DIRECTIONS:

When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. 

The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, some wine, or verjuice is added to act as a solvent. 

The flavor is determined chiefly by the meat, the liquid used for deglazing, and any flavoring flavoring or finishing ingredients added, such as aromatics, herbs, cream or butter.

The resulting liquid can be seasoned and served on its own (sometimes called a jus), or with the addition of aromatic vegetables, such as onions or shallots, carrots and celery. The sauce can also be thickened by whisking in butter or cream, through the addition of a starch, such as flour, cornstarch, or arrowroot, or simply simmered down with a steady heat to form a rich, concentrated reduction.