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Ingredients

• Small amounts of ingredients produce 1 or 2 tablespoons of sauce. A minimum amount of liquid and a large skillet are the keys to making a boldly flavored sauce quickly.
• Two liquids produce a more interesting and balanced sauce than one. Broth or wine can be replaced by vinegar, citrus juice, cider, brandy or soy sauce. More ingredients can make the flavor more complex, and the list is long: minced shallots, a dollop of mustard, herbs, spices, capers, diced mushrooms, etc.
• Some sauce suggestions and their accompaniments follow.
• Butter pan sauces include: red wine reduced with shallots, for beef or lamb; orange juice reduced with vinegar and garlic, for fish or shellfish; chipotles in adobo sauce reduced with chicken broth and vinegar, for chicken or pork; fresh basil and white wine for chicken; chicken broth, white wine and fruit preserves, for chicken, turkey or duck.
• Cream pan sauces include: red wine reduced with green peppercorns, for steak; brandy and beef broth reduced with horseradish, for steak; white wine reduced with tarragon or dill, for chicken or fish; white wine reduced with mustard, for chicken or pork; marsala or sherry reduced with broth, for veal or chicken; vermouth or sake and chicken broth reduced with ginger, garlic and soy sauce, for pork or chicken.
• Tomato pan sauces include: tomatoes, shallot, cumin or saffron and cream, for chicken or salmon; tomatoes, mushrooms, capers and black olives, for almost anything; tomatoes with herbs such as basil, dill or mint, for chicken, veal or fish.

Description

Try This Pan Sauces Recipe From A Member Of The MyRecipes Community

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