Basic Reduction Sauce or Pan Gravy

Ingredients

1 tablespoon minced shallot or onion
1/2 cup dry white (for fish, poultry, or vegetables) or red (for red meats) wine
1/2 cup chicken, beef, or vegetable stock, or water, warmed
2 tablespoons softened butter (optional)
Salt and freshly ground black pepper to taste
A few drops of freshly squeezed lemon juice or vinegar (optional)
Minced fresh parsley leaves for garnish

Directions

Pour off all but 1 or 2 tablespoons of the cooking fat (if there are any dark, non-fatty juices in the skillet or roasting pan leave them in there). Turn the heat under the skillet or pan to medium-high and add the shallot and the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallot is soft, and the bottom of the pan is clean.
Add the stock and repeat; when there is just under 1/2 cup of liquid, turn off the heat. Add the butter, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt, pepper, and lemon juice or vinegar.
Spoon this sauce over the meat, garnish, and serve.
Yield: 1/2 cup

Asian Sauce:

Cook 1 tablespoon each minced garlic, ginger, and scallions (in place of shallot) until soft before adding the wine. Proceed as above, omitting butter. Stir in 1 tablespoon soy or fish sauce (or Worcestershire sauce), and finish with a few drops of freshly squeezed lime juice. Garnish with minced cilantro leaves.
Mushroom Sauce:

Before adding the wine, cook 1/2 cup chopped wild or domestic mushrooms along with 2 tablespoons shallots, until soft. Proceed as above. Best with 1/4 cup or more of heavy cream added at the last minute.

Lemon-Caper Sauce:
Add 1 tablespoon or more minced capers along with the shallot and wine. Finish with freshly squeezed lemon juice to taste, at least 1 tablespoon.