30 g
- Lemon juice 8 g
- Salt 1 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
- Reduced pan sauce 0.94
- Strained beurre blanc 0.44
- Beurre blanc 0.41
- Demiglace-mounted gravy 0.40
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 60.0 g Dry white winepath pan-sauce-restaurant → white-wine
- 30.4 g Waterpath pan-sauce-restaurant → demi-glace-classic → brown-beef-stock → water
- 30.0 g Shallotpath pan-sauce-restaurant → diced-shallot → shallot
- 30.0 g Unsalted butterpath pan-sauce-restaurant → unsalted-butter
- 22.2 g Waterpath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → brown-beef-stock → water
- 15.2 g Beef bonespath pan-sauce-restaurant → demi-glace-classic → brown-beef-stock → roasted-beef-bones → beef-bones
- 11.1 g Beef bonespath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → brown-beef-stock → roasted-beef-bones → beef-bones
- 8.0 g Lemon juicepath pan-sauce-restaurant → lemon-juice
- 3.0 g Yellow onionpath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → mirepoix → diced-onion → yellow-onion
- 2.8 g Unsalted butterpath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → brown-roux → blond-roux → raw-roux → unsalted-butter
- 2.8 g All-purpose wheat flourpath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → brown-roux → blond-roux → raw-roux → wheat-flour
- 1.9 g Yellow onionpath pan-sauce-restaurant → demi-glace-classic → brown-beef-stock → mirepoix → diced-onion → yellow-onion
- 1.6 g Tomato pastepath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → tomato-paste
- 1.5 g Carrotpath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → mirepoix → diced-carrot → carrot
- 1.5 g Celerypath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → mirepoix → diced-celery → celery
- 1.4 g Yellow onionpath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → brown-beef-stock → mirepoix → diced-onion → yellow-onion
- 1.0 g Saltpath pan-sauce-restaurant → salt
- 0.9 g Carrotpath pan-sauce-restaurant → demi-glace-classic → brown-beef-stock → mirepoix → diced-carrot → carrot
- 0.9 g Celerypath pan-sauce-restaurant → demi-glace-classic → brown-beef-stock → mirepoix → diced-celery → celery
- 0.7 g Carrotpath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → brown-beef-stock → mirepoix → diced-carrot → carrot
- 0.7 g Celerypath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → brown-beef-stock → mirepoix → diced-celery → celery
- 0.6 g Tomato pastepath pan-sauce-restaurant → demi-glace-classic → brown-beef-stock → tomato-paste
- 0.4 g Tomato pastepath pan-sauce-restaurant → demi-glace-classic → espagnole-classic → brown-beef-stock → tomato-paste