I love pan sauces. Why? Because they are both easy and delicious! I don’t always go whole hog on the sauce; what I mean is that I will just use herbs and a bit of wine to finish a salmon filet. Start the fish in olive oil. Add the wine and herbs, and maybe a bit of Dijon mustard, cook with the salmon, remove the fish, then reduce the wine/olive oil sauce.
Here is Brian with three varieties for you to try. By the way, I never used to use shallots, but I do now, and they are great.



While I often refer to mi casa as Rancho el Gordito, the forever name is “Mrs. T’s House of Gravy”. I understand these sauces are a bit different, and quite tasty, it’s the theme that counts. π
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Could make some things taste a lot better.
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