Adam Liaw Instagram – Tonight’s dinner. Scotch fillet with caramelised onion and portobello mushroom sauce. Creamed spinach. One very simple but very effective trick for pan sauces like this is that if you’re using commercial beef stock (which most of us are at home) rather than home made, commercial stocks have a lot of the gelatine removed so that it doesn’t clump in the packet at room temperature or in the fridge. The problem is that this gelatine is important for the mouthfeel of a reduced pan jus. Who hasn’t wondered why their pan sauce isn’t thickening the way it’s supposed to. Thankfully the answer is very simple, I add a half teaspoon of powdered gelatine to the sauce to improve the thickening and mouthfeel. It works wonders. 👍