EASY SAUCE FROM PAN JUICES

MAKES ANY AMOUNT DESIRED

This is not a precise recipe with required amounts of anything. It is just the quickest, easiest and, oftentimes, most desired way to prepare a little sauce to go with roasted, sautéed, pan-fried or braised meats or poultry. First, braised meats will have a liquid in the pan. Simply reduce it to the desired thickness and it is ready. Roasted, pan-fried and sautéed meats leave both fat and a fond, which are those wonderful caramelized browned bits in the bottom of the pan that add so much flavor to a sauce. If there is enough liquid and minimal fat, serve it that way for a simply delicous "au jus". When there is too much fat and not enough of the natural juices, remove the fat from the pan. Place the pan over high heat. Add wine, broth or water to deglaze, which means to scrape up the browned bits while the liquid boils so they will mix into the sauce. Reduce slightly so the flavors blend. You could stop there and it will be scrumptious. If you want more flavor, add a little minced garlic, shallots or onions and cook with the broth while deglazing. You could also add herbs that compliment the dish with which the sauce will be used. For a slightly thicker and richer sauce, add a little cream and reduce again. Or whisk in a few tablespoons of cold butter. That's it. Doesn't get any easier or tastier than that.

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