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Creating a pan sauce from a sauté is straightforward. With the fond left in the pan after cooking proteins, deglaze with wine or stock, incorporate demi-glace, and finish with butter. This method can enhance any meat dish, making it a go-to technique for home cooks and chefs alike.
Gravy
For those who appreciate ample gravy, prepare ahead using beef trimmings and a few key vegetables. Build flavor through sautéing, deglazing, and adding stock, followed by a thickening agent like flour. The final result should be a deeply flavorful sauce that complements the main dish.