Module 2 · Sauces
Pan sauce & reduction (the deglaze technique)
Pan sauce & reduction (the deglaze technique) is a keto sauce with 1.5 g net carbs, 2 g protein and 10 g fat per serving (104 kcal). It serves 3 and takes 10 minutes in total.
The restaurant finish in three minutes: all the browned flavour left in the pan becomes your sauce.
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Allergens in this Ketogeni recipe: cereals containing gluten, fish, soybeans, milk, celery, mustard, sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 3 servings · Active time: 8 min · Total time: 10 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 1.5 g |
| Protein | 2 g |
| Fat | 10 g |
| Energy | 104 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1 piece the pan you have just cooked steak, chicken thighs, pork chops or fish in (do not wash it)
- 1 tbsp organic shallot, finely minced
- 60 ml dry white wine, dry red wine or brandy
- 120 ml good organic bone broth or stock (unsalted or low-salt)
- 1 tbsp organic double cream or 1 tsp Dijon mustard (optional)
- 30 g cold organic unsalted butter, cubed
- 1 tsp fresh organic herbs, chopped (thyme, tarragon, chives or parsley)
- 1 pinch salt, pepper and a squeeze of lemon
Step-by-step method
- Rest the meat. Move the cooked protein to a warm plate and let it rest. Pour off all but 1 Tbsp of fat. The brown crust left in the pan (the fond) is the flavour.
- Sweat the shallot. Over medium heat, cook the shallot in the fat for 1 minute until soft.
- Deglaze. Pour in the wine (off the heat if using brandy). Scrape the pan with a wooden spoon, lifting every brown bit. Simmer until reduced by about two thirds.
- Add stock. Pour in the broth and boil until reduced by half, 3–4 minutes, to a lightly syrupy sauce that coats a spoon.
- Add flavour. Stir in mustard or cream if using, and any resting juices from the plate.
- Mount with butter. Turn the heat to low. Swirl in the cold butter, one cube at a time, until glossy.
- Finish. Stir in herbs, salt, pepper and lemon. Spoon over the meat. Serve at once.
Chef’s tips
- Dark and bitter: the fond was burnt. Add a splash more stock and strain, or start with a clean pan and a spoonful of butter.
- Too thin: simmer longer. Too salty: you reduced too far; add a splash of water or cream.
- If the butter splits: take off the heat and whisk in 1 tsp cold water or cream.
- Match wine to protein: white wine for chicken and fish, red or brandy for beef, apple cider vinegar splash for pork.
Variations
- Mushroom pan sauce: brown 100 g sliced mushrooms first (+1 g carbs).
- Mustard-cream: Dijon plus 3 Tbsp cream, for chicken or pork.
- Peppercorn: 1 Tbsp crushed green peppercorns, brandy and cream.
- Lemon-caper: white wine, capers, lemon, parsley, for fish.
- Red wine & thyme: for beef.
Storage
Best made fresh. The reduced stock base (before butter) keeps 3 days refrigerated; reheat and mount with butter at the end. ---
Questions and answers
How many net carbs are in Pan sauce & reduction (the deglaze technique)?
One serving has 1.5 g net carbohydrates, 2 g protein and 10 g fat (104 kcal). The recipe makes 3 servings. These figures are estimates; your own ingredients may differ.
Can I make Pan sauce & reduction (the deglaze technique) ahead, store or freeze it?
Best made fresh. The reduced stock base (before butter) keeps 3 days refrigerated; reheat and mount with butter at the end. ---
Which allergens are in Pan sauce & reduction (the deglaze technique)?
It contains cereals containing gluten, fish, soy, milk, celery, mustard and sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Can I vary Pan sauce & reduction (the deglaze technique)?
Yes. Mushroom pan sauce: brown 100 g sliced mushrooms first (+1 g carbs). Mustard-cream: Dijon plus 3 Tbsp cream, for chicken or pork. Peppercorn: 1 Tbsp crushed green peppercorns, brandy and cream.