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Making a pan reduction sauce

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Making a pan reduction sauce

cryssy | Nov 11, 2013 07:23 AM

I know the main way of making a sauce out of some pan meat residue is to first deglaze with either white or red wine (depending on the protein you're using), however, I want to make sure the sauce i make is nice and thick (like a gravy). But that would require me making a roux.

My question is - can i do both without disaster? Was thinking i first deglaze with wine (just a bit), then add butter, let it melt and then add flour? Will this work?

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