Technique video
Pan sauce
Video coming soon
The quick recap below has the key points, and the book has every step.
Quick recap
- Pour off all but a spoonful of fat; keep the brown bits.
- Shallot 1 minute, then deglaze with about 1 cup liquid and scrape.
- Reduce by half. Off the heat, swirl in cold butter.
In the book: Sauces (Part 5)