Butter Garlic Pan Sauce with Dueamori Butter Garlic Seasoned EVOO

Glossy, aromatic, and impossibly velvety, this quick pan sauce turns simple sears into signature dishes. Spoon liberally over pan-roasted chicken, crisp-skinned salmon, or charred vegetables for instant, buttery-garlic luxury—without the heaviness.

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Prep Time 2

Cook Time 7

Total Time 9

Course: Sauce

Calories: 90

Ingredients Method Notes

Ingredients

½ cup chicken or vegetable stock or dry white wine
3 Tbsp Dueamori Butter Garlic Seasoned EVOO
1 tsp fresh lemon juice plus zest to taste
Pinch sea salt and freshly cracked black pepper
Optional for body & shine: ½ tsp Dijon; 1 tsp cold stock to loosen at the end if needed
Use the still-warm skillet you just cooked in—those browned bits fond are liquid gold.

Method

Deglaze (0:00–2:00): Pour stock or wine into the warm pan over medium heat. Scrape up browned bits with a wooden spoon.
Reduce (2:00–5:00): Simmer until liquid reduces by about half and looks lightly syrupy. (Add Dijon now if using.)
Emulsify (5:00–6:30): Lower heat to medium-low. Whisk in Dueamori Butter Garlic EVOO in a slow stream until glossy and slightly thickened.
Finish (6:30–7:00): Whisk in lemon juice; season with salt and pepper. Adjust: a splash of stock to loosen, or a touch more EVOO for richness.
Serve: Spoon immediately over chicken, salmon, or roasted vegetables. Micro-zest lemon over the plate for aroma.

Notes

For salmon, use wine; for chicken or veggies, stock keeps things delicate.
If the sauce splits, a teaspoon of warm stock and vigorous whisking brings it back.