Finally nailed that pan sauce after like 20 tries

I've been working on a simple pan sauce for pork chops for weeks. Last Tuesday I finally got it right by letting the fond develop a little longer before deglazing with chicken stock. Added a splash of vinegar at the end and it actually came together silky and not greasy. What's your go-to trick for keeping sauces from breaking?

2 comments

2 Comments

robinson.quinn27d ago

Cold butter at the very end while the pan is off the heat keeps everything smooth.

williamprice28d ago

Vinegar is a good call but honestly you're probably overcooking the sauce after you add it. The acid can help emulsify but if you keep it on the heat too long it'll just break again. I found pulling the pan off the burner completely for like 30 seconds before swirling in a cold butter cube works way better. The temp drop helps everything stay together. Also you gotta make sure your stock isn't too hot when you deglaze, medium heat works way better than high. And don't stir like crazy, just gentle swirls until it comes together.