The Best Sauce For Meat Comes Right From The Source

The best sauce for your meat isn't hard to find — it's made right in the pan from the fond, those flavorful browned bits left after searing. These caramelized pieces form during the Maillard reaction, the process that causes meat to change color and creates its beautiful and delicious crust. Packed with umami, the fond adds depth and richness when transformed into a velvety pan sauce. It serves as a next-level topping for steak as well as a variety of other meats, including chicken, fish, and pork, bringing dishes to life with a boost of complexity.

What makes pan sauce so tasty is the intense concentration of flavors, as the fond carries all the best savory notes from the meat itself. Deglazing the pan with liquids like wine or broth releases these flavors, blending them with aromatics and butter into a sauce that's the perfect finishing touch. While making a pan sauce might seem intimidating, it's actually an almost effortless technique with far-from-basic results. 

Making a simple pan sauce starts with removing the cooked meat from the pan and reserving about 2 teaspoons of the fat, discarding the rest. In the same pan, sauté aromatics like onions or garlic, along with any herbs or spices you want to include, until they're softened and fragrant. If you're aiming for a thicker sauce, this is a great time to sprinkle in a little flour.

Next, deglaze the fond using wine or broth. If you're using broth on its own, consider adding a splash of acid, like vinegar or lemon juice, to brighten the flavors. Use a wooden spoon or spatula to scrape up those bits as the liquid simmers. Reduce the mixture by about half.

Finish off your sauce by swirling in a knob of cold butter for a glossy finish. If your pan sauce happens to break, don't panic! Simply add a bit of water and whisk to bring it back together. Finally, season with salt and pepper to taste, then drizzle this fabulous sauce over your meat and sides. Once you know the basics, you can experiment with different flavor combinations using various acidic elements, aromatics, herbs, and spices to find your favorite pan sauces to pair with different meats.