i just slop some things in

if it's from a roast then get rid of most of the fat, deglaze the pan with something winey or vinegary, thicken with a bit of cornflour but not to full roux level, add in enough hot water to thin to your level

or if I'm going standalone I'll do something like soften onions/shallots for a while in butter, thicken slightly, throw in a load of something like red wine, reduce, drip in a few meat juices or fresh stock.

Seriously it's all a bit random but making use of the ingredients that you've cooked with makes it tasty. I throw in mustard sometimes, herbs, all dependent on what I'm cooking it for. No need for any granules or stuff.

Posted By: camcan, Sep 30, 12:22:27