What is a panada sauce?

Panada sauce is a classic French culinary technique used to thicken, enrich, and enhance the flavours of dishes. It involves creating a mixture known as 'panade' by combining equal parts of flour and fat, usually butter, and blending them together to form a paste. Then, the panade is gradually whisked into hot liquid, traditionally either stock or milk, stirring continuously until the mixture thickens and forms a smooth, luxurious sauce. Panada sauces serve as an excellent base for various soups, stews, gravies, or sauces when you seek more depth and intensity of flavour, acting as a textural and taste enhancer within the cuisine.