A pan sauce begins with what is left behind

The useful part of a pan sauce is the browned residue that will dissolve into liquid. First distinguish that residue from blackened food that would make the sauce taste burnt.

After cooking, move the food to a clean plate and inspect the pan. Pour away excess fat carefully into a suitable container, keeping enough for the sauce you intend to make. If the residue smells burnt or looks charred, a clean pan and fresh ingredients are a better starting point than trying to disguise it.

Add liquid with a purpose

Use a small amount of stock or water to loosen the browned material, stirring with a utensil suitable for the pan. Keep your face and hands clear of steam and splashing. There is no need to add alcohol to make this method work.

Let the liquid settle into the consistency you want before deciding how much salt it needs. Stock and earlier seasoning may already provide plenty. A small piece of butter, a spoon of cream or simply a little more liquid gives a different finish; choose one that suits the food on the plate. Taste a cooled spoonful. The sauce should connect the meal, not cover an unpleasant flavour or rescue food that was cooked beyond what you wanted.