Pan Sauces | Basics with Babish

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and suitable for dairy-free diets.

wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

White grape juice can mimic sweetness without alcohol.

broth

🥗Healthier: low-sodium broth

💰Cheaper: water

Water can be used for a lighter sauce.

Peel and finely mince shallots.

Roll a lemon on the table to make it easier to juice.

Prepare fresh herbs like parsley, tarragon, chives, rosemary, and sage.

Use high-quality chicken or beef stock, adding unflavored gelatin if necessary.

Heat a heavy-bottomed stainless steel skillet over medium-high heat with vegetable oil.

Place the chicken breast skin side down into a cold pan, then heat the pan to render fat and brown the skin evenly.

Transfer the skillet to a 400°F oven to finish cooking the chicken, resting it on its rib cage.

Let the chicken rest for 10 minutes after cooking.

Drain excess fat from the skillet and add 1/2 cup of shallots, sautéing until soft and fragrant.

Crush in 1 clove of garlic and sauté for 30 seconds until fragrant.

Deglaze the pan with 1 cup of gelatin-enhanced chicken stock, scraping up the fond from the bottom.

Simmer the sauce for 5-7 minutes until slightly thickened.

Squeeze in juice from the rolled lemon and reduce the sauce until it leaves a trail when scraped with a spoon.

Remove from heat and whisk in cold butter until emulsified and smooth.

Season the sauce with kosher salt and freshly ground pepper.

Finish the sauce with a handful of chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens