The food lab better home cooking through science ( PDFDrive ) 376
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Pan sauces are made bydeglazing (fancy word for
“pouringliquidintothehotpan”)thepan,usuallywithwine
or stock. By rapidly reducing this liquid, then adding a
couple of aromatics and finishing it off with a knob of
butter, you’ve got yourself a quick and easy sauce that
cooksinjustaboutthesameamountoftimeittakesforyour
steaktorestproperly.Built-intimer!
Hereareacoupleofsimplepansauces.Thetoughestpart
ofapansaucecomesattheveryend,whentypicallyabitof
cold butter is whisked into the sauce to thicken it, give it
some richness and body, and mellow out its flavor. The
French call this stepmonter au beurre, which translates
roughlyto,“Please,Mrs.Cow,makemysauceextra-smooth
and delicious.” Or something like that. It’s not a hard
process,butifyouaren’tcareful,thesaucecanbreak,with
greasy pools of butterfat floating on the surface of a thin,
watery sauce. You don’t want this to happen. The easiest
way to prevent it? Add just a touch of flour to the skillet
beforeaddingtheliquid.Thestarchintheflourwillabsorb
liquid, which will cause it to expand and thicken the sauce
and then keep your butter well emulsified when you get
aroundtoaddingit.
