Pan Sauce

Directions

1. Add some fat, if needed, to the pan.
2. Saute sweet onions or shallots, and then add a touch of garlic.
3. Add wine or stock to the pan, and use it to deglaze the fond. Reduce down, and turn the heat off.
4. Add cool butter, and mix until emulsified.
5. Serve immediately.

Notes

Easy way to feel fancy at home. Use the fond. If you’ve made a steak or some other piece of meat, then make this as the meat cools.