Quick & Easy Pan Sauce Recipe

Pan sauce served with chicken, steak, pork or salmon is easy with this recipe. Learn how to add lemon, herbs, wine and juices to enhance flavor.

4.41 from 5 votes

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Course: Condiment, Dinner, Main Course

Cuisine: French

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 178kcal

Author: Carolyn Thomas

After cooking your meat, pour off all but two tablespoons of leftover cooking oil or rendered fat from the pan. Homesteading Hack: If you are making your sauce in a new pan, melt your two tablespoons of fat in the pan.
Sauté the onion until golden brown, about 2 1⁄2 to 3 minutes.
With the pan on medium-high heat, pour in the juice (or wine or additional broth).
As the liquid reaches a simmer, scrape any crispy browned bits from the bottom of the pan with the spatula.
Let simmer for about 3 minutes or until reduced by half.
Pour the remaining stock into it and stir until combined.
Let the sauce come to a rapid simmer.
Reduce the liquid by half to about 1 cup. This should take 3 to 5 minutes.
Once the liquid is reduced, lower the heat to medium-low and stir in the butter or cream. Whisk gently until the butter has completely melted.
Continue to simmer until slightly thickened.
Pour your sauce into a serving cup and add salt and pepper to taste.
This sauce will be best when used right away.

You can substitute white or red wine for the juice, or use additional broth.
Feel free to add any of the following variations:
- 1 Cup Thinly Sliced Mushrooms – Any popular type of mushroom, such as Button, Crimini, Oyster, Portobello, etc., works well.
- 2 Tablespoons Finely Minced Herbs – Add herbs when cooking the onion for the best flavor.
- 2 Teaspoons Dijon Mustard – I add this with the butter or cream (great with pork!)
- Squeeze of Lemon Juice – This adds a nice flavor finish to the sauce before serving.

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