I always thought you needed a ton of butter for a good pan sauce

A chef in Portland showed me how a splash of good vinegar can lift the whole thing without making it too rich. He used a local apple cider vinegar from a farm stand. Anyone else cut back on fat in sauces this way?

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3 Comments

bethperez6mo ago

My buddy used to drown his steaks in butter gravy. Then his doctor put the fear of god in him about his cholesterol. He got real sad about bland food until he tried deglazing with balsamic and a tiny bit of honey. Now his pan sauces have this sweet, tangy kick and he doesn't even miss the stick of butter he used to toss in there. It's crazy how a sharp acid can trick your mouth into feeling satisfied.

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bell.laura6mo ago

Try a splash of pickle juice for a weirdly good tang without the sugar.

6

nancy_smith6mo ago

Yeah, vinegar is a total game changer for that. I started using a splash of sherry vinegar in pan sauces after searing chicken, and it makes everything taste brighter. You really don't miss all that extra butter. A little lemon juice works great too if you want something even lighter.

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