Basic Reduction Sauce

1. 1

   Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there).

2. 2

   Place the roasting pan over high heat.

3. 3

   (Use two burners if the pan is large.)

4. 4

   Add the shallot and cook, stirring, until it softens, about 1 minute.

5. 5

   Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan.

6. 6

   Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates.

7. 7

   (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)

8. 8

   Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition.

9. 9

   Taste and season if necessary with salt and pepper, then serve with the meat.

No additional tips available.