How to Make an Easy Pan Sauce With STAUB Cookware

That dirty pan isn't a dirty pan at all: it's a sauce in waiting! The caramelized food stuck to the bottom of your pan is known as fond, and it's absolutely full of flavor. Take advantage of it by turning it into a quick pan sauce by following this guide. You'll have the steps memorized in no time - and a tasty sauce will never be more than five minutes away.

1. Start by reducing the pan to low, which will help prevent burning.
2. Add butter, shallot, herbs and a pinch of salt to the pan. Sweat until the shallots have softened.
3. Add red wine or water (we recommend not using broth at this stage as it can make the sauce too salty), and use a wooden spoon or spatula to gently scrape the bottom of the pan. The liquid will help release the fond as it bubbles away, reducing by half.
4. Add some stock and simmer gently to reduce by half.
5. Reduce the heat to the lowest setting, then add a knob of cold-from-the-fridge butter. The butter must be cold to properly emulsify the sauce.
6. Serve over your dinner and enjoy.

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