Pan Sauces and Reductions

After searing, pour off most of the fat and deglaze the browned bits with wine or stock, scraping as it bubbles. Reduce it by half or more, then take the pan off the heat and swirl in cold butter. A reduction concentrates flavor, so salt at the end. Add a spoonful of jam or a little sugar if the wine tastes sharp. Strain the sauce if you want it glossy. Spoon it next to the meat, not over a crisp skin.