Method

1. Pour off the fat and add a little of the the liquid to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom (this technique is known as deglazing and the crusty bits as the fond).
2. Add the variations ingredients according to the sauce your making and reduce according tot he variation instructions.
3. If you want a thicker sauce, mix the cornflour slurry and add till desired thickness is achieved.
4. Taste for salt and pepper, and serve over appropriate meat.

Variations

• Sauce Diane (make with fond from pan fried steaks) - butter, minced shallots, Dijon mustard, Worcestershire sauce, brandy or cognac, chopped parsley, cream.
  • Method - melt the butter in the pan, scrape the fond, add the shallots and cook until soft, add the Dijon and Worcestershire, simmer for 2 minutes, add the brandy and parsley, cook for 1 minute then serve over steak.
• Sauce Al Limone (make with fond from pan fried poultry or game) - minced garlic, fresh rosemary sprigs, white wine, lemon juice, salt and pepper.
  • Method – to the fond add the garlic and rosemary and cook till it softens, add the wine and lemon juice and simmer. Return chicken or game to pan and simmer then serve.
• A La Orange (make with fond from pan fried poultry or game) - orange zest and pared segments, red wine, orange juice, duck or chicken stock, honey or brown sugar.
  • Method - add the red wine, orange juice, honey or sugar, duck or chicken stock, the orange segments and some of the zest to the pan, reduce the sauce for a couple of minutes, stirring often, then pour over grilled or roasted chicken or duck meat, garnish with the remaining orange zest.
• Bordelaise Sauce (make with fond from pan fried chicken or steak) – chopped shallots, peppercorns, chopped thyme, bay leaf, red wine.
  • Method – add all ingredients to the fond and reduce by half, strain then serve over meat.
• Chasseur Sauce (make with fond from pan fried chicken or steak) – chopped shallots, sliced mushrooms, butter, red wine, chopped parsley
  • Method – fry shallots and mushrooms with the fond in a little butter, add the wine and reduce by half, add the parsley and serve.
• Sauce Diable (make with fond from pan fried lamb cutlets, kidney, fish or spatchcock) – chopped shallots, peppercorns, white wine, tomato puree, Worcestershire sauce, cayenne pepper.
  • Method – add the peppercorns, shallots and wine to the fond and reduce by half. Stir I tomato puree and simmer for 10 minutes, add the Worcestershire sauce and cayenne and serve over meat.
• Sauce Lyonnaise (make with fond from pan fried lamb cutlets or liver) – chopped onions, butter, vinegar, white wine.
  • Method – fry onion in butter with the fond, add the wine and vinegar and reduce by half, serve over meat.
• Piquante Sauce (make with fond from pan fried pork cutlets or fillets) – chopped shallots, white wine, vinegar, julienned gherkins, chopped tarragon.
  • Method – place shallots, wine and vinegar in with the fond and reduce by half. Strain and serve over meat garnished with gherkins and tarragon.
• Reforme Sauce (make with fond from pan fried lamb cutlets) – red current jelly, vinegar, julienned hard boiled egg white, gherkin, cooked mushrooms and ham.
  • Method – add the red current jelly and vinegar to fond and reduce to a caramel, add the julienned egg white, gherkin, mushrooms and ham to the sauce stirring as little as possible, then serve over meat. 
• Sauce Robert (make with fond from pan fried lamb or pork cutlets) – finely chopped onion, butter, white wine, vinegar, peppercorns, mustard
  • Method – melt the butter with the fond, add the onions and sauté without colouring, add the wine, peppercorns and vinegar and reduce by ⅔. Strain and finish with the mustard then serve over meat.
• Mushroom Sauce (make with fond from pan fried chicken, lamb, fish, pork or steak)) – sliced mushrooms, Dijon mustard, salt and pepper, cream, butter
  • Method – add the mushrooms and butter to the fond and sauté, add the mustard, salt and pepper and cream then serve over the meat. 
• Curry Sauce (make with fond from pan fried chicken, lamb, fish, pork or steak) – curry powder, stock, white wine, salt and pepper.
  • Method - to the fond, add curry powder, blend to a paste then add stock to make a sauce. Add white wine and season with salt and pepper. Stir over low heat till the sauce thickens. Serve over meat.