One of my absolute favorite jobs I had in restaurants was being a saucier. The saucier position is someone who is in charge of making all of the sauces in the restaurant. This was actually probably the only restaurant position I liked because it was so technical and fun making all of the sauces.

Sauces are one of the more difficult items to cook for many reasons. First of all, there are. so many different kinds of sauces, from emulsions, to salad dressings, to cheese sauces, to red sauces, to cold sauce, to hot sauces, there is a huge range. Plus there are so many different sauces across the world. Because of that, being a saucier actually pushed my skills and challenged me in a way the other restaurant positions did not.

In the 6 months that I was saucier, I got great at sauces! There isn’t a sauce out there that I cannot make. One of my favorite sauces I mastered was a quick pan sauce. A pan sauce is a sauce that is made after searing a protein and in the same pan made a la minute, so within 5-10 minutes. These are the sauces that are perfect for weeknight cooking and really elevating a meal in an easy and quick way.

The pan sauce we are going to be going over today is a simple white wine butter garlic sauce. This sauce goes great with chicken, fish and pork. First sear your protein and then make the sauce within 5-10 minutes. It elevates that dry protein to another level!

  • SERVINGS:  4
  • PREP TIME: 5 Mins
  • COOK TIME: 10 Mins
  • TOTAL TIME: 15 Min

This sauce is great with pan seared chicken, scallops, white fish, salmon and pork chops!

Ingredients:

  • 1 tbsp butter plus 3 for later
  • 1 large shallot, minced
  • salt to taste
  • 4 cloves of garlic, minced
  • 1 cup dry white wine, I used a sauvignon blanc
  • 1 cup chicken stock
  • minced parsley or chives for garnish

Preparation:

STEP 1.

In the same pan that you cooked your protein, over medium heat, add 1 tbsp of butter and your minced shallots. Salt all over and cook until translucent, around 2-3 minutes. Add the garlic and saute another 1 minute.

STEP 2.

Add the white wine to deglaze, scraping up any of the brown bits with a wooden spoon. Bring to a low simmer and reduce until the sauce is almost dry and the wine is very thickened, around 3-5 minutes.

STEP 3.

Add the chicken stock and bring to a simmer, reduce until nappe (can coat the back of a spoon and not move). This should take around 3-5 minutes. Taste for seasoning and add salt if necessary.

STEP 4.

Add the remaining 3 tbsp of butter and stir in a spoon or whisk. This should emulsify and mix together and thicken. Once it is melted in and combined, and thick and creamy, add the protein back to the pan and top with parsley.

STEP 5.

Serve immediately and enjoy!

@kellyscleankitchen

How to make a white wine garlic butter pan sauce! Perfect for a fast weeknight sacue to go with chicken, pork or fish! #pansauce #garlicbuttersauce #chickenrecipe #whitewinebuttersauce

♬ original sound – Chef Kelly Scott

Troubleshooting – since this is an emulsion sauce it can “break” aka the butter may not properly combine and it looks separated and not creamy. This could be for a few reasons, one you may have not reduced the sauce enough before adding the butter, it has to be thick. Two you may have over reduced the sauce to where it is almost dry and too thick. Three, you reduced it too much while. the butter was already in there. A fix for this would be adding a splash of water and whisking in, water does wonders for fixing a broken sauce.

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