Side Dishes > Sauces & Gravies (as Accompaniments) > Simple Sauces > Quick Pan Sauce Recipe

Quick Lemon Herb Pan Sauce

Elevate your dishes with this vibrant and flavorful Quick Lemon Herb Pan Sauce. Perfect for drizzling over roasted vegetables, grilled chicken, or pan-seared fish. This easy recipe comes together in minutes using simple ingredients you likely already have on hand.

Prep Time
5 minutes
Cook Time
10 minutes
Servings
Approximately 1 cup
Ingredients
  • 1 tablespoon Olive Oil
  • 1 small, minced Shallot
  • 2 cloves, minced Garlic
  • 1/2 cup Dry White Wine (or Chicken Broth)
  • 2 tablespoons, fresh Lemon Juice
  • 1/4 cup Chicken Broth
  • 2 tablespoons, chopped Fresh Herbs (Parsley, Thyme, Rosemary)
  • 2 tablespoons, cold, cubed Butter
  • to taste Salt
  • to taste Black Pepper

Sauté Aromatics

Heat olive oil in a skillet over medium heat. Add the minced shallot and cook until softened and translucent, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Deglaze the Pan

Pour in the dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. This adds depth of flavor to the sauce. Let the wine reduce by half, about 3-4 minutes.

Add Lemon and Broth

Stir in the fresh lemon juice and chicken broth. Bring the sauce to a simmer and let it reduce slightly, about 2 minutes.

Finish with Herbs and Butter

Remove the skillet from the heat. Stir in the chopped fresh herbs and cold, cubed butter. Swirl the pan gently until the butter is melted and the sauce is emulsified and slightly thickened. This creates a rich and glossy finish.

Season and Serve

Season the sauce with salt and black pepper to taste. Adjust the lemon juice or herbs as needed. Serve immediately over your favorite dishes. Enjoy!

Nutrition Facts Estimated per 100g of product

Please note that these are estimated values and can vary based on specific ingredients used.

  • Calories: Approximately 150 kcal
  • Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium: 100mg
  • Carbohydrates: 5g
  • Sugar: 2g
  • Protein: 2g

Other Considerations for Nutrition

This sauce is relatively low in carbohydrates and can be easily adapted for dietary needs. For a dairy-free option, substitute the butter with olive oil or a plant-based butter alternative. The sodium content can be reduced by using low-sodium chicken broth and being mindful of salt additions.

← Mushroom Pan Gravy →

FAQ

  • Can I use dried herbs instead of fresh?

    While fresh herbs provide the best flavor, you can substitute with dried herbs. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. Add the dried herbs during the wine reduction stage to allow them to rehydrate and release their flavor.
  • What if I don't have shallots?

    You can substitute shallots with finely chopped yellow onion. The flavor will be slightly different, but still delicious.
  • Can I make this sauce ahead of time?

    This sauce is best served immediately. However, you can prepare the ingredients ahead of time (mince the shallots and garlic, chop the herbs, measure the liquids) and then quickly assemble the sauce when you're ready to serve.