basic recipe for a pan sauce

Simple

There are many variations on a pan sauce, but if you're looking for a fairly basic and versatile one [2] :

• Drain any excess fat left from cooking the meat, or add butter if not enough fat.
• add a minced Allium and cook until tender — shallots, garlic, or onions
• deglaze with white wine or stock
• add — thyme, rosemary, Italian parsley, or sage
• reduce by about half, until it's thick enough (No thickener is used for this sauce, so this is the point where you have the most control over the final thickness.)
• stir in — heavy cream, or whisk in cold butter
• adjust to taste — salt, pepper (Note: There may already be a lot of salt in it, so taste first. Significant amounts of salt may have come in via — seasoning the meat, and the stock.)

Articles that discuss it like a "general method for making all pan sauces": [1] [2] [3] [▶4] [5] [6]

Articles that discuss it like a "theme and variations": [▶1] [2] [3] [3-archive] [4] [▶5]

Complicated

Articles that discuss it like a "general method for making all pan sauces": [1]