From the kitchen
Garlic & Chive Pan-Sauce
A rapid, high-impact finishing reduction designed to lift pan-drippings into a silky, glossy gloss without relying on the heavy fat properties of double cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1/2 cup Camel Milk
- 1 clove Garlic, microplaned
- 1/4 cup Dry White Wine or Bone Broth
- 1 tsp Cold Unsalted Butter
- 2 tbsp Fresh Chives, finely snipped
- Pan drippings from seared protein
Method
- Immediately after searing your chosen protein, transfer the meat to a warm resting plate. Leave the remaining fat and browned bits in the pan.
- Deglaze the hot pan with the wine or broth, scraping up the caramelized bits with a wooden spatula. Let it reduce by half.
- Reduce the burner to low. Add the microplaned garlic and cook gently for 30 seconds until softened but uncolored.
- Pour in the camel milk, swirling the pan gently. Simmer for just 1 minute to unify.
- Remove from heat completely. Drop in the cold butter cube and swirl until glossy and emulsified. Fold in the chives and pour immediately over the protein.
Kitchen note
Swirling cold butter into the sauce off-heat, the classic technique of monter au beurre, provides the necessary fats to hold the camel milk reduction in a pristine, un-split emulsion.
Culinary Library
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