Master Recipe
Herb Skillet Sauce
makes about 1/3 cup, enough for 4 servings
NOTE: This
simple formula is open to endless interpretation. The basic sauce
is best on chicken, pork, veal, or turkey. For sauces to accompany
fish or beef, see the variations. Vary the amount of herb based on
its intensity, using more parsley, basil, dill, or cilantro and
less tarragon, mint, rosemary, sage, thyme, or oregano. If using
low-sodium canned chicken broth, no salt is needed to season the
sauce. If using homemade stock, season with salt once the sauce has
been reduced and thickened with
butter.
1/2 small onion or 1 large shallot, minced
1 cup canned low-sodium chicken broth
1 teaspoon to 1 tablespoon minced fresh herb
3 tablespoons unsalted butter, broken into several pieces and softened
Ground black pepper
INSTRUCTIONS:
1. Once sautéed meat, poultry, or fish has been removed from pan, reduce heat to medium, then add onion and sauté in remaining fat until softened, about 30 seconds.
2. Increase heat to high, add broth, and scrape skillet bottom to loosen browned bits. Boil until liquid appears darker and slightly thicker (it should reduce to one-third of its original volume), about 4 minutes. Add any accumulated juices from plate with cooked meat, poultry, or fish and reduce sauce again for 1 minute.
3. Off heat, stir in herb, and swirl in butter with wooden spoon until it melts and thickens sauce. Season with pepper to taste. Arrange cooked meat, poultry, or fish on plates and spoon sauce over. Serve immediately.
VARIATIONS:
Lemon-Caper Skillet Sauce
Best on poultry, veal, or white-fleshed fish.
Follow master recipe, adding 2 tablespoons lemon juice and 2 tablespoons drained small capers with accumulated meat, poultry, or fish juices. Use parsley as herb.
Marsala Skillet Sauce
Ideal with poultry or veal.
Follow master recipe, cooking 12 ounces sliced button mushrooms in pan once onion has softened. Once mushrooms have softened (this will take 2 to 3 minutes), add 1 cup Marsala in place of broth. Proceed as directed, using parsley as herb. Season with salt to taste.
Balsamic Vinegar and Rosemary Skillet Sauce
Good with poultry, beef, or hearty fish, such as cod.
Follow master recipe, replacing onion with 2 minced garlic cloves and reducing sautéing time to 15 seconds. Replace broth with 1/2 cup each balsamic vinegar and red wine and add 1 teaspoon sugar with vinegar and wine. Use rosemary as herb. Season with salt to taste.
White Wine, Mustard, and Tarragon Skillet Sauce
For pork, poultry, or fish.
Follow master recipe, decreasing amount of broth to 1/2 cup and adding 1/3 cup dry white wine and 2 tablespoons cream with broth. Use 2 teaspoons tarragon as herb. Swirl in 1 tablespoon Dijon or country mustard with butter. Season with salt to taste.
Port Skillet Sauce with Dried Cherries and Rosemary
Good with pork, beef, or game.
Follow master recipe, decreasing amount of broth to 2/3 cup and adding 1/3 cup port and 1/2 cup dried cherries with broth. Use 2 teaspoons rosemary as herb.
Red Wine Skillet Sauce
For red meat or strong-flavored fish such as salmon or cod.
Follow master recipe, adding 2 teaspoons brown sugar with onion or shallot. Decrease amount of broth to 1/2 cup and add 1/2 cup red wine and 1 bay leaf at same time. Add 1 tablespoon balsamic vinegar with accumulated meat or fish juices. Use 1 teaspoon thyme as herb. Season with salt to taste.
Fresh Tomato and Basil Skillet Sauce
For poultry, veal, or fish.
Follow master recipe, deglazing pan with 1/2 cup dry white wine and either 1/2 cup chicken broth (if cooking poultry or veal) or 1/2 cup bottled clam juice (if cooking fish). Add 1 small peeled, cored, seeded, and diced tomato with accumulated poultry or fish juices. Use 1 tablespoon basil as herb.