Easily Upgrade Leftovers With a Simple Pan Sauce Recipe

Your pan should already have a tablespoon or so of fat in it (leftover from browning your meat); if it doesn’t, supplement with olive oil. Now add an aromatic or two to the pan: A couple of smashed garlic cloves or a sliced shallot; a sturdy fresh herb, like thyme or rosemary. Give them a few minutes over gentle heat so they release their flavors.

Source: How to Make a Simple Pan Sauce

This is essentially making a gravy for your leftovers, which is a straightforward enough idea, but I like that this recipe is so simple and quick, and you can make it straight from the pan after reheating left over food.

Guide to Adding Flavor with Aromatics

If you’ve been cooking for some time, you’ve probably noticed that most recipes – whether it’s a sauce, soup, or saute – starts with some combination of garlic, onions, ginger, celery, or carrots.

These are some of the most common aromatics in the food world and are used across many types of ethnic cuisines. However, this category of ‘aromatics’ is definitely not limited to these Big 5.

There are many other vegetables and herbs that are used as aromatics and we’ll explore many of them in this post. Here’s what we’ll cover:

  1. The culinary definition and use of aromatics
  2. How to prepare aromatics
  3. When to use aromatics
  4. Aromatics by ethnic cuisines – with infographic!

Source: Guide to Adding Flavor with Aromatics

Direct link to infographic (png).