Dairy Free Classic Pan Sauce

Total time20 min

Prep time5 min

Cook time15 min

Golden-seared chicken, pork, or steak gets the classic bistro treatment here, finished with a silky pan sauce built right in the same skillet. Minced shallot and garlic soften in the drippings before a splash of dry wine deglazes all those browned bits, and a simmer with broth and fresh thyme reduces everything down to something rich and glossy. A touch of Dijon and a bright squeeze of lemon juice at the end sharpen the flavor and keep the sauce from feeling heavy. Whisking off the heat gives you that smooth, spoon-coating texture restaurants are known for, and a scatter of fresh parsley finishes it with color and freshness. This one's an easy win for a dairy free dinner rotation — elegant enough for company, simple enough for a weeknight.

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Ingredients

4 servings

1 tbsp neutral oil (such as canola oil or vegetable oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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1 lb boneless chicken breasts, pork chops, or steak (about 1 inch thick)
½ tsp kosher salt
¼ tsp black pepper, freshly ground
1 medium shallot, finely minced
2 cloves garlic, finely minced
½ cup dry white wine or dry red wine
1 cup low-sodium chicken broth or beef broth
1 tsp fresh thyme leaves or ½ tsp dried thyme
1 tsp dijon mustard (optional)
2 tbsp unsalted butter, cold, cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp fresh lemon juice
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Pat the protein dry with paper towels and season all over with the salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
2
Add the protein and sear undisturbed for 4–5 minutes per side, until deeply golden on the exterior and cooked through — chicken should reach 165°F (74°C) at the thickest part on an instant-read thermometer; pork chops and whole beef cuts should reach 145°F (63°C) with a 3-minute rest; ground beef patties should reach 160°F (71°C). Transfer the protein to a plate and tent loosely with foil.

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