How To Cook How To Prepare The Best Sauce In A Pan - Recipe

Author: Leticia Celentano Time for reading: ~1 minutes Last Updated: August 08, 2022

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In this article, learn more about How To Cook How To Prepare The Best Sauce In A Pan - Recipe. Learn how to cook "How to make the best sauce in a pan". Delicious recipe..

The "buy one, take two" offer is always very tempting. Something like this happens with the sauce in a pan - you buy a nice piece of meat and get almost free and an extra tasty sauce to it.

The meat is often very dull, but when there is a tender and creamy sauce in addition, things now look different and the dish is more appetizing, juicy and more flavored.
If you can, use a cast iron or steel pan.

1. Seal the meat

Heat a little neutral oil in a pan (grape seed oil, or sunflower). Wait for it to clog and put the piece of meat. Avoid using a non-stick pan - to prepare the perfect sauce you need small pieces of meat that will stick to the bottom of the pan. Cook until the meat is completely cooked (if you want, you can bake it in the oven).

2. Add the flavors

Pour the fat out of the pan while trying to keep those pieces of meat we mentioned earlier. Do not wipe the pan, even if there is fat left, and if you think the pan is very dry, do not even bother to add a little oil. Reduce heat to low and add one head of chopped onion, a few crushed garlic cloves and a teaspoon of spices (maybe mustard or crushed black pepper seeds). Stir and cook until the vegetables are soft and fully cooked - about 5 minutes.

3. Add liquid

It's time to add the liquid - put 1/2 tea glass of wine or broth (for 4 servings). Stir and add a few sprigs of thyme or rosemary, add a little lemon zest (if you have lemons on hand). Then simmer, and with a wooden spoon scrape off what is stuck to the bottom of the pan. Cook for another 5 minutes until the sauce thickens. If you want to add more flavors, such as Dijon mustard or Worcestershire sauce, now is the time to do so.

4. Return the fat

When the liquid is reduced, remove from the heat and put a small lump of oil. This makes the sauce smooth and creamy. Season with salt and pepper, if desired, season with lemon juice. Cut the meat and pour the resulting sauce.