If you are cooking something like chicken, don’t waste the bits on the bottom.
Once you have finished cooking, remove the protein from the pan.
Then place your pan over medium heat and add some minced shallots and garlic.
Once you’ve cooked those for a couple of minutes deglaze with some dry white wine.
Scrape up every last bit of flavor from the bottom of your pan.
Top this off with some chicken stock, a pinch of salt and pepper, and a squeeze of lemon juice.
Once thickened, turn off the heat and whisk in a few cubes of cold butter.
It is one of the tastiest sauces you can make!