EFK Tested

Erickson Garlic-Herb Pan Sauce

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. After cooking meat, pour off excess fat but leave browned bits.
2. Cook shallot and garlic briefly. Deglaze with wine or stock, scraping the pan.
3. Add remaining stock and Dijon; reduce by about half.
4. Remove from heat and whisk in cold butter and herbs. Season to taste.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Use clean utensils and refrigerate perishable foods promptly.

Store leftovers in a clean glass container in the refrigerator.