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pan sauce
One can get finicky with pan sauces. (I, for one, am guilty of this.) Various thickening agents, aromatics, and even cream all bring certain charms to the pan, but my favourite (and incidentally easiest) pan sauce to make is mostly butter.
The best feta cheese comes packed in a salty, funky brine, and that stuff is pure liquid wonderment. Just as any brine can be used to flavour food, leftover feta brine can be used to whip up cheesy rice; moist, flavorful pork chops; and a crazy tasty pan sauce. (It…
Thin, watery sauces are just plain unappealing, but they aren’t quite the disaster they seem. To thicken up as sad sauce, you just need butter, cornstarch and time.
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