If you pan-fry steaks, chops or chicken breasts in a frying pan or perhaps just sear them in advance of roasting them in the oven, you can make this easy pan gravy directly in the same pan – the browned bits will add flavour to the gravy.

1 tbsp butter
1 tbsp vegetable oil
1 small onion, chopped
1 tbsp fresh thyme leaves or ½ tsp dried
1 tbsp all-purpose flour
2 tbsp each: brandy and Madeira or dry sherry
1 cup beef or chicken stock
Salt and pepper

Heat butter with oil in medium frying pan over medium heat. Add onion; cook for 5 to 10 minutes, stirring occasionally, or until browned and soft.

Stir in thyme and reduce heat to medium-low. Whisk in flour; cook, whisking, about 2 minutes. Whisk in brandy and Madeira until combined. Gradually whisk in stock. Bring to a boil over medium-high heat, scraping up browned bits on bottom of pan. Reduce heat to low; cook until thickened, about 5 minutes.

Strain through fine-mesh sieve; discard onions. Add salt and pepper to taste.

Makes about ⅔ cup.