In recipes for pan sauces, she identifies the ingredients as liquid, fat or flavoring so you understand the role of each one.

But the pan sauces tend to be reduced to the point of stickiness and taste unpleasantly strong.

The most basic preparation is a classic pan sauce.

Generally speaking, a pan sauce is made by sauteing a meat at high temperature in a skillet.

My veal was pounded thin and sautéed in a tart lemon pan sauce.

Sprinkle 1/4of the onions onto the center of each and spoon the pan sauce over them.

Spoon into a serving dish, and drizzle with pan sauce.

Few pan sauces add texture, however, and I wanted both flavor and crunch.

Each pan sauce is distinct, specifically crafted for the dish it accompanies.

Brandy is a common deglazing liquid used in making pan sauces for steak and other meat.