Take compound butter. Use one if you have it, though you can easily pull together a compound butter with no more than a bowl and wooden spoon. (Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)Flavor to taste. (Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)Use far and wide. to scrape up those tasty browned bits — deglaze in fancy speak — and then whisk in the compound butter for a rich, glossy sauce.

Source: Washington Post January 04, 2019 13:52 UTC