A de­li­cious vari­a­tion

PAN SAUCE TRANS­FORMS THIS EASY BAKED CHICKEN DISH INTO A TASTY DIN­NER

The Gulf Today - Panorama - - Contents - By Leah Eskin

Spe­cial sauce trav­els with an en­tourage, sand­wiched be­tween “two all beef pat­ties” and “let­tuce cheese pick­les onions on a sesame seed bun.” De­spite such high se­cu­rity, burger be­he­moth Mcdon­ald’s man­aged to lose the recipe. And later re-cre­ate it.

Now spe­cial sauce is smeared ev­ery­where — Big Mac, re­sume, cor­po­rate slo­gan. Life coaches, col­lege coun­sel­lors and CEOS like to in­voke “spe­cial sauce” — mean­ing not pink mayo, but a unique trait. An in­trigu­ing, if messy, con­cept.

At my work site, the CEO likes to in­voke pan sauce. It’s a recipe that scrapes the essence of a dish — as ex­pressed in the browned bits stuck to the pan — into a sauce swirled bright with wine and smooth with but­ter. It’s uniquely quick and de­li­cious. In other words, spe­cial.

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