Don’t wait for the weekend to cook


Pan used to sear meat, drippings included

2 tablespoons butter

2 tablespoons shallot, finely chopped

2 tablespoons flour

½ cup dry white wine

1 cup chicken stock

2 tablespoon homemade, whole-grain mustard

¼ cup heavy cream

1 tablespoon lemon juice

A pan sauce is a diminutive gravy that absolutely elevates a dish. Made in the pan used to sear meats, the sauce is made from the remaining browned bits and drippings, along with some other choice ingredients. Warm and flavorful, the sauce will help keep cuts of meat moist while it brings the mark of fine dining to any occasion.

Our sauce can be made with chicken, beef, pork or lamb, and depending on the amount of meat that was seared, this recipe can be doubled or tripled for larger crowds.

Step One. Starting the sauce

Over medium-high heat, add butter to the pan. When the butter has melted, cook shallots until softened and browned. Add flour and cook until golden brown, stirring constantly.

Step Two. Building the sauce

While whisking, pour in wine, chicken stock and mustard. Combine, scraping the bottom of the pan to incorporate browned bits and drippings. Bring to a boil and then reduce heat to medium-low. Cook until sauce has reduced enough to coat the back of spoon.

Step Three. Finishing the sauce

Add heavy cream and lemon juice. Stir, heating until sauce returns to temperature. Season with salt and pepper. Serve immediately.

Pan sauces are delicious right away, and they will have the best flavors with the dish they were made from. If you wish to store the remainder of the sauce, it can be kept for a day or two in the refrigerator in a sealed container. It will need to be reheated and stirred to combine any elements that may separate during refrigeration.