How to make a basic pan sauce or gravy?

After cooking meat, remove it and rest on a plate. Keep the pan on medium heat with the drippings. Add 1/2 cup wine, broth, or even water and scrape up the brown bits with a wooden spoon. Let it reduce by half (3-4 minutes), stir in 1 tbsp cold butter, season with salt and pepper, and pour over the…

Melt 2 tbsp butter in a saucepan, whisk in 2 tbsp flour and cook 1-2 minutes until golden. Slowly whisk in 2 cups warm broth (chicken, turkey, or beef) a little at a time to avoid lumps. Simmer 5-8 minutes, whisking occasionally, until thickened. Season with salt and pepper.

After removing meat from the pan, pour off excess fat, leaving 1-2 tbsp. Add a minced shallot or garlic, cook 30 seconds. Deglaze with a splash of wine or broth, scrape up the fond. Add 1/2 cup heavy cream, simmer 3-4 minutes until slightly thickened. Season and serve.

Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth. Heat 1 cup broth or pan drippings to a simmer, then stir in the slurry. Cook 1-2 minutes, stirring constantly, until the sauce thickens and turns glossy. Season to taste.

For speed and consistency, use a store-bought gravy base like Better Than Bouillon or Knorr gravy mix. Better Than Bouillon is a paste that dissolves into broth and can be thickened into gravy with a roux or cornstarch. Packet mixes require only water and a few minutes.