Cooking School Lesson

How to Make Pan Sauce

Lesson Graduates

Jerry B Suputtra H Robin M Kevin C Nicole B Josh P Marta T Ileana N James M Cindi L Kevin R Dan V Craig W Gerald G Giuseppe D Greg L Rylla R Danielle B Elizabeth S Devon T Patti L Brenda L Gill T William A Ken N Bob M Julie A Ajay S Asia P Tony J Juicy P Doug W Susan R Kayla L Zane C Rick L Brian C Victor B Kenny L Lina C Karen P Gail S

Lesson completed by:
4173 students

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Play Intro Video

Lesson Snapshot:

  • 1 instructional video
  • 9 practice recipes
  • 28 tip and technique videos
  • interactive quiz

Lesson Description & Goals

Pan sauces are à la minute sauces made in the same pan in which ingredients, especially meats, have been sautéed, seared or pan-fried. Wise cooks know that the tasty brown bits, also known as sucs, that are left on the bottom of a pan, are as good as gold. By learning how to take advantage of these delicious, caramelized bits, you will be able to create quick and highly flavourful pan sauces, which will take each dish that you make to a whole new level.

In this lesson, we will show you how to properly develop sucs and how to utilize them to build delicious pan sauces. We will also show you how to integrate your own personal twists to build both simple and complex sauces with many layers of flavor. You will learn how to safely and properly deglaze the pan and how to achieve the proper sauce consistency. We will also show you how to enrich and finish pan sauces in order to balance their flavor and give them a beautiful, glossy sheen.

Knowing how to make a delicious pan sauce is one of the differences between an average cook and a skilled chef. That is why the saucier station in any high-end restaurant is a well respected and often sought after position.

  • Explain what sucs are and why they are important to a pan sauce
  • Understand how to develop sucs properly
  • Understand how to build flavors in a pan sauce
  • Understand the proper deglazing technique
  • Determine how far to reduce a pan sauce
  • Know how to enrich and finish a pan sauce

Lesson Topic Videos

Lesson Practice Recipes

This lesson includes access to the following text & instructional video recipes

Rouxbe Recipes

Beef Tenderloin with Red Wine Sauce

by Joe G in Rouxbe Recipes

An elegant, yet simple dish. Pan-fried beef tenderloin is served with a delicious sauce made with shallots, red wine and d...

Comments: 60 Views: 32902 Success: 93%

Chicken Marsala

by Dawn T in Rouxbe Recipes

Italian Chicken Marsala is simple, flavorful and quick to prepare. Golden, pan-fried chicken breasts are smothered in a de...

Comments: 110 Views: 40210 Success: 95%

Chicken Saltimbocca

by Tony M in Rouxbe Recipes

Layered with prosciutto, sage and melted cambozola, this tender chicken dish is finished in a sexy sauce.

Comments: 64 Views: 46935 Success: 95%

Beef Tenderloin with Peppercorn Sauce

by Joe G in Rouxbe Recipes

This beef tenderloin is served with a rich and elegant peppercorn sauce.

Comments: 39 Views: 30009 Success: 94%

Dark Chicken Stock

by Dawn T in Rouxbe Recipes

A rich, dark chicken stock with loads of flavor. It's a practical and delicious alternative to veal stock.

Comments: 86 Views: 17028 Success: 100%

Pork with Morel-Calvados Sauce

by Dawn T in Rouxbe Recipes

Pork tenderloin medallions are pan fried until tender and golden. They are smothered with a rich morel cream sauce that ha...

Comments: 68 Views: 21649 Success: 98%

Pork Medallions with Miso Sauce

by Joe G in Rouxbe Recipes

Pan fried pork medallions served with a light miso and soy pan sauce.

Comments: 29 Views: 14067 Success: 88%

Roasted Lamb Sirloin

by Joe G in Rouxbe Recipes

Moist and tender roasted lamb sirloin is finished with a full-flavored shallot and red wine pan sauce.

Comments: 6 Views: 18208 Success: 90%

Dark Veal Stock & Reduction

by Dawn T in Rouxbe Recipes

Veal stock is commonly used in professional kitchens to add richness and flavor to many dishes…from braised meats to stews...

Comments: 64 Views: 10770 Success: 92%

Lesson Prerequisites Question_mark
IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

What People are Saying

Daniel H
Learning the proper techniques here first.
Today I made Grilled Chicken and it made the perfect sucs and had the perfect crust! No burned chicken whatsoever. The sauce was so delicious. I wouldn't have been able to do it... More >>
Brenda H
Looking like the pros'.
I just made my first real pan sauce. It came out so professional looking! The lesson here was most helpful. I never thought I'd have mine looking like the pros'.

All Lessons in the How to Make Sauce Section