pan sauce! this is one of my all time favorite techniques i have learned because it is infinitely versatile and creates simple and delicious sauces in hardly any time at all! If you feel like you don’t know what different flavor sauces you could create with this i’ll just throw out some examples. For an asian sauce you could use ginger, scallion, garlic, deglaze with mirin or chinese cooking wine, and use a seafood stock and season with soy/fish sauce. If you want a fruity flavor you can deglaze
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pan sauce! this is one of my all time favorite techniques i have learned because it is infinitely versatile and creates simple and delicious sauces in hardly any time at all! If you feel like you don’t know what different flavor sauces you could create with this i’ll just throw out some examples. For an asian sauce you could use ginger, scallion, garlic, deglaze with mirin or chinese cooking wine, and use a seafood stock and season with soy/fish sauce. If you want a fruity flavor you can deglaze
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