Does anyone here make jus? I often cook steaks or pork chops. Sometimes I make some kind of semi-elaborated sauce (deglaze, sautee some shallots, add some stock, monter au beurre...) but many times I don't have time or can't be bothered, so I make a simple jus by deglazing the pan with a couple of tablespoons of water. Couldn't be easier, and it cleans my carbon steel pan - so the time it takes to make the jus (about a minute?) is time saved not having to scrub the pan.
What do you guys do? I absolutely love a good jus, and often water is all that's needed. Maybe S&P if needed. Sometimes I make something a bit fancier by using white wine instead of water, and sometimes I add a bit of thyme - but most of the time it's just a couple Tbspn water.