Pan sauce

Pan sauce

Jus gras

By
From
French Lessons
Makes
500 ml
Prep
10 mins
Cooking time
30 mins
Photographer
Steve Brown

Also known as jus gras – fatty gravy – at their simplest, pan sauces are simple, home-style sauces made in the roasting pan from meat juices, rendered fat and caramelised sediment from the bottom of the pan. Sometimes, though, especially if you roast your meat or poultry on a rack, there won’t be much sediment left. This is a useful recipe to have if you want to knock some up relatively quickly; it uses the same principle and yields a lovely tasty sauce.

Ingredients

Quantity Ingredient
30ml vegetable oil
500g chicken wings, chopped into small pieces
200g butter
5 shallots, finely sliced
10 button mushrooms, finely sliced
3 garlic cloves, finely sliced
200ml white wine
300ml Brown chicken or game stock
3 sprigs thyme
salt
pepper

Method

  1. Heat the oil in a heavy-based saucepan. Add the chicken wings and sauté for 5 minutes or so until brown and caramelised. Add the butter and leave to foam. Add the vegetables and garlic to the pan and continue to sauté for a further 5 minutes or so, until everything is a deep golden brown.
  2. Add the white wine and deglaze the pan, then add the chicken stock and thyme and simmer gently for 20 minutes until reduced to a sauce consistency. Strain through a fine sieve and serve straight away. Otherwise, transfer to a container with a tight-fitting lid and refrigerate. The sauce will keep in a sealed container in the refrigerator for 5 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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