Prep 1 min
Cook 5 mins
An OUTSTANDING fast/rich sauce that's made with the pan dripping that accumulate while your meat is resting. I did this with chicken, but it would work fine with any meat drippings or even some reduced stock
- 3⁄4 cup meat dripping
- 4 tablespoons butter, cut into four chunks
- salt and pepper
- put drippings in a medium skillet, bring to a boil over medium heat, wisk in butter one chunk at a time.
- Continue to simmer until sauce is reduced.
- Season and serve.