De-glaze the pan with a flavorful liquid, like white wine, or a combination of wine and stock. Scrap off the caramelized bits on the bottom with a flat wooden spoon called a turner and bring to a boil. Reduce liquid to half. This should take 3 to 5 minutes. Remove from heat and whisk in the fat: either butter or cream. If you want to thicken the sauce, return to the heat and whisk in a bit of cornstarch with 2 tablespoons of water or stock. Season with salt and pepper. To change things up, whisk in Dijon mustard, miso, or Worcestershire sauce after step 4, or add shallots, garlic, and fresh herbs to the pan before step 1.