Gelatin as the secret ingredient for perfect restaurant-quality pan sauce.
is not a regular occurrence and I rely on Tetra-paks of store-bought low-sodium chicken stock for my day-to-day needs.See, a pan sauce is essentially a butter and water emulsion. Sure, there are trace amounts of other things in there that give it flavor, aroma, and brightness, but that rich, mouth-coating texture? The creamy body it gets? That's from the emulsion.
A side effect of a stable emulsion is that the whole thing ends up thicker than either constituent on its own, as water molecules have more trouble flowing now that they're hampered by tiny droplets of dispersed fat. Thickeners will physically impede fat molecules from coalescing, giving pan sauces long-lasting stability.
Element 1: Sautéed aromatics. Ingredients that hit the pan first and are generally cooked in a bit of fat before adding the remaining ingredients. This often includes alliums like garlic, shallots, and onions, and can also include spices that need blooming or toasting.
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