PERFECT PAN SAUCE
With just three steps and a few ingredients, this technique yields an absolutely lip-smacking sauce.
HOW TO
Crafting a pan sauce is one of the techniques French culinary students learn early in their training, and for a very good reason; this is one of the key techniques that pave the way to the art of sauce making. Let’s look at this technique in detail and discover the 3-step process known as sauté déglacer.
So, what is sauté déglacer? Sauté in French means sautéing, and déglacer means to deglaze, so sauté déglacer is the action of sautéing a piece of meat, then following it with deglazing. Perhaps you have heard the famous quote by Julia Child, ‘you need to learn to sauté before you can soufflé,’ and you know what, she was absolutely right. This famous technique, now widely used in contemporary cooking, is a 3-step process that serves as the foundation for all pan sauces. With just three steps and a few ingredients, this technique yields an absolutely lip-smacking sauce, especially when you grasp all the little tricks to perfect it.
INGREDIENTS
Enough for two steaks
Preparation time: 5 minutes
Cooking time: 15 minutes
1 tbsp of cooking oil
2 prime beef steaks (make sure to use thick steaks)
1 teaspoon finely diced shallots
30 ml (1 fl oz) of dry Madeira wine
250 ml (8.45 fl oz) of brown beef stock
3 or 4 button mushrooms
10 g (0.35 oz) of unsalted butter
Method
Sear seasoned meat over medium-high heat in oil using a stainless-steel sauté pan. Turn the meat a few times to ensure a generous amount of caramelized juices forms at the bottom of your pan.
When the meat is cooked to your liking, place it on a plate, cover it with foil, and set it aside while you prepare the sauce.
Remove the excess fat from the pan and return it to the stove, this time over low heat.
Add the shallots and gently stir with a wooden spoon to coat them in the caramelized juices.
Raise the heat to high wait for the pan to heat up then pour in the madeira wine. Gently scrape the bottom of the pan to detach and dissolve the caramelized meat juices. Let it reduce until one or two teaspoons of liquid remains.
Immediately add the stock to the pan and let it reduce by half, stirring occasionally.
When done, reduce the heat to low. If necessary, add additional ingredients required for the type of sauce you’re preparing. For this recipe, add a handful of sauté mushrooms and stir them through.
Finally, turn off the heat, adjust the seasoning to your liking and swirl in the butter. (Avoid using a whisk, as it may whiten your sauce).
NOTES:
First, sauté (sautéing the meat):
The action of sautéing applies to any type of meat suitable for pan-frying or searing in oil and/or butter. Typically, prime beef steak, veal, or pork chops are used. To begin, season your meat with salt and pepper and heat your pan over medium heat. When sautéing meat for the purpose of creating a pan sauce after it's cooked, avoid using high heat, as you would when searing a steak that will be served on its own. You should also refrain from using a cast-iron or steel pan (as the acidity of the wines will erode your pan's seasoning); instead, opt for stainless steel. You can also experiment with newer materials like pans with stone coatings or nonstick surfaces. For the rest, all that needs to happen is to sear your meat to your desired level of doneness. For the best results, sear your meat using medium-high heat to extend the cooking time and allow plenty of delicious cooking juices to caramelize at the bottom of the pan. These caramelized cooking juices play a critical role in the taste and color of your sauce. When the meat is ready, it's time to make the sauce.
Next, Déglacer (Deglazing Process):
Once the meat is resting on a plate after cooking, covered in foil, it's time to start crafting the sauce. First, remove most of the excess fat from the bottom of the pan, leaving about a teaspoon behind for the next step. Return the pan to the stove over high heat this time, and immediately add the diced shallots. Use a spoon to distribute them evenly in the remaining fat and cook them for no more than a minute. Once done, introduce the wine or spirit of your choice to the pan. This is where the magic of deglazing happens.
Deglazing is the process of detaching and dissolving the caramelized meat juices that cling to the bottom of the pan into a liquid (which can be water, wine, or a spirit). This forms the foundation of your sauce. As soon as the wine is in the pan, gently scrape the bottom to release as much of the caramelized juices as possible. One important note when using red or white wine for deglazing is that the wine should be reduced to about two-thirds of its volume to avoid excessive acidity in your sauce. If the sauce turns out overly acidic, it's likely because the wine wasn't reduced enough.
Once your wine has reduced to around 1 to 2 teaspoons, it's time to add the stock. The stock is what imparts flavor to your sauce and defines its quality. Contrary to popular belief, it's the stock that makes the sauce, not the wine. A generous amount of wine mixed with meat cooking juices without stock will result in an acidic blend with diluted meat flavor, nothing more. With the stock in, enhance the flavor by reducing it, allowing the flavors to concentrate. The rule for the reduction process in sauce-making is quite similar to that of wine: professionals usually reduce by two-thirds, but at home, reducing the sauce by half is fine if you're short on time. The consequence is a slightly thinner sauce with a little loss of flavor, but it'll still be delicious. So, let that sauce reduce, and when it's done, turn off the heat.
For the Finishing Touch
When we created our online course, 'Master French Sauces at Home,' one thing that was brought home to me is that a sauce is never done until it's 'done.' These are the final moments when finishing touches are added to bring the sauce together. These finishing touches can vary from small to significant, depending on the type of sauce you are preparing (for example, adding mushrooms, pickles, mustard cream, herbs, parsley, or even a touch of other spirits). However, for the basic version of this pan sauce, we won't be adding anything extra.
Once your sauce has reduced, lower the heat to low and taste it. If necessary, adjust the seasoning with a touch of salt and pepper to suit your preference and taste. (A crucial note here: only adjust the seasoning at the end, not at the beginning or during the sauce-making process.) When you're finished, turn off the heat and gently swirl the pan in a circular motion to incorporate one or two teaspoons of added fresh unsalted butter (this is known as 'monter la sauce' in French). Keep in mind that adding butter at this final stage not only introduces fat but also slightly thickens the sauce, enhances its flavor, and gives it an appealing shine.
And there you have it. All the ins and outs of the sauté déglacer technique and how to make a basic pan sauce.