sauce

my favourite sauce recipe is 

frying meat in lots of butter 

and then removing the meat 

and leaving the fat in the frying pan 

possibly lowering the temperature 

and adding lots of cream 

add spices and salt 

heat the sauce until it becomes very thick 

stir often to avoid burning 

if the fat splits from the sauce, then add more cream 

and that fixes it 

cooking the sauce in a frying pan saves time 

because the water evaporates more quickly from the cream 

in the wide surface of a frying pan 

fish, chicken, mushrooms or possibly vegetables 

could be fried instead of meat in the frying pan 

to get the base of the sauce started 

creme fraiche could be used instead of cream