Basic Pan Sauce

  • 1 tablespoon oil or pan drippings
  • 1 tablespoon minced onion, garlic or other savory
  • 1/4 cup white wine
  • 3/4 cup vegetable stock, chicken stock, or beef stock, plus extra as needed
  • 2 tablespoons butter or a splash of cream
  • 1 teaspoon cornstarch, whisked with 2 tablespoons water (to thicken)
  • Salt and pepper, to taste
  1. Remove all large debris from the pan and then heat the drippings, onion or “savory’s” to the oil over medium heat.
  2. Gently whisk in the wine making sure to get up any browned bits from the bottom of the pan.
  3. Stir in the stock or broth.
  4. Continue to stir.
  5. If you would like your sauce to be thicker now is the time you would add your cornstarch slurry to the liquid.
  6. Remove any herb stems.
  7. Stir in 2 tablespoons of butter or cream.
  8. Drizzle pan sauce over the cooked chicken roll ups.