One of my favorite ways to elevate a dish is through a simple pan sauce. This sauce can be made with 5 simple ingredients that you probably already have hanging around the house. It is the perfect sauce to go with pan seared chicken, fish or pork. The outcome is a delicious garlic and lemon sauce that is thick and creamy.
This is a great gluten free sauce to go with your proteins. You don’t need any thickener since we use the butter to emulsify together and make the sauce thick and creamy.
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SERVINGS: 4
- PREP TIME: 10 Mins
- COOK TIME: 10 Mins
- TOTAL TIME: 20 Min
Pair this sauce with chicken, white fish, or pork for the best flavor combinations.
Ingredients:
- 1 tbsp of butter + 3 tbsp sepearted
- 1 shallot, minced
- 6 garlic cloves, minced
- 1 cup chicken stock
- 1/2 lemon, juiced
- minced parlsey
- salt
Preparation:
STEP 1.
In the same pan you cooked your protein in over medium heat, add 1 tablespoon of butter and melt. Add your shallots, season with salt, and using a wooden spatula saute until translucent, around 2 minutes. Add the minced garlic and saute another minute.
STEP 2.
Add the chicken stock and bring it up to a simmer. Scrape up any brown bits on the bottom of the pan with the spatula. Reduce until nappe, thick enough to coat the back of a spoon. Season with salt and add a squeeze of lemon juice.
STEP 3.
Reduce the heat to low and add the remainder of the butter in, stirring it in with your wooden spatula. As you incorporate the butter, it should thicken the sauce and become creamy. Taste for seasoning and adjust accordingly.
Hi Kelly, I tried the Lemon Garlic Pan Sauce and have a question. The 1/2 lemon juiced – is this the same lemon that is used in step #2 (just a squeeze of lemon juice)? I was not quite sure if they are the same or a step is missing. Just curious. New to using sauces and wanted to experiment. Used less than 1/2 of the juice, but it still came out wonderful. It also took longer to reduce the chicken stock so also wondering why so much when I am thinking that perhaps 1/2 a cup would do. Thx in advance for a response. Keep up the great work!!
Hi Mike!
Yes, it is the lemon juice from step 2, great question! As for the amount, as chicken stock reduces it concentrates in flavor and also in viscosity. Lesser amount won’t be quite as flavorful or thick!