I see pan sauce. Pan sauces are quick, thank goodness, because you don’t want your main ingredient to cool off while you’re fussing. You’ve heard the term “bottom of the pan flavor,” right? The steps are simple, but the pace is brisk, so please read all the way through and gather your ingredients before you turn on your burner:Pick the right pan. (You can also make a pan sauce without any pan drippings, but you won’t get the same complex flavors.)

Source: Washington Post January 07, 2019 15:00 UTC