Basic Reduction Sauce

• 2 tablespoons minced shallot, onion or scallion
• 3 cups stock or water
• 2 tablespoons softened butter or olive oil (optional)
• Salt and freshly ground black pepper

1. Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there).
2. Place the roasting pan over high heat.
3. (Use two burners if the pan is large.)
4. Add the shallot and cook, stirring, until it softens, about 1 minute.
5. Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan.
6. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates.
7. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
8. Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition.
9. Taste and season if necessary with salt and pepper, then serve with the meat.

shallot, stock, butter, salt

Taken from cooking.nytimes.com/recipes/9 (may not work)