Add aromatics, such as garlic or onion, to the skillet and sauté. Then pour in a liquid—usually broth and/or wine—and stir to loosen all the stuck-on bits, a process known as deglazing. Then, let the liquid reduce to achieve a thicker consistency and to concentrate the flavors. We’ve also found that adding an acidic ingredient—such as lemon juice, mustard, wine, or vinegar—near the end of cooking the sauce provides a blast of bright flavor. Add other flavorings, such as fresh herbs, at the end for nuance. Finally, sometimes the pan sauce is enriched by whisking in a bit of chilled butter, which gives the finished sauce a luxurious texture.