The cure for a dry schnitzel or a dry chicken breast: a simple pan gravy. Use the fond (the brown bits in the bottom of the pan) to make a flavorful accompaniment to beef, chicken, or veggies.
A good roux is key to a thick sauce or gravy, and the method is easy--equal parts fat (evoo or butter) to equal parts flour, cook for 2 minutes. Then add liquid, fresh herbs, and simmer to thicken.
- Cook Time
- Prep Time
- 2 CupsServings
- Pan drippings from beef, chicken, or vegetables
- Extra virgin olive oil, or butter for dairy recipes
- White wine
- Kosher salt
- Freshly ground black pepper
- Fresh herbs like thyme, rosemary, or sage
1. After sautéing or browning chicken, vegetables, or meat in a pan, add several tablespoons of extra virgin olive (for meat recipes) or butter for dairy recipes.
2. Using a wooden spoon, scrape up any brown bits that are stuck to the pan (those bits mean BIG flavor). Add an equal amount of flour (if you added 2 tablespoons of evoo/butter, you need 2 tablespoons of flour) and whisk together.
3. Cook the flour and fat together for 1 to 2 minutes to get rid of the raw flour flavor, then add ½ cup of white wine. Cook the wine for a minute to burn off the alcohol. Add 2 to 3 cups of broth. Whisk together, and season with salt and pepper or fresh herbs.