[header] How to create an impressive pan sauce for almost any meat [title] Cook food at high heat on a stove top pan. [step] Pan sauces require fond, the caramelized chunks of food left in the pan after high heat cooking. If using a low or indirect cooking method (steaming, poaching, boiling, slow baking etc. 
), consider stealing some pieces of the meat specifically for this purpose. This also works well with meats not cooked in a pan, such as steaks on a grill.