Many modern pan sauces are made without pan drippings. Instead, the base begins with a few shallots or other onion relative sautéed in fat, and then the recipe proceeds as for standard pan sauces. Layers of flavor can come from successive additions of aromatic ingredients and liquids, such as wine, stock, or juice. These simple and pure sauces are almost always left unthickened and can be quite low in fat. The key to success is to simmer a good-quality, fresh-tasting meat or poultry stock until it begins to take on a saucelike character. Do not overcook, but feel free to add seasonings—and if fat is not a concern, a swirl of butter at the last minute will add richness and give a beautiful sheen. Any of the preceding pan sauces can be made according to this technique: begin by heating 1 tablespoon butter, olive oil, or other fat in a small skillet and cooking 2 to 4 tablespoons minced shallots, garlic, or onions until softened and lightly browned, and then proceed with the recipe.
Another alternative is to gently warm a vinaigrette dressing, either in the skillet after cooking meat, poultry, or fish or in a separate saucepan. Whether rich and creamy or citrusy and bright, vinaigrettes are a quick and flavorful way to sauce anything from roasted meats to grilled vegetables.
