How chefs really cook at home.
It may come as a surprise that most chefs don’t cook restaurant food at home. But if you think about how physically and mentally exhausting it is to be a chef, it makes more sense that they typically whip up something quick and easy for themselves.
Fortunately, quick and easy doesn’t have to mean unhealthy! With Brodo in your pantry, a delicious, nutrient-dense meal is never out of reach. The pan sauce “no-recipe” below adds a depth of flavor and 10g of protein to virtually any cut of meat that you may have on hand.
We call this a “no-recipe” because the process works for limitless variations. Choose whatever cut of meat you want, select the fresh herbs you have in your garden, and even experiment with different flavors of Brodo. If you’re short on herbs, try using our Tuscan Sun Brodo and your pan sauce will be kissed with lemon and rosemary.
Brodo is a great way to add a meaty depth of flavor, plus it coats your ingredients in gut healthy, protein-heavy goodness.
Try this ultra-versatile “no-recipe pan sauce” for yourself.
The No-Recipe Pan Sauce
INGREDIENTS
- 1 large garlic clove, peeled
- 2 tablespoon herbs of your choice
- 3 tablespoon extra virgin olive oil
- 1 cut of meat (your choice of steak, chicken breast, pork chop, etc.)
- 1-2 shallots (or 1/2 onion), thinly sliced
- Fine sea salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1 cup Brodo
INSTRUCTIONS
- Smash the garlic clove with the flat side of a knife and roughly chop it. Combine the herbs and garlic on the cutting board and finely chop them together.
- In a 12″ skillet, heat 2 Tbs. of the olive oil over high heat, While the oil heats up, season both sides of your meat with salt and pepper. When the oil is smoking hot, add the meat and sear. Flip your meat and continue to cook on medium until done (timing will depend on the meat you choose, its thickness, etc.).
- Add the remaining 1 Tbs. olive oil to the pan, add the shallots, and season with salt. Cook for 1-2 minute, using a wooden spoon or rubber spatula to scrape up browned bits of meat on the bottom as it cooks. Add the garlic and herb mixture, toss with the shallots, and cook for 30 seconds. Deglaze with the white wine, Brodo, and any juices the meat has released on the plate. Boil for a few minutes until it reduces by about half. Spoon the pan sauce over the meat(and any vegetables or side dishes you’ve made) and serve.
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