The fir eats / Kristina Vanni
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How to Make ANY Pan Sauce You Can Think of
This simple pan sauce is perfect for chicken pork chops and even steak. The key to making this sauce is to use the juices and the little roasted bits that are left on the bottom of the pan after you cook your chicken steak or chops.
The great thing about this pan sauce is that you have to let your meat rest anyway after you take it out of the oven or off the stove. The resting time just happens to be how long it takes to make this pan sauce.
The juices and roasted bits (called stock) carry the essence of your meat and make an excellent base for a sauce. A pan sauce is an emulsion with fat and water elements suspended together creating a silky reduction to finish off your main course.
