Heat a skillet (preferably the same skillet you used to sear the meat or veggies) and remove excess fat while keeping the browned bits.

Add shallots and just enough olive oil to sauté them. Sauté over medium heat, stirring often, until golden. Toss in herbs if using.

Add the liquid and bring to a simmer, scraping up any browned bits. Reduce by half.

Whisk in the butter, lowering heat to low. Once incorporated, turn off the heat.

Adjust salt and pepper to taste. If using water, add a few drops of soy sauce for depth. For acidity, add vinegar or lemon juice.