Basic Pan Sauce
Monday, November 4th 2019, 5:31 pm
By: News 9
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
- Remove all large debris from the pan and then heat the drippings, onion or “savory’s” to the oil over medium heat.
- Gently whisk in the wine making sure to get up any browned bits from the bottom of the pan.
- Stir in the stock or broth.
- Continue to stir.
- If you would like your sauce to be thicker now is the time you would add your cornstarch slurry to the liquid.
- Remove any herb stems.
- Stir in 2 tablespoons of butter or cream.
- Drizzle pan sauce over the cooked chicken roll ups.
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