Comments on: Make Flavor with a Pan Sauce http://nourishnetwork.com/2010/05/03/make-flavor-with-a-pan-sauce/ Changing the way you eat isn't a revolution, it's an evolution Mon, 25 Jul 2022 23:58:00 +0000 hourly 1 By: 10 Ways to Make Fresh Food Fast | Nourish Network http://nourishnetwork.com/2010/05/03/make-flavor-with-a-pan-sauce/#comment-748 Mon, 22 Nov 2010 18:51:53 +0000 http://nourishnetwork.com/?p=2484#comment-748 […] to have on hand (or in the freezer). Make an impromptu soup, or use a few tablespoons to make a quick pan sauce.Have a well-stocked pantry – A well-stocked pantry can mean the difference between a healthy meal […]

]]> By: Lia Huber http://nourishnetwork.com/2010/05/03/make-flavor-with-a-pan-sauce/#comment-747 Tue, 04 May 2010 18:22:49 +0000 http://nourishnetwork.com/?p=2484#comment-747 Thanks, Jill … I love the suggestion to swirl in blue cheese (especially with the red wine pairing … speaking of wine–check out Jill’s book 100 Perfect Pairings for some fabulous ides on food and wine pairings!). Along those same lines, mascarpone and even soft goat cheese are wonderful “swirlers” too. Anyone else have other ideas?

Jackie … something tells me I’m going to think “frond” every time I make a pan sauce now ;-)

Anyone else? Ideas for pan sauce combos?

]]> By: Jacqueline Church http://nourishnetwork.com/2010/05/03/make-flavor-with-a-pan-sauce/#comment-746 Tue, 04 May 2010 16:50:32 +0000 http://nourishnetwork.com/?p=2484#comment-746 I love a quick pan sauce. It’s funny when I read this it instantly reminded me of the great little book Proust was Neuroscientist. Somehow in the otherwise interesting and well-written book they misspelled “fond” and it’s printed (at least in my edition) as “frond”! Isn’t that hilarious?

Anyway, whether you call it “Yum yums” like Emeril or “frond” there is magic in that crusty stuff. We really need to re-teach that – thanks for this!

]]> By: Jill Silverman Hough http://nourishnetwork.com/2010/05/03/make-flavor-with-a-pan-sauce/#comment-745 Tue, 04 May 2010 16:09:17 +0000 http://nourishnetwork.com/?p=2484#comment-745 I sort of think that, as many of us have moved to quicker, healthier fare, we’ve lost the ability to make a sauce – not a thick gravy that gets slathered all over the plate, but a flavorful tablespoon or two that enhances our simply prepared quality ingredients. In other words, a pan sauce, which you’ve so beautifully described, and which can add so much to a dish. Thank you, Lia!

In place of the butter or cream, I also like blue cheese swirled into the sauce. Red wine and blue cheese pan sauce over a steak is awesome!

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