Matt300ZXT
Well-known member
I dont think I've ever made a pan sauce before. I don't know why, I just haven't. I had another ribeye today and butter basted it with fresh thyme and crushed garlic and then added the broth to a simmer and the cream and reduced it. Since I'm doing ketovore, the cream in the pan sauce is a GREAT way to get more fat in, since I have trouble meeting fat macros unless I just drink cream. I think I'll look up a butter sauce I can make for when I cook chicken and see how that goes.