"Create a recipe card for a flexible low-carb, whole food pan sauce formula that can be modified for different proteins. Include ingredients and step-by-step instructions based on the formula: use protein drippings, aromatics (garlic, shallots, onions), deglazing liquid (broth or wine), fresh or dried herbs, simmer and reduce, finish with fat (butter, ghee, olive oil), add acid (lemon juice, vinegar, mustard), and season with salt and pepper."