Of course! The Lemon Butter Pan Sauce is a legendary, quick sauce made in the same pan you’ve cooked protein (like chicken, fish, or pork) in. It uses the delicious browned bits left behind (called the “fond”) to create a bright, rich, and incredibly flavorful sauce in minutes.
It’s a classic French technique (beurre blanc) simplified into a fast, foolproof pan sauce.
Here’s how to master it.
The Perfect Lemon Butter Pan Sauce
This recipe assumes you have just cooked chicken breasts, fish fillets, or pork chops in a skillet and have removed them to rest.
Ingredients:
· Pan drippings from cooking your protein
· 1 small shallot, finely minced (about 2 tbsp) – or 1 tbsp red onion
· ⅓ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth
· Juice of 1 lemon (about ¼ cup)
· 4 tbsp cold unsalted butter, cut into ½-inch cubes
· 1 tbsp fresh parsley, chopped
· Salt and freshly ground black pepper to taste
· Optional: 1 tbsp capers, 1 clove garlic (minced), 2 tbsp heavy cream
Instructions:
Cook the Aromatics: After removing your cooked protein, place the skillet back over medium heat. You should have about 1-2 tablespoons of fat and all the browned bits. If the pan is dry, add a small splash of oil or butter. Add the minced shallot and cook for 1-2 minutes until softened and fragrant. (Add optional garlic and capers here if using, cook for 30 more seconds).
Deglaze the Pan (The Key Step):
· Pour in the white wine (or chicken broth). It will sizzle and steam dramatically.
· Use a whisk or wooden spoon to scrape all the browned bits from the bottom of the pan. This is where all the flavor is! Let the liquid simmer and reduce by about half, which should take 1-2 minutes.
Add Acid and Reduce:
· Add the fresh lemon juice and let it simmer for another 30-60 seconds to reduce slightly.
Mount with Butter (Monter au Beurre):
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