All lessons in the How to Make Sauce section:
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.
At the end of this cooking school lesson, you will be able to:
- 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
In partnership with:
Northwest Culinary Academy of Vancouver