Pan Sauce
A quick sauce made in the same pan used to sear protein, building on the fond left behind. Combines deglazing, reduction, and butter mounting into a restaurant-quality sauce in under 10 minutes.…
$ aoe install @recipes/method-pan-sauceProjection
Always in _index.xml · the agent never has to ask for this.
PanSauce [method] v1.0.0
A quick sauce made in the same pan used to sear protein, building on the fond left behind.
Combines deglazing, reduction, and butter mounting into a restaurant-quality sauce in
under 10 minutes. Works with steak, chicken, or pork chop; deglazing liquid can be wine,
stock, or brandy. Finish with approximately 30 g cold butter for a glossy emulsion.
Loaded when retrieval picks the atom as adjacent / supporting.
PanSauce [method] v1.0.0
A quick sauce made in the same pan used to sear protein, building on the fond left behind.
Combines deglazing, reduction, and butter mounting into a restaurant-quality sauce in
under 10 minutes. Works with steak, chicken, or pork chop; deglazing liquid can be wine,
stock, or brandy. Finish with approximately 30 g cold butter for a glossy emulsion.
Success Criteria
- Sauce coats the back of a spoon and does not run off.
- Glossy appearance — not greasy or broken.
- Balanced: savory from fond + stock, bright from deglazing liquid, rich from butter.
Loaded when retrieval picks the atom as a focal / direct hit.
PanSauce [method] v1.0.0
A quick sauce made in the same pan used to sear protein, building on the fond left behind.
Combines deglazing, reduction, and butter mounting into a restaurant-quality sauce in
under 10 minutes. Works with steak, chicken, or pork chop; deglazing liquid can be wine,
stock, or brandy. Finish with approximately 30 g cold butter for a glossy emulsion.
Success Criteria
- Sauce coats the back of a spoon and does not run off.
- Glossy appearance — not greasy or broken.
- Balanced: savory from fond + stock, bright from deglazing liquid, rich from butter.
Relations
related: [@recipes/term-mise-en-place, @recipes/pattern-veloute-base, @recipes/anti-pattern-cold-pan-searing, @recipes/anti-pattern-overcrowded-pan] requires: [@recipes/fact-maillard-reaction-temperature, @recipes/fact-emulsion-temperature-window, @recipes/rule-rest-meat-after-cooking, @recipes/term-deglazing]
Success Criteria
- Sauce coats the back of a spoon and does not run off.
- Glossy appearance — not greasy or broken.
- Balanced: savory from fond + stock, bright from deglazing liquid, rich from butter.
Requires
- @recipes/fact-maillard-reaction-temperature
- @recipes/fact-emulsion-temperature-window
- @recipes/rule-rest-meat-after-cooking
- @recipes/term-deglazing
Source
aoe-engine/examples/recipes/primes/compiled/@recipes/method-pan-sauce/atom.yaml