Pan Sauce (Classic)

Ingredients

• For lamb sauce use:
• 300g lamb trimmings
• 110g carrot (2)
• 70g shallot (2) or onion (¼)
• 100g tomato (1)
• 2 cloves of garlic
• small bunch of celery leaves or 35g celery (½ stick)
• 2 bay leaves
• 2 sprigs of thyme
• small sprig of rosemary
• 1 tablespoon of vegetable oil
• 200ml of port (or red wine)
• 1 litre of beef stock
• 500ml of lamb stock
• For chicken sauce use:
• 500g chopped chicken trimmings (e.g. wings)
• 110g carrot (2)
• 70g shallot (2) or onion (¼)
• 2 cloves of garlic
• small bunch of celery leaves or 35g celery (½ stick)
• 2 bay leaves
• 2 sprigs of thyme
• 200ml red wine
• 1½ litres chicken stock
• For beef sauce use:
• 300g diced beef
• 110g carrot (2)
• 70g shallot (2) or onion (¼)
• small bunch of celery leaves or 35g celery (½ stick)
• 2 bay leaves
• 2 sprigs of thyme
• ½ teaspoon of lightly crushed pepper corns
• 1 tablespoon of vegetable oil
• 300ml of red wine
• 2 litres of beef stock
• For duck sauce use:
• 500g duck bones and trimmings
• ½ teaspoon crushed roasted Szechuan peppercorns
• ½ chilli
• 110g carrot (2)
• 70g shallot (2) or onion (¼)
• 1cm² piece of ginger (optional)
• 2 teaspoons of runny honey
• 1 tablespoon sherry vinegar
• 200ml port
• 1 litre beef stock
• 500ml water
• For pork sauce use:
• 500g pork ribs and trimmings
• 110g carrot (2)
• 70g shallot (2) or onion (¼)
• small bunch of celery leaves or 35g celery (½ stick)
• 1cm² piece of ginger (optional)
• 1 clove of garlic
• 2 sage leaves
• 2 teaspoons of runny honey
• 200ml Cider
• 1 litres beef stock
• 500ml water

Preparation Time: 1 hour
Cooking Time: 2 hours
Serves: 4 - 6

Method

1. Peel and chop the vegetables and the meat into thumbnail sized pieces. (The pictures in this recipe are for a lamb sauce, but the method is the same for all of them.)
2. Fry the meat in a large sauce pan with the oil until it is browned all over and then add the carrot and shallot (or onion) and fry until it is also brown.
3. Put in the rest of the vegetables and fry them for 5 minutes.
4. Pour in the alcohol, add the herbs and spices and give it a good stir to remove the caramelised residue from the bottom of the pan.
5. Boil until the liquid has reduced by half and then pour in the water (if the recipe uses it) and reduce it by half again. Then pour in the stock.
6. Stir it once more, turn down the heat and simmer it gently for an hour and a half or until it has reduced by two thirds, skimming off any fat that floats to the surface.
7. Strain it through a sieve lined with a piece of muslin or kitchen paper into another pan.
8. Either reduce by half again to get the desired consistency or (if you want more sauce) add some thinkener such as cornflour mixed with a little cold water.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 4 days in advance.
Will leftovers be nice? Yes, for up to 4 days.

Notes