Many sauces call for reducing broth and/or wine to concentrate their flavors and thicken their consistency. Pan sauces, which start in the empty pan used to cook steak, chops, or a roast, are a classic example of a reduction sauce. The liquid is used to dissolve the flavorful browned bits left in the pan (called fond) through a process known as deglazing. This simple red wine pan sauce recipe is perfect with pan-seared steaks, lamb chops, or pork chops. The flavors in this sauce are too intense for chicken or seafood, although you can certainly pair other reduction sauces with these foods. Once you master this basic technique, you can change the aromatics (use garlic instead of shallots), change the liquid (use white wine, brandy, apple cider), and change the seasonings (add mustard, lemon juice, other fresh herbs) to make dozens of reduction sauces.