Meat Technique: Quick Weeknight Pan Sauces from Fond

Notes

The science behind this technique lies in the Maillard reaction, which occurs when proteins and sugars in meat are exposed to high heat, creating complex flavors in the fond. To avoid burning the fond, ensure your pan isn't too hot when deglazing. A common mistake is overcrowding the pan, which can lower the temperature and steam rather than sear the meat. For safety, be cautious of splattering hot liquid when deglazing. You can make the sauce ahead and reheat gently before serving, but adding fresh herbs or citrus at the last moment ensures maximum flavor. Store leftovers in an airtight container in the fridge for up to three days.

Steps

1. 1 Sear your meat in a hot pan over medium-high heat until well-browned.
2. 2 Remove the meat from the pan and set it aside on a plate.
3. 3 Place the pan on medium heat and add a splash of liquid (wine, stock, or water).
4. 4 Use a wooden spoon to scrape up the fond from the bottom of the pan.
5. 5 Simmer the liquid for 2-3 minutes, allowing it to reduce by half.
6. 6 Skim off excess fat if needed, leaving a thin layer for richness.
7. 7 Add minced aromatics like shallots or garlic and sauté for 1-2 minutes.
8. 8 Whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or cream for thickness.
9. 9 Simmer gently for another 1-2 minutes, stirring constantly, until the sauce thickens.
10. 10 Taste and season with salt and pepper to your liking.
11. 11 Finish with fresh herbs or a squeeze of lemon or orange juice for brightness.
12. 12 Strain the sauce if a smooth texture is desired.
13. 13 Serve the sauce immediately over your cooked meat.