After roasting beef, reserve 1 cup of pan drippings. In a small saucepan over medium heat, add the minced shallot and smashed garlic with a small splash of the drippings (about 1 tbs) and cook 1–2 minutes until softened but not browned.

Add the red wine (if using) and simmer 1–2 minutes to reduce slightly and evaporate alcohol, scraping browned bits from the pan.

Add reserved drippings and beef stock, then add thyme sprigs and bay leaf. Bring to a gentle simmer and reduce until the total volume is about 1 to 1 1/4 cups and flavors concentrate, about 6–8 minutes.

Remove thyme sprigs and bay leaf. Off heat, swirl in the cold cubed butter a little at a time to give the au jus a glossy finish. Season with salt and pepper to taste. Keep warm and serve alongside sliced roast beef.

Salsa Verde

In a food processor or blender, combine parsley, mint, capers, anchovies (if using), and garlic. Pulse until herbs are finely chopped but still have texture.

With the processor running, stream in the lemon juice and then the olive oil until the mixture emulsifies into a loose sauce. If too thick, add 1–2 teaspoons water to loosen.

Taste and season with red pepper flakes, salt, and black pepper. Transfer to a bowl and let rest 10–15 minutes for flavors to meld. Serve at room temperature with grilled meats, fish, or vegetables.

Creamy Horseradish Sauce

In a small bowl, combine prepared horseradish, sour cream, mayonnaise, creme fraiche (or Greek yogurt), Dijon mustard, and lemon juice. Stir until smooth.

Fold in chopped chives. Taste and adjust heat by adding more horseradish if desired. Season with salt and pepper. Chill at least 15 minutes to let flavors round out. Serve chilled or at cool room temperature with roast beef or beef sandwiches.

Pork Sausage Pan Sauce

Cook sausage links or patties in a skillet over medium heat until nicely browned and cooked through. Remove sausages to a plate and keep warm. Reserve 1–2 tablespoons of rendered fat in the pan; drain excess leaving about 1 tbs fat.

Add 1 tbs butter to the hot skillet. Add the minced shallot and cook 1–2 minutes until translucent.

Pour in the apple cider (or apple juice) and scrape up browned bits from the pan. Let the cider reduce by half, about 2–3 minutes.

Add chicken stock, whole-grain mustard, brown sugar (if using), and thyme or sage. Simmer gently 3–5 minutes until slightly thickened.

Return sliced sausages to the pan to rewarm and coat with the sauce for 1 minute. Taste and season with salt and pepper. Spoon sauce and sliced sausage onto plates and serve.