Simply Delicious · by Alida Ryder★ 5.0 (1)
How To Make Easy Pan Sauce
NUTRITION · PER SERVING15M COOK
CAL 29%·PRO 12%
CARBS 14G10% OF CAL
2G FIBER6G OTHER6G TOTAL SUGAR
FAT 48G73% OF CAL
25G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for five quick pan sauces including creamy Dijon, garlic butter, and lemon caper. Techniques for making pan sauces from browned bits.
condimentfrenchgluten free
View the full recipe on Simply Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 tbsp butter
- 2 garlic cloves (minced)
- ½ cup chicken stock (wine can be used too)
- 1 tbsp dijon mustard
- 1 cup heavy cream
- 1 tsp lemon juice
- salt and black pepper (to taste)
- ¼ cup capers (in brine - if using salted capers, rinse them before using)
- zest of 1 lemon
- ½ cup white wine
- 2-3 tsp lemon juice
- 2 tbsp chopped parsley
- salt and pepper (to taste)
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At a glance
PER SERVING · TIME 15M
CAL 29%·PRO 12%
CARBS 14G10% OF CAL
2G FIBER6G OTHER6G TOTAL SUGAR
FAT 48G73% OF CAL
25G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1466mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 114mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1466MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.