1. Brown The Meat (or Veg)
A pork chop, chicken breast or skirt steak is a good start. Hit it with high heat and don’t flip it too much so you develop a nice crust. This also works with seafood, cauliflower steaks, brussel sprouts and other sturdy veg too.
2. Add Aromatics
After removing the protein you can add some shallots, onion or garlic for some more depth of flavor.
3. Deglaze With Wine Or Stock
That beautifully caramelized goodness at the bottom of the pan is what the French call “fond”. Add a splash of red wine or stock to pull it off the pan.
4. Add Cold Butter
Ever wonder how restaurant sauces have that brilliant shimmer? It’s often a little cold butter stirred into the sauce in the final seconds. The cold butter helps the sauce emulsify (do this off of the heat).
5. Finish With Fresh Herbs + Salt
A combination of chopped chives, parsley (or chervil, tarragon, basil) will waken up the flavor of any sauce. Basically butter + salt + herbs and you can dress up everything from a chicken breast to a bland old turnip.
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