"Don't let their elegant fancy-restaurant flavors fool you. Pan sauces can spell survival for time-challenged cooks. They take about 17 minutes, start to finish, and that includes the time it takes to quickly sauté boneless beef, fish, pork or poultry. Made in the same pan, the sauce is dependent on the brown bits left behind, those caramelized drippings that the French dub the "fond.""
"Liquid is added to lift the fond and it's cooked down to concentrate the flavor. Often, but not always, a second liquid is added, and the volume is again reduced. Sometimes the sauce is finished with butter to thicken and enrich the mix. The process is speeded up by using medium-high to high heat throughout. This Asian-themed pan sauce pairs beautifully spooned over sauteed fish fillets."
"INGREDIENTS 2 tablespoons vegetable oil, plus 2 teaspoons, divided use 4 small fish fillets, about 1 1/2 pounds (catfish or tilapia or red snapper) Pepper to taste 1/4 cup all-purpose flour in pie plate or shallow pan 1 tablespoon minced green onion 1 tablespoon minced garlic 1 tablespoon minced ginger 1/2 cup dry white wine 1 tablespoon soy sauce or fish sauce Few drops of freshly squeezed lemon juice Garnish: Minced cilantro"
Pan sauces deliver concentrated, elegant flavor quickly by using the browned caramelized bits (fond) left in the pan after sautéing meat or fish. Liquids are added to lift and dissolve the fond, then reduced to concentrate flavor; sometimes a second liquid is added and reduced again. Butter is often whisked in at the end to thicken and enrich the sauce. High heat speeds the process. An Asian-themed version pairs with sautéed fish fillets and uses white wine, soy or fish sauce, aromatics (green onion, garlic, ginger), lemon juice, and cilantro garnish. Fish are lightly floured, sautéed until golden, kept warm, and the pan is wiped leaving brown bits for deglazing.
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