Sauce
How to make a pan sauce after searing
Deglaze, reduce, and whisk in butter: a pan sauce that uses the fond from searing, and how to keep it from breaking.
Published
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What
Fond is the browned residue a good sear leaves on the pan: proteins and sugars that went through Maillard browning and stuck. Brown is flavor. Black and acrid is burnt, and that makes a bitter sauce, so start over in a clean pan if it’s scorched.
Fond builds best in stainless or cast iron. Nonstick doesn’t hold on to much.
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Why (ELI5)
ELI5
Take the pan off the heat and whisk in cold butter a piece at a time. Butter is already an emulsion. Kept below a boil and whisked into a little liquid, its fat stays as fine droplets suspended in the sauce. That’s the gloss and the body.
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How
Deglaze: liquid choices
Pour off excess fat, put the pan back on medium heat, and add liquid. Stock, wine, cider, or even water all work. Wyoming Extension calls those caramelized bits fond and says they give gravy rich color and flavor, and they do the same for a pan sauce. Start with a small amount of liquid, and scrape the fond with a wooden spoon or flat spatula as it sizzles. A minced shallot sweated in the leftover fat for a minute first adds sweetness.
If you use wine or spirits, take the pan off the flame to pour them in.
Reduce to the right body
Simmer until the liquid has reduced and lightly coats a spoon. A finger drawn through it should leave a clean line. Pour in any juices from the resting meat now. Taste before you salt, because reduction concentrates salt too.
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