A pan sauce is a type of sauce that is often made to accompany sauteed meats. Generally speaking, a pan sauce is made by cooking a meat at high temperature in a skillet, removing the meat once it is done, removing any excess fat, then deglazing the pan with a liquid and incorporating the remaining browned material (known as "fond") at the bottom of the pan.The flavour of the pan sauce is determined chiefly by the meat being cooked, the liquid used to de-glaze the pan, and any flavouring or finishing ingredients added.

A roux is a classic thickening agent for soups, gumbo and gravy. It is made by combining flour and fat over heat while whisking. Ingredients 4 tablespoons flour4 tablespoons vegetable oil or butter1 heavy sauce pan 1-3 quarts (we used a 1 quart all-clad sauce pot)Note: if you use butter make sure the heat does not get too high. 

Walk through with pictures of making a stuffed chicken breast and then a complimenting sauce with pan juices. The chicken is stuffed with panko, blue cheese, parmesam, spinach, mushrooms, and shallots. The sauce is made with pine nuts, chicken stock, remaining stuffing, and a dash of cream.

Pan Fried Pork Medallions In Butter Mustard Sauce:The best way to prepare a pork roast is to place the roast in a brine for at least 2 hours. We actually had the roast in a brine for 24 hours. Once we washed the brine off the meat we sliced the roast into 4 pieces and let them come to room temperature. That is a very important, and often overlooked