Go Back
Pan sauce deglazed from the fond in a skillet, finished with butter and Wilson's Rosemary Flavoured Oil

Pan Sauce From the Fond

A quick sauce made in the pan you seared in. Stock or wine lifts the fond, it reduces by half, then cold butter and a few drops of Wilson’s Rosemary Flavoured Oil finish it.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 4
Course: Sauce
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • The pan you seared the meat in with the fond left in it (do not wipe or wash it)
  • 125 ml beef or chicken stock or dry red or white wine
  • Resting juices from the meat
  • 30 g cold butter cut into small cubes
  • A few drops of Wilson’s Rosemary Flavoured Oil
  • Salt and freshly cracked black pepper to taste

Method
 

  1. Sear the meat in a hot, uncrowded pan, then move it to a board to rest. Leave the fond in the pan. It should be a deep, even brown, not black.
  2. Take the pan off the heat for a moment, then pour in the stock or wine.
  3. Put the pan back on the heat and scrape the bottom with a wooden spoon until the fond has lifted and dissolved. If you are using wine, let it bubble for a minute or two to cook off the raw alcohol.
  4. Let the liquid bubble down by about half, until it coats the back of a spoon.
  5. Tip in any juices that have collected on the board while the meat rested.
  6. Take the pan off the heat. Whisk in the cold butter a piece at a time until it has melted and the sauce is glossy.
  7. Whisk in a few drops of Wilson’s Rosemary Flavoured Oil. Taste, and season with salt and pepper only if it needs it.
  8. Spoon over the meat and serve straight away.

Notes

After our Pan-Seared Steak with Herb Oil, lift the garlic and thyme out of the pan before you add the liquid. Splitting: if the butter separates, pull the pan further off the heat, add a splash of cold water and whisk hard. Burnt fond: if the bottom of the pan has gone black, rinse it out, add stock, reduce by half and mount with the butter for a lighter sauce. Without wine: stock alone works, or stock with a squeeze of lemon juice. Storage: best served within minutes. Leftover sauce keeps in the fridge for a day and can be rewarmed gently, though it will not be as smooth.