How to make a pan sauce in five minutes
Turn the brown bits in the pan into a glossy sauce.
After frying meat or fish, the pan holds a layer of brown, sticky bits. That is pure flavour, and a pan sauce uses it.
The method
Pour off most of the fat. Add a splash of wine, stock or even water, and scrape the bottom of the pan as it bubbles. Let it reduce by half.
Finish with butter
Take the pan off the heat and swirl in a small knob of cold butter. It makes the sauce glossy and slightly thick. Add lemon or herbs to taste.