A Pan Sauce for All Seasons

By Katie Barreira

What’s turkey without gravy? You would never chuck the succulent pan juices from a holiday roast, so why waste them any other time of year? A quick pan sauce is the easiest way to class-up a simple weeknight meal.

One of my biggest testing pet peeves is when a recipe calls for searing a protein (chicken, fish, steak…most especially steak) and then abandons the pan, never to be mentioned again. One can only assume that all those caramelized bits of flavor and schmaltzy fats are being fed to the kitchen sink.

Click to read more ...