Butter. I don't care what they tell you they're putting or not putting in your food at your favorite restaurant, chances are, you're eating a ton of butter. In a professional kitchen, it's almost always the first and last thing in the pan. We saute in a mixture of butter and oil for that nice brown, caramelized color, and we finish nearly every sauce with it (we call this monter au beurre); that's why my sauce tastes richer and creamier and mellower than yours,
