Red Wine Pan Sauce
Many sauces call for reducing broth and/or wine to concentrate their flavors and thicken their consistency. Pan sauces, which start in the empty pan used to cook steak, chops, or a roast, are a classic example of a reduction sauce. The liquid is used to dissolve the flavorful browned bits left in the pan (called fond) through a process known as deglazing. In this online cooking class you’ll learn to make this simple red wine pan sauce perfect with pan-seared steaks, lamb chops, or pork chops but the best part about this course is that once you master this basic technique, you can change the aromatics (use garlic instead of shallots), change the liquid (use white wine, brandy, apple cider), and change the seasonings (add mustard, lemon juice, other fresh herbs) to make dozens of reduction sauces.
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