Simple steps to pan sauces

Finished pan-frying? Gather those moreish caramelised brown morsels and pull off the tastiest pan sauce with this simple step-by-step guide.

4 steps to pan sauce success

How to make restaurant-quality pan sauce

When it comes to lamb, you won’t want to waste a single caramelised morsel. So, after pan-frying, unlock the concentrated colour and flavour of the meaty bits left after browning and make a delicious pan sauce to accompany your lamb. 

Adding liquid to your meaty residue to make a pan sauce or gravy is called deglazing. It’s easy and rewarding, so let’s go:


Step 1. Rest lamb

Remove lamb from pan when cooked and let it rest.

Step 2. Add aromatics

Pour off excess fat – but don’t lose those brown bits! Return pan to stove top and heat on medium for a few seconds. Add aromatics like a little crushed garlic or a pinch of rosemary and cook for 30 seconds. 

Step 3. Add liquid and deglaze

Add one cup of liquid such as stock, red wine or brandy to add richness and flavour. Dislodge and dissolve the brown bits using a wooden spoon until the liquid is smooth. Bring to the boil and simmer until liquid reduces by half.

Step 4. Finish with lamb juices and cream

As your lamb rests, you may see a few juices. Add these juices to the liquid along with ½ cup cream. It’s ready to serve once it thickens a little. Pour over lamb and tuck in. 



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