Upgrade Tonight's Dinner with 3 Quick Sauces

Frédéric Morin and David McMillan, of Montreal restaurants Joe Beef and Liverpool House, are classicists at heart. But sometimes even classicists take shortcuts. <br/> <h4>Deglaze with Tea</h4> It's an old Quebecois kitchen habit to use strong black tea, which has tannins similar to red wine, to deglaze a pan. After meat is browned, transfer it to a plate. Add ½ cup strong black tea and an acid (for <a href="http://www.saveur.com/improved-roast-chicken-recipe">poultry</a>, 1–2 tbsp. fresh lemon juice, and for red meat, 1–2 tbsp. red wine vinegar); cook, scraping up browned bits from bottom of skillet, until thickened. Remove from heat; stir in 2 tbsp. cold butter, salt, and pepper. Makes ⅓ cup. <br /> Try it on: <a href="http://www.saveur.com/improved-roast-chicken-recipe">Amy Thielen's Improved Roast Chicken</a> (Matt Taylor-Gross/)
<h4>Crème de Soja</h4> This sauce, which McMillan learned from legendary Montreal chef Nicolas Jongleux, involves soy sauce, but tastes completely French. It's a deceptively easy accompaniment to royale of rabbit liver, boudin, and <a href="https://www.saveur.com/article/Recipes/Broiled-Rainbow-Trout-with-Hush-Puppies">meaty fishes</a>. To make it, whip ½ cup heavy cream into soft peaks. Simmer ⅓ cup soy sauce in a 2-qt. saucepan. Whisk in whipped cream until sauce is smooth. Add a drip of mustard, if you like. Makes 1½ cups. <br /> Try it on: <a href="https://www.saveur.com/article/Recipes/Broiled-Rainbow-Trout-with-Hush-Puppies">Broiled Rainbow Trout with Hush Puppies</a> (James Roper/)
<h4>Balsamic "Bordelaise"</h4> This quick sauce is a dead ringer for the classic—and quite complicated—bordelaise. Instead of bone marrow, demi-glace, and red wine, Morin uses balsamic vinegar (nothing “noble,” but nothing artificial), beets, and soy sauce, as well. It's nice on <a href="https://www.saveur.com/grilled-ribeye-steak-recipe/">steaks</a> or roasted venison. To make it, melt 1 tbsp. butter in a 10″ skillet. Cook 1 chopped shallot and 1 small chopped beet until soft. Add 3 tbsp. each balsamic vinegar and water, 1 tsp. soy sauce, salt, and pepper; cook until thickened. Remove from heat and stir in 4 tbsp. cold butter; strain. Makes ⅓ cup. <br /> Try it on: <a href="https://www.saveur.com/grilled-ribeye-steak-recipe/">Big, Thick Steakhouse Steaks</a> (Matt Taylor Gross/)