Weeknight French Pan Sauce

1. 1Hold the cooked food. After searingCook over fairly high heat until the outside develops a deeply browned crust. chicken, pork, or another main item in a skillet, transfer it to a plate to rest. Leave about 1 tablespoon of rendered fat and the browned bits in the pan; spoon off excess fat if needed. If using chicken, confirm the thickest part reached 165°F before resting.
2. 2Soften the shallot. Set the skillet over medium heat. Add 1 tablespoon butter and the shallot. Cook, stirring, for 1 to 2 minutes, until softened and fragrant, not browned.
3. 3DeglazeAdd liquid to a hot pan and scrape up the browned bits so their flavor goes into the sauce. the pan. Add the wine and immediately scrape the skillet with a wooden spoon, loosening every browned bit. SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. for 2 to 3 minutes, until the wine is reduced by about half.
4. 4Reduce the sauce. Add the stock and thyme. SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. briskly for 4 to 6 minutes, stirring occasionally, until the liquid reducesSimmer a liquid so some water evaporates, concentrating the flavor and often thickening it. to about 1 cup and lightly coats a spoon. The pan has done the hard work; do not abandon it now.
5. 5Finish and season. Remove the skillet from the heat and discard the thyme. Whisk in the remaining 1 tablespoon butter, Dijon, lemon juice, pepper, and salt for 1 to 2 minutes. Taste and add salt if needed. Spoon over the rested food and serve at once.

Red wine pan sauce

Replace the white wine with dry red wine, omit the lemon juice, and use beef stock. This works especially well after searing steak or mushrooms.

Tarragon cream sauce

After reducing the stock, stir in 1/4 cup heavy cream and 1 teaspoon chopped fresh tarragon. Simmer gently for 1 to 2 minutes, then finish with butter.