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Signature Pan Sauce Masterclass

An essential culinary masterclass on deglazing fond into a rich, glossy reduction, complete with a bright white wine and herb variation.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

The Foundational Mahogany Reduction
  • 1 large shallot finely minced
  • 1/2 cup dry wine red or white depending on the protein
  • 1/2 cup high-quality stock beef, chicken, or vegetable
  • 2 tablespoons cold unsalted butter cubed
  • The 'fond' browned bits left in the pan after searing protein
The White Wine & Herb Remix (Optional)
  • 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1/2 cup high-quality chicken or seafood stock
  • 1 teaspoon fresh thyme or tarragon finely chopped
  • 1 squeeze fresh lemon juice

Method
 

The Deglaze
  1. After searing your protein, remove it from the skillet to rest, leaving the drippings and fond in the pan.
  2. Saute the finely minced shallot in the remaining drippings over medium heat until softened and fragrant.
  3. Pour in the dry wine and vigorously scrape the bottom of the pan with a wooden spoon to lift the caramelized fond into the liquid.
The Reduction
  1. Add the high-quality stock (and the fresh herbs, if making the White Wine Remix) and increase the heat slightly.
  2. Simmer the liquid until it has reduced by half, transforming into a deep color with a slightly syrupy consistency.
The Velvet Finish
  1. Remove the pan completely from the heat.
  2. Slowly whisk in the cold, cubed unsalted butter one piece at a time until fully melted.
  3. Continue whisking until the sauce emulsifies into a thick, glossy glaze that coats the back of a spoon. (If making the White Wine Remix, finish with a fresh squeeze of lemon juice now).
  4. Spoon the warm sauce immediately over your rested protein.