How to make a pan sauce in five minutes

Why it works

After frying meat or fish, the pan holds a layer of brown, sticky bits. That is pure flavour. A pan sauce lifts it off with a little liquid and turns it into a sauce, in the time the meat takes to rest.

The method

1. Pour off the fat. Lift the meat or fish out to rest. Tip away most of the fat, leaving about a teaspoon. 2. Add a splash of liquid. Over medium heat, add about 100 ml of wine, stock, or even water. It will hiss and bubble. 3. Scrape. Use a wooden spoon to scrape the bottom of the pan as it bubbles, so the brown bits dissolve. 4. Reduce. Let it bubble until reduced by about half and slightly syrupy — usually 2 to 3 minutes. 5. Finish with butter. Take the pan off the heat and swirl in a small knob of cold butter until glossy and slightly thick. 6. Season. Add a squeeze of lemon, some herbs and pepper. Taste before adding salt.

Flavour ideas

Brown butter

Brown butter is a quick sauce on its own. Melt butter over medium heat and let it foam. After a few minutes the milk solids at the bottom turn golden and smell nutty, like toasted hazelnuts. Take it off the heat straight away — it goes from brown to burnt quickly. Add sage, lemon or garlic once it is off the heat.