Using a good stock and a few ingredients, here is our take on the perfect pan sauce.
Recipe for pan sauce
Brown gravy; one of my favorite dishes from my childhood. It is super easy to make and tastes absolutely delicious. In my childhood, it was a Maggi cube boiled in the pan drippings.
With the help of a good stock and a few ingredients, here is our take on the perfect pan gravy.
Servings: people
Pan Sauce
Using a good stock and a few ingredients, here is our take on the perfect pan sauce.
Equipment
- Deciliter Measure
- Frying Pan
- Hob
Ingredients
- Frying Fat From a frying pan. It can be, for example, from meatballs or beef patties.
- 200 gram Beef Stock Preferably strong. Can be replaced with Fond du Chef/bouillon cube in boiling water
- 100 gram Water Preferably cooking water, for example from potatoes or similar
- 16 gram Wheat Flour For the flour-milk mixture
- 30 gram Milk For the flour-milk mixture
- 5 gram Dijon Mustard
- 5 gram worcestershire sauce
- 15 gram Ketchup
- 50 gram Cream
- Gravy Color
- Spices Salt, pepper, lemon juice
Instructions
- In my version of pan sauce, I used the drippings from meatballs fried in plenty of butter.The meatballs were removed from the heat and kept warm in an ovenproof dish in the oven while the sauce was made.Turn up the heat to high and add the stock. I always have a lot of stock at home, but you can always use a bouillon cube (or as I recommend "Fond du Chef") with water. Let it boil for 5 minutes together with the cooking water from, for example, potatoes. It adds extra flavor.Make a flour-milk mixture from the flour and milk and slowly add it to the sauce while stirring vigorously.Turn down the heat.Add mustard, Worcestershire sauce, ketchup, and browning, still stirring.Season with salt, pepper, and lemon juice.