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Thicken Your Pan Sauce With Sour Cream

I take a pretty minimal approach to pan sauces, especially on weeknights. I take the meat out of the pan, pour the excess fat into a little ramekin, and deglaze the delicious browned bits with something alcoholic. (Recently, that something has been semi-oxidized dry vermouth.) Then I whisk the fat back in, season the sauce if needed, and pour it all over my browned chop, steak, or cutlet.