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pan sauce


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I've been searing boneless pork chops or chicken breasts in an oven safe pan and finishing them in the oven lately. When they're done I take them out of the pan and deglaze with whatever wine we have on hand and add butter and seasoning(usually fresh ground garlic pepper and a little salt, sometimes minced garlic) It turns out pretty good but I'd like some new ideas for the sauce. Any input would be great. TIA.

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really a lot of options for pan sauce. i usually do pretty basic ones with poultry and go a little thicker with pork....mix it up with jus from beef.

 

chopped fresh thyme, sage,parsley, garlic...and reduce to 1/2.

ground lavendar and honey

rosemary

basil, garlic, copped tomatoes

either bacon, pancetta, or proscutto with fresh herbs

red or white wine, brandy, granma, creme de cassis, framboise, etc... use one to deglaze and mix and match herbs

 

 

 

to thicken... either a little roux, or cream

 

i usually finish with a touch of butter

 

 

there are so many more, but my mind is not working right now

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really a lot of options for pan sauce. i usually do pretty basic ones with poultry and go a little thicker with pork....mix it up with jus from beef.

 

chopped fresh thyme, sage,parsley, garlic...and reduce to 1/2.

ground lavendar and honey

rosemary

basil, garlic, copped tomatoes

either bacon, pancetta, or proscutto with fresh herbs

red or white wine, brandy, granma, creme de cassis, framboise, etc... use one to deglaze and mix and match herbs

to thicken... either a little roux, or cream

 

i usually finish with a touch of butter

there are so many more, but my mind is not working right now

 

Thanks Bier.

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