Sauces and condiments take the boredom out of just plain food, with butter and mayonnaise being the best and easiest to manipulate.

For instance, if you've cooked meat in a skillet, use chicken stock or other liquid to "deglaze" the pan. Let the liquid cook down a bit to thicken it. Then, just before you pour your new sauce over your meat, season to taste with salt and pepper and add a bit of butter to finish it. This will add more flavor and give your sauce some shine.

I use mayo as the vehicle for many flavor combinations and keep small containers in the fridge for quick use (Sometimes I just have to eat "right now."). My favorite thing to add is chipotle sauce to degree of heat you like. Also, I get the tube wasabi for a different taste sensation.

Herbs and spices added to mayo and compound butters really lift a plain dish and make it much more interesting.

Make compound butter by softening salted butter and then mixing in herbs and spices. Then, make a roll of the butter using waxed or parchment paper and store the roll in the freezer. When you plate your meat, slice off just what you need, add that tasty compound butter right on top and watch it ooze. Yum.

All good ideas!!
I like to make Zoodles from Zucchinni and cook them in the drippings from my steak in a cast iron skillet.

Yum ideas!

Thanks for posting! Sounds good...