This Berry Vinegar Pan Sauce transforms the flavorful browned bits left in your roasting pan into a rich, glossy sauce that beautifully complements beef, lamb, or game. The shallots and thyme add savory depth, while berry vinegar and a hint of sugar bring a perfect balance of tang and sweetness. Finished with butter for a silky, restaurant-quality sheen, this sauce is an impressive yet approachable way to elevate a simple roast or seared cut of meat. Once you master this basic technique, you can adapt it endlessly with wine, stock, or different vinegars for other dishes.
INGREDIENTS:
1 shallot, minced
1 teaspoon fresh thyme, minced
2 teaspoons granulated sugar
1 tablespoon brandy (optional)
1/2 cup berry vinegar
2-3 grinds of fresh black pepper
1 tablespoon + 1-2 tablespoons butter, cut into pea-sized bits
METHOD:
After cooking your beef or lamb, pour off any excess fat from the pan. Wipe out any burnt bits with a paper towel, but leave the flavorful browned residue (fond) behind.
Place the pan over medium-high heat and add 1 tablespoon butter. Once melted, add the shallots and cook until translucent and fragrant, about 1–2 minutes. Stir in the thyme.
Sprinkle the sugar evenly over the pan and let it melt and caramelize to a deep amber color. Watch closely to prevent burning.
If using brandy, carefully pour it into the hot pan—it may sputter. Stir and reduce the liquid by about 80%. Add the berry vinegar and use a wooden spoon to scrape up all the browned bits from the pan bottom.
Bring to a boil and reduce until only 3–4 tablespoons of liquid remain. Grind in black pepper, then taste and adjust sweetness if needed.
Lower the heat to its lowest setting. Begin whisking in the cold butter pieces, a few at a time, swirling the pan constantly to create a smooth, glossy emulsion. If the sauce starts to look greasy or “break,” remove from heat and whisk in more cold butter to bring it back together.
Once thickened and creamy, taste for seasoning. Spoon the sauce onto plates as a base, then arrange sliced meat over the top.
CHEF’S NOTES: This is a foundational pan sauce technique. Experiment with red or white wine, balsamic vinegar, or a splash of stock for variation. The final butter finish—known as monter au beurre—is the secret to a luscious, restaurant-worthy sauce.
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
